I start most of my soups without frying onion, garlic, spice, or herbs first in the pot. I boil the ingredients in straight water, then add ingredients cooked in oil just before serving.
With split pea I cook the green peas (picked over for stones and rinsed) in water until they just start to sauce, about 40 minutes.
Then I fry cumin seed and chilli flake or powder in olive oil, toast the spice to golden, and pour it in. Adjust the salt and serve with a boiled, grilled, or roasted hot dog or sausage and crusty bread.
Some finely chopped garlic can be sauteed with the spice as well, and lemon or lime juice can added to the soup as well. But even with just cumin and chilli in a touch of oil, the broth will really come alive.