Boil onion and peas in the vegetable broth for 20 minutes. Season with salt and pepper.
In a separate pan or skillet, heat olive oil. Sprinkle flour over oil and stir constantly until flour is lightly browned. Add garlic and paprika, sauté for 1 minute. Turn off heat, scoop out 1/2 cup of soup and stir into the flour mixture. Mix well.
Stir in flour-soup mixture back to the soup pot. Simmer for 5 minutes or until peas are tender.
A tasty soup low in glycemic index carbohydrates and rich in potassium and dietary fibre.