Smoky Paprika Split Pea Soup

1. 1 Split peaspack 800 g ≈ $2.20 68 g
2. 2 Potatoes≈ $2.15 per kg 112 g
3. 3 Carrots≈ $1.50 per kg 48 g
4. 4 Onions≈ $1.60 per kg 48 g
5. 5 Garlic≈ $10.00 per kg 4 g
6. 6 Smoked paprika 2 g
7. 7 Sunflower oil 8 ml
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the split¹ peas, cover with 2¾ cups water, and simmer for 40 minutes at a gentle boil, skimming foam.

2. Finely chop the onion⁴, carrot³, and garlic⁵, then sauté in oil for 6 minutes until soft.

3. Add the smoked paprika and warm for 30 seconds to release its flavor.

4. Cube the potato², add to the peas, and cook for 15 minutes.

5. Stir in the sautéed vegetables, season with salt and pepper, and simmer another 10–15 minutes until the peas are nearly tender and the potatoes² are soft.

6. Mash a portion of the soup against the pot’s side for thickness, then serve hot.