Step 1

Place the split peas in a large saucepan and pour over 1.5 litres (6 cups) boiling water. Cook over medium-high heat for 15 minutes until half-cooked.

Step 2

Meanwhile, heat the oil in another large saucepan over medium-low heat. Add the onion, leek, garlic, carrot and thyme and cook, stirring, for 5 minutes or until onion softens.

Step 3

Drain the split peas and add to the vegetables with the stock and 3 cups (750ml) water. Bring to the boil, then reduce heat to medium and simmer rapidly for 20 minutes. Remove the thyme sprigs, cool slightly, then puree using a stick blender. Season to taste. Serve the soup scattered with pepitas, sunflower seeds and extra thyme leaves.