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Soup, Smoky Split Pea-Rice Noodles

Smoky Split Pea Soup with Brown Rice Noodles

  • Author: Nele Liivlaid
  • Cook Time: 60 minutes
  • Total Time: 1 hour
  • Yield: 5 - 6 servings 1x


Smoky split pea soup with meat and barley is a traditional Estonian Shrove Tuesday meal. Since I don’t eat meat and neither can have barley because it contains gluten, I made my own vegan Candida diet friendly version of it using brown rice noodles I found from Umami store to give it an extra kick.


  • 200g (7oz) yellow split peas, soaked
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 small carrots (about 55g, 1.9oz each), chopped
  • 4 medium potatoes (about 60g, 2.1oz each)
  • About 1.31 litres (46.2oz, 5.24 cups) water
  • 2 tsps. smoked paprika
  • 75g (2.6oz) brown rice noodles
  • Black pepper and Himalayan salt to taste
  • Fresh parsley, thyme and dill to garnish


  1. Measure 200g dried split peas. Soak them overnight, then rinse and drain.
  2. Boil a kettleful of water.
  3. Add all ingredients (except rice noodles) into a medium pot. Pour over with 1.31 litres of boiling water, mix well and bring to boil. Simmer until the peas are done (mine took about 50-60 minutes).
  4. Turn off the heat, mix in a big handful on chopped fresh parsley, and add dry brown rice noodles. They will soften in about 3 minutes.
  5. Let cool a bit, taste and add boiled water and pepper/salt if necessary.
  • Method: Boiling

Keywords: smoky split pea soup

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