Ingredients:

• 3-4 medium size potatoes 
• half of a medium sized celeriac
• 2 medium sized carrots
• pinch of chiliflakes
• tsp smoked paprika powder
• pinch of salt
• blackpepper
• 2 ltr fresh water
• 2 tsp unsalted vegetable stock powder
• 5 drops of liquid smoke
• tapioca starch (or starch of choice) if needed
• 200 grams smoked tofu  optional*

Preparation:

Peel the vegetables. Cut the potatoes, celeriac and the carrot into littlle cubes and fry them in vegetable oil by choice in a large pot. When the vegetables start to color slightly, add the rinsed peas (I used approx.350 grams), stir well and add the vegetable stock powder and approx. 2 liters of fresh water. Bring to boil and let cook for 45 minutes or more until the vegetables and peas are soft. (I used a pressure cooker, so it took me 30 minutes) When done take of heat, add the smoked paprika powder and chili-flakes and blend. The soup is supposed to be a bit thick in texture, so you can add some tapioca starch mixture (or another plantbased starch) to achieve that. At the very end mix in the drops of liquid smoke and stir well.

*If you insist on having some smokey “meaty’ pieces in your soup, like tradition has it, you might want to add smoked tofu stripes.

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