This is one of my favourite dinners to make. The smoked paprika is absolutely essential, giving the dish a smoky, “meaty” flavour. It’s also an easy way to increase your intake of dark leafy greens. Prep time is minimal, you just need to wait for the peas to cook. This recipe works very well in a slow cooker.
The grub:
2 tbsp olive oil or coconut oil
1 large onion, chopped
3 cloves garlic, chopped
6 cups vegetable stock
3 carrots, peeled and chopped
1&1/2 cup green split peas, rinsed
1/2 tsp to 1 tsp smoked paprika
1 bay leaf
1/2 tsp ground black pepper
1 cup dark leafy greens of your choice (e.g. spinach, kale)
The how-to:
Heat oil over medium heat in a large soup pot or Dutch oven. Add onion and sauté for five minutes. Add garlic and cook for another minute.
Add carrots, split peas, smoked paprika, bay leaf and black pepper. Bring to a boil, then reduce heat and simmer on medium-low for about one hour, until peas are soft, stirring occasionally.
Add dark leafy greens and cook for three minutes. Then remove bay leaf and purée with a handheld immersion blender (or in batches in a blender or food processor) until smooth. Serves four.
Karina Inkster is a qathet region health and fitness coach, author of five books, and host of the No-B.S. Vegan podcast. For more information, go to karinainkster.com.
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