Vegetarian Split Pea Soup

• 1 carrot, diced
• 2 onions, diced
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/2 pound mixed mushrooms, chopped
• 16 ounces Split Peas
• 1 cup white wine (optional - could replace with 1-2 tbsp vinegar or lemon juice)
• 5 cups vegetable stock or water
• 2 - 3 handfuls spinach
• Hot smoked paprika, for serving (optional)
• 1.5 cups croutons, for serving (optional)

1. Prepare carrots, onion, and mushrooms. Heat olive oil in stock pot over medium heat. Add carrot and onion, cook until onion is translucent (5 min). Add the mushrooms and brown lightly. Deglaze pan with white wine scraping up bits at the bottom of the pot.
2. Add split peas stirring in with vegetables. Then add stock or water and bring to boil. Reduce heat to simmer and cook for 20 minutes. Add a few handfuls of spinach and continue to simmer until spinach is wilted.
3. When spinach has wilted, using either an immersian blender or regular blender, puree half of the soup until smooth. Return to pot. Season with additional salt and pepper to taste. Serve with smoked paprika and croutons.

carrot, onions, salt, olive oil, mixed mushrooms, white wine, vegetable stock, handfuls spinach, paprika, croutons

Taken from food52.com/recipes/78598-vegetarian-split-pea-soup (may not work)