Eureka Paprika

G’evening eaters.
It’s been a long day, so try to stay interested as I try not to ramble.
In the interest of getting excited about eating my own food this week, I decided to try a couple new things. Enter:
Smoked paprika and split pea soup.

With the help of Isa’s Appetite for Reduction I decided to try a soup I’d never had before. Nope, not once have I ever eaten a split pea. I’m not sure why that soup had escaped my stomach all these years. But then again, upon looking at pictures of typical split pea soup, maybe it’s not so surprising.
Baby food or baby poo?
I stopped eating baby food at least 5 years a long time ago. Why would I want to revert?
So I decided to (literally) spice things up a bit. Isa encouraged this spice-tastic soup, so I went with it. With a few tweaks, of course.

Eureka Split Pea Soup
1 c split peas
6 c vegetable broth
1 ½ carrots, chopped (about 15 baby carrots)
1 medium onion, diced (about 2 c)
1 ½ spinach, chiffonade
¾ T dried thyme
1 t minced garlic
¾ T smoked paprika
½ T cumin
¾ t salt
pepper, to taste
oil
Heat an oil-drizzled pot to medium heat. Add in the onions and begin sautéing. 
Once the onions are just barely soft add in the garlic, stir, and cook until fragrant. Next add in the spices, toss everything to coat, and then pour in the broth. Raise the heat to high and toss in the split peas and carrots.
Bring the pot to a boil and cook for about 5-7 minutes, stirring occasionally. Then reduce the heat to a high simmer, place the top on ajar, and walk away. Do some dishes. Do some homework. Walk around the kitchen in a circle.
Every handful of minutes stir a bit, just to make sure nothing is burning on the bottom. But really, this is a no brainer soup.
After about 40 minutes of cooking, taste the broth and peas. Add more salt and pepper, if needed, and continue cooking until the peas are just shy of al dente. 
Once there, toss in the spinach, stir, and cook until the peas are soft.
All in all, it should be about 80-90 minutes of active cooking time.
Serve piping hot, with a dusting of paprika and a sprinkle of salt.
This is a thick, hearty, vegetable-packed split pea soup.
And the paprika…oh the paprika!
I’ve never cooked with it before, but I’m in love. It gives this soup a je ne sais quoi, if you will. It’s that something, that taste that I just can’t put my finger on. It’s like a taste bud-memory and as soon as I took that first bite I just knew — paprika!
And the salt just livens everything up so delicately.
This is a eureka soup.
And now it’s time for me to have some more eureka thoughts. Or rather, watch old seasons of The Office on Netflix.
I bet Dwight likes plain split pea soup…
G’night eaters. 

Comments

  1. Veronica says:

    how to you save all your leftovers? It seems like you made a large quantity and if i remember, you just have a minifridge? :)

  2. That looks AMAZING!!! Can you please send me a bowl? ;) I hope I can try this soon!

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