Best 3 Sweet Potato Split Pea Soup Recipes

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Indulge in a culinary journey with our delightful Sweet Potato Split Pea Soup, a symphony of flavors that will tantalize your taste buds. This hearty and wholesome soup is a perfect blend of sweet potatoes, split peas, and a medley of aromatic spices. Savor the creamy texture of the sweet potatoes, the nutty flavor of split peas, and the warmth of cumin, coriander, and ginger. With two variations – a vegan version and a traditional one with chicken broth – this versatile recipe caters to diverse dietary preferences. Whether you're seeking a comforting meal on a chilly day or a nutritious lunch option, this Sweet Potato Split Pea Soup is sure to satisfy.

Here are our top 3 tried and tested recipes!

SWEET POTATO SPLIT PEA SOUP



Sweet Potato Split Pea Soup image

My husband found this in one of our neighborhood papers and asked me if we could try it. All I can say is this was yummy, and has moved into the true conferred food corner of my hart.

Provided by Debbwl

Categories     < 4 Hours

Time 1h21m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 cups onions, diced
1 cup celery, diced
1 cup carrot, diced
3 cups sweet potatoes, diced
4 garlic cloves, chopped
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon paprika
1 lb yellow split peas
5 cups vegetable stock
5 cups water
1 tablespoon vegetable bouillon
3 bay leaves

Steps:

  • In large pot over low heat, add oil, onion, celery, carrot, sweet potatoes, garlic, pepper, oregano, thyme, and paprika, stirring to combine. Cook 5-10 minutes till onions, and celery start to soften.
  • Add split peas, stock, water, bouillon, bay leaves, and bring to a boil.
  • Reduce heat to low, cover and simmer 60 minutes.
  • At this point you can serve it as is for chunky soup or puree it in batches for a creamer soup.

MOOSEWOOD GOLDEN SPLIT PEA AND SWEET POTATO SOUP



Moosewood Golden Split Pea and Sweet Potato Soup image

I wanted to save this before I tried it. It is a bit different from the other Moosewood Golden Split Pea Sweet Potato Soup already posted on Zaar. This came from a January 1992 Bon Appetit article on the Moosewood Restaurant.

Provided by Marysdottir

Categories     Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon fresh ginger, minced
2 teaspoons cumin, ground
2 teaspoons coriander, ground
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
7 cups water (or more if needed)
1 large sweet potato, peeled, diced
1 1/2 cups dried yellow split peas
6 tablespoons nonfat yogurt
6 lime slices
chopped fresh cilantro (to garnish)

Steps:

  • Heat oil in large saucepan over medium high heat. Add onion and jalapeno and saute until tender, about 3 minutes.
  • Stir in ginger and next 4 ingredients and cook 1 minute.
  • Mix in 7 cups water, sweet potatoes and split peas.
  • Bring to a boil, reduce heat to medium low, cover and simmer about 1.5 hours until potatoes and peas are very tender.
  • Whisk soup vigorously for a smoother texture and thin with additional water if needed.
  • Season with salt and pepper.
  • Top each serving with a tablespoon of yogurt, a lime slice and some cilantro to serve.

Nutrition Facts : Calories 227.6, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.3, Sodium 41.6, Carbohydrate 37.8, Fiber 13.8, Sugar 6.9, Protein 13.7

SPLIT PEA AND SWEET POTATO SOUP



SPLIT PEA AND SWEET POTATO SOUP image

Categories     Soup/Stew     Bean     Potato     Low Fat     Quick & Easy     Low Cal     Wheat/Gluten-Free     Winter     Healthy     Vegan

Yield 4

Number Of Ingredients 12

1 cup yellow split peas
4 cups vegetable broth
1 medium sweet potato, peeled and cut into 1/2-inch slices
7 whole green cardamom pods
1 tbsp ghee (clarified butter) or canola oil
1 medium yellow onion, chopped
1 tsp garam masala
1/2 tsp ground cumin
Lemon juice
Cayenne pepper
1/8 tsp fine sea salt
Ground black pepper, to taste

Steps:

  • Stovetop method: Soak the peas in water to cover overnight. Drain and rinse. Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour. Heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook 5 minutes more. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper to taste. Slow cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed. When ready to serve, heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne and pepper.

Tips:

  • Soak the split peas: Soaking the split peas overnight or for at least 4 hours helps to soften them and reduce the cooking time.
  • Use a variety of vegetables: This recipe calls for sweet potatoes, carrots, and celery, but you can also add other vegetables such as onions, leeks, or parsnips.
  • Season to taste: Use salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
  • Garnish with fresh herbs: Fresh herbs such as parsley, cilantro, or chives add a nice pop of color and flavor to the soup.
  • Serve with bread or crackers: This soup is great served with a side of bread or crackers for dipping.

Conclusion:

This sweet potato split pea soup is a hearty, flavorful, and nutritious meal that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious soup, give this recipe a try.

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