Rinse split peas under cold water until water runs clear, then drain and set aside.

Heat olive oil in a Dutch oven over medium heat. Add diced onion, minced garlic, chopped carrots, and chopped celery. Sauté for 5-7 minutes until softened.

Add the rinsed split peas, vegetable broth, dried thyme, bay leaves, and salt and pepper to the pot. Stir thoroughly.

Bring the mixture to a boil, then reduce to low heat and simmer uncovered for 30-40 minutes until peas are tender.

If the soup is too watery, simmer uncovered to thicken. If too thick, add extra broth or water.

For creaminess, blend the soup using an immersion blender until smooth, or leave chunky.

Ladle soup into bowls and garnish with fresh herbs, serving warm with crusty bread.