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Warm up olive oil in a big pot on medium heat.
Put the diced onion in the pan and cook for 5 minutes until it becomes see-through.
Add the garlic, carrots, and celery and mix well. Cook for 3 to 4 minutes until they become soft.
Put the washed split peas in the pot.
Add the dried thyme and bay leaf and mix well.
Gently add the vegetable broth, making sure all the ingredients are covered.
Heat the mixture until it starts bubbling.
Lower the heat, cover the pot, and let the soup cook gently for 45 minutes to 1 hour.
Cook until the peas are soft and have fallen apart.
Take out the bay leaf and add salt and pepper to your liking.
To make the soup creamier, use a hand blender to mix part of it, or keep it with chunks.
Put the soup into bowls and add some fresh parsley on top, if you like.