Asian Split Pea Soup
Soak the peas overnight in 1 1/2 liters of cold water. Simmer for about 50-60 minutes the next day in the soaking water.
Peel and finely chop the ginger. Peel and dice the onions. Peel and mince the garlic. Heat 2 tablespoons of vegetable oil in a large pan and sauté the ginger, onions and garlic until golden brown.
Add the granulated vegetable broth to the peas and stir until dissolved. Add the onion mixture and wasabi to the peas and puree with an immersion blender until smooth. Cover and simmer for 5-10 minutes. Season with salt and pepper.
Rinse the scallions and slice thinly. Rinse the bell peppers, cut in half lengthwise, remove the ribs and seeds and chop finely. Heat the remaining oil in a pan and sauté the scallions and peppers for 2-3 minutes, until softened. Ladle the soup into bowls and top with scallion and pepper mixture. Sprinkle with paprika, if desired, and serve.