Split pea and smoked paprika soup
A thick, smoky soup that needs very little from you. Good for lunches through the week or a cold evening with toast.
- Time
- 15 min, then 8 h in the slow cooker
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Rinse the yellow split peas in a sieve until the water runs clear; they do not need soaking. Finely chop the onion and celery, dice the carrots and crush the garlic.
- Put the yellow split peas, onion, carrots, celery and garlic in the slow cooker. Add the smoked paprika, bay leaf and olive oil, crumble in the stock cube, pour in 700 ml of water and stir.
- Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours, until the peas have fallen apart and the carrots are soft.
- Remove the bay leaf. Stir hard with a whisk, or blend briefly with a stick blender, until the soup is thick with some texture left.
- Season with salt and black pepper, adding a splash of hot water if it has thickened too much. Serve in bowls.
Tip Split peas keep absorbing liquid as the soup sits, so thin leftovers with a splash of water. Blend half the pot for a smoother texture if you like.
Per portion
| Energy | 404 kcal |
| Protein | 21 g |
| Carbohydrate | 40 g |
| of which sugars | 13 g |
| Fat | 9 g |
| of which saturates | 2 g |
| Fibre | 24 g |
| Salt | 2.24 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- yellow split peas150 g
- onion1
- carrot2
- celery stick1
- garlic2 cloves
- smoked paprika2 tsp
- bay leaves1
- vegetable stock cube1
- olive oil1 tbsp
