Sweet potato and split-pea soup is the perfect winter warmer food packed with lots of nutrition and flavor. This is a sweet-tasting, hearty soup that fills up the tummies and takes away a little of the winter blues.
Usually by this time of year the weather has warmed-up nicely and we are usually wearing summer clothes. It seems that spring had different ideas for us this year on the 1st of September. An icy-cold wind has been blowing now for two days and grey weather has greeted us every morning. Luckily we can still bring a little warmth to our dinner tables. You can easily con me into anything by just offering a bowl of steamy soup. I decorated my soup with a few edible flowers to remind us that spring is just around the corner.
Why is sweet potato and split-pea soup healthy?
Both split peas and sweet potatoes contain a decent amount of fiber.
Split peas have up to 26g per 100g fiber which is soluble. Fiber is useful in reducing your blood cholesterol levels (total as well as very Low-Density Lipoprotein cholesterol). It also contains isoflavones that assist in the prevention of cancer.
Sweet potatoes contains about 3,8g per medium sized sweet potato which is also a decent amount. It also contains vitamin A and, C as well as antioxidants. The fiber and antioxidants in sweet potatoes are advantageous to gut health.
You can therefore have a bowl of this soup without feeling too guilty as it really contributes to the body’s well-being. Big plus? It is super tasty.
Is this a vegan recipe?
I made my soup with some chicken broth but it can be swapped out with some veggie stock. You can also leave out the sour cream and Parmesan cheese I used to garnish the soup with.
How to make sweet potato and split-pea soup?
Ingredients:
- 1 tbsp olive oil
- 1 large onion chopped
- 2 stalks of celery chopped
- 3 medium-sized sweet potatoes diced
- 5 small pressed garlic cloves
- 4 medium-sized carrots diced
- 1 and 1/2 cup green split peas rinsed
- 2 l chicken or veggie broth
- 1 large hand full of parsley chopped.
- salt and pepper to taste.
- parmesan cheese, sour cream, sundried tomatoes in oil, and edible flowers as garnishes.
Method:
- Heat the olive oil over medium heat.
- Fry the onions until soft and translucent.
- Add the rest of the veggies and sweat over medium heat for 10 minutes.
- Add the broth and split peas and simmer for 45 minutes on lower heat.
- When all the veggies are soft and the split peas disintegrate remove from heat.
- Flavor with salt and pepper to taste.
- Serve with some crusty bread and garnishes on top.
Here is some more soup recipes for you to make and enjoy:
- Moroccan sweet potato soup
- Easy butternut and red lentil soup
- Easy roasted tomato soup with toasted cheese, sweet peppers, spinach, and artichoke sandwich.
- Cauliflower and broccoli curry soup
Sweet potato and split pea soup
Equipment
- large pot or dutch oven
- knives to chop
- potato peeler
- wooden chopping board
- soup laddle
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 2 stalks of celery chopped
- 3 medium-sized sweet potatoes diced
- 5 small pressed garlic cloves
- 4 medium-sized carrots diced
- 1 and 1/2 cup green split peas rinsed
- 2 l chicken or veggie broth
- 1 large hand full of parsley chopped.
- Salt and pepper to taste.
- Parmesan cheese sour cream, sundried tomatoes in oil, and edible flowers as garnishes.
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add the onions and fry until soft and translucent.
- Add the rest of the veggies and sweat over medium heat for 10 minutes.
- Add the broth and split peas and simmer for 45 minutes on lower heat.
- When all the veggies are soft and the split peas disintegrate remove from heat.
- Flavor with salt and pepper to taste.
- Serve with some crusty bread and garnishes on top.
Notes
