Name: Split pea soup with smoked paprika
Total time: 55 min
Yield: 1 serving
Ingredients: Dried split peas - 70 g (about 6 tablespoons); Potatoes - 150 g; Carrot - 80 g; Celeriac - 40 g; Onion - 60 g; Garlic - 5 g; Canola oil - 10 g (about 1 tablespoon)

Instructions

Rinse the split peas and soak them overnight or for a few hours so they cook faster.

Cover the split peas with fresh water, add the bay leaf and allspice, and cook for about 30 minutes.

Soften the chopped onion and garlic in oil, then add them to the soup along with the diced potatoes and grated carrot and celery. Cook for 15-20 minutes, until the split peas break down.

Season with marjoram, smoked paprika, salt, and pepper. If you like a smooth soup, blend some of it.

Traditional pea soup is made with smoked meat—smoked paprika gives this meat-free version a similar aroma. The soup thickens as it cools, so add water when reheating.

Nutrition information per serving

Per serving	Amount
Calories	531 kcal
Protein	22.1 g
Carbs	64.4 g
of which sugars	13.8 g
Fiber	25.1 g
Fat	11.4 g
of which saturated	0.9 g
Salt	0.3 g

We calculated the calories and macros using the listed weights and our calorie chart. Protein provides 20% of the energy, carbs 57%, and fat 23%. Weights are for ingredients in the form specified in the recipe: groats, rice, and pasta are weighed dry, and meat and fish raw, unless the recipe says otherwise.

Which meal plans include this recipe

You’ll find this recipe in ready-made meal plans for 7 days, with servings tailored to the plan’s calorie content:

1200 kcal meal plan - day 2
2500 kcal meal plan - day 1

Nutrition information is approximate and depends on the specific products and preparation method. This recipe is for informational purposes and does not replace an individual diet plan from a dietitian. How we calculate recipe calories.

Ingredients (1 serving)

Instructions

Nutrition information per serving

Which meal plans include this recipe

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