Sweet potato and split pea soup
soup, Split pea soup, Sweet potato and split pea soup, Veggie soup
large pot or dutch oven
knives to chop
large onion chopped
stalks of celery chopped
medium-sized sweet potatoes diced
small pressed garlic cloves
medium-sized carrots diced
and 1/2 cup green split peas rinsed
chicken or veggie broth
large hand full of parsley chopped.
Salt and pepper to taste.
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.