• Prep: Dice 2 celery stalks, 1 large carrot, 1 onion, and chop 2 garlic cloves. Peel and cut 1 potato into ½ inch pieces.
• Cook: Heat oil in a large pot over medium-high heat. Add the celery, carrot, onion, and ½ tsp ground cumin and saute for about 2 - 3 minutes. Add garlic and saute 1 minute longer.
• Boil and Simmer: Add the 2 cups split peas, potato, 1 sprig thyme, 2 bay leaves, and pour in 6 cups vegetable broth. Bring to a boil, then cover and reduce it to a low simmer for about 1 hour, stirring occasionally.
• Finish and Blend: Once the split peas and potato are tender, remove the bay leaves and thyme sprig. Add ¼ tsp liquid smoke and use an immersion blender to blend it to your desire texture. We like to do a half blend, keeping some texture, but you can blend it until smooth or choose not to blend at all.
• Serve: Pour some split pea soup into a bowl and top with some smokey tempeh crumble and parsley.

Smokey Tempeh Crumble Topping

• Crumble 1 block tempeh using your hands.
• Add 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp paprika to the tempeh crumble making sure to coat the pieces.
• Airfry at 375 °F for 12 minutes making sure to shake in-between.