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Sweet potato and split pea soup
Prep Time
20
mins
Cook Time
45
mins
Total Time
1
hr
5
mins
Course:
Soup
Cuisine:
American
Keyword:
soup, Split pea soup, Sweet potato and split pea soup, Veggie 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
This soup can last up to three days in the refrigerator and can be frozen for up to six months.