Smoky Paprika Split Pea Soup
A hearty, smoky-free split pea soup where garlic and smoked paprika carry the flavor. A rich, meatless lunch dish.
- Time
- 1 h 10 min
- Serving
- 427 kcal
- Ingredients
- ≈ $0.62
- Protein
- 20 g
Ingredients
- 1 Split peaspack 800 g ≈ $2.20 68 g
- 2 Potatoes≈ $2.19 per kg 112 g
- 3 Carrots≈ $1.50 per kg 48 g
- 4 Onions≈ $1.60 per kg 48 g
- 5 Garlic≈ $10.00 per kg 4 g
- 6 Smoked paprika 2 g
- 7 Sunflower oil 8 ml
- 8 Salt 2 g
- 9 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the split1 peas, cover with 2¾ cups water, and simmer for 40 minutes at a gentle boil, skimming foam.
Finely chop the onion4, carrot3, and garlic5, then sauté in oil for 6 minutes until soft.
Add the smoked paprika and warm for 30 seconds to release its flavor.
Cube the potato2, add to the peas, and cook for 15 minutes.
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.
Mash a portion of the soup against the pot’s side for thickness, then serve hot.
Tips
- Why it works
- Cook the peas for 40 minutes at a gentle simmer so they don't break down into mush and keep their shape. Skim the foam so the soup doesn't turn bitter.
- Substitutions
- Replace the paprika with sugar (0.5 g) for sweetness or cornmeal (2 g) for thickness. Replace the garlic with 0.5 g of garlic powder.
- Common mistakes
- If the potato has broken down but the peas are still hard, you cooked it too briefly. Check 10 minutes after the start of cooking.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat over medium heat with 30 ml of water so it doesn't burn.
- Serve with
- Serve with dark bread and pickled cucumbers for some tang.
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