Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery and cook until softened, about 5-7 minutes, stirring occasionally.

Add minced garlic and cook for 1 minute until fragrant but not browned.

Add rinsed split peas, quinoa, vegetable broth, bay leaf, and dried thyme. Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes, stirring every 10 minutes to prevent sticking.

Add edamame and continue to simmer for 15-20 minutes until peas are very tender and beginning to break down.

Remove and discard bay leaf. If using protein powder, whisk it with 1/4 cup of hot broth in a separate bowl until smooth, then stir it back into the soup.

Stir in fresh spinach and cook until wilted, about 2 minutes.

Use an immersion blender to partially blend the soup directly in the pot to your desired consistency, leaving some chunks for texture. Alternatively, transfer about half of the soup to a standard blender, blend until smooth, and return it to the pot.

Season with salt and pepper to taste. If using, stir in liquid smoke for added depth of flavor.

Serve hot, garnished with fresh parsley, toasted pumpkin seeds, or hemp hearts if desired.