Split pea soup with smoked paprika

Ingredients (serves 4)

• Split peas (dry)250 g
• Potatoes (raw)300 g
• Carrot150 g
• Onion100 g
• Rapeseed / sunflower oil15 g

Also: 1.5 l water, smoked paprika, thyme, bay leaf, salt

Method

1. Get ready: rinse the peas (250 g) in cold water until the water runs clear. If you have time, soak them for a few hours and pour the water away.
2. Finely chop the onion (100 g) and grate the carrot (150 g). Peel the potatoes (300 g), dice them and cover with cold water so they don't go dark.
3. Heat 1.5 tbsp oil (15 g) in a pan over medium heat. Fry the onion and carrot for 4–5 min until softened.
4. Add the peas, smoked paprika, thyme and bay leaf and pour in 1.5 l water. Bring to the boil over high heat (about 5 min) and skim off the foam.
5. Simmer over low heat, half covered, for 30 min. Stir now and then, as peas love to stick to the bottom.
6. Drain the potatoes, add them to the soup and season lightly with salt. Cook for another 20 min over low heat, until the peas fall apart and the potatoes are soft.
7. Take out the bay leaf. If the soup is too thick, add a splash of hot water.
8. Cool any leftovers within 2 hours and keep them in the fridge for up to 3 days.