Greek Pea Soup

Ingredients:

• 2 tbsp. green split peas
• 6-8 cups chicken or vegetable broth, or a combination
• 2 tablespoons extra virgin olive oil, plus a little more
• 1 chopped onion
• 4 finely chopped garlic cloves
• Salt and ground black pepper
• 1/2 cup chopped fresh mint leaves
• 1/2 cup chopped fresh parsley leaves
• Juice of 1 lemon
• Sprinkling:
  Crumbled feta cheese
• Cumin, paprika

Tortilla chips:

• Cake naan, pita or lavash
• Olive oil spray
• Salt
• Dried oregano

Preparation:

1. Preheat oven to 180°C.
   
   For the soup: Heat olive oil in a soup pot over medium heat. Add the onion and garlic. Season with salt and pepper and sauté until soft, 8-10 minutes. Add the broth and peas, bring to a boil, then reduce heat to low and simmer until tender, 20 minutes.
2. Transfer half the soup to a food processor or high-power blender and puree with the mint and parsley until smooth. Return the puree to the pan and add lemon juice. Taste and add salt and pepper. Cool and store as a prepared dish.
   
   For the tortilla chips: Place the flatbread on a wire rack set over a baking sheet, drizzle both sides with olive oil, season with salt, and sprinkle with oregano. Bake in the oven until the flatbread is golden brown and crispy. Store at room temperature in an airtight container.
   
   Reheat the soup over medium heat. Serve sprinkled with feta crumbles, cumin, and paprika, drizzled with olive oil, and served with tortilla chips.