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Sweet potato and split pea soup

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: American
Keyword: soup, Split pea soup, Sweet potato and split pea soup, Veggie soup


  • large pot or dutch oven
  • knives to chop
  • potato peeler
  • wooden chopping board
  • soup laddle


  • 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.


  • 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.


This soup can last up to three days in the refrigerator and can be frozen for up to six months.