Gingered Yellow Split Pea and Sweet Potato Soup

10m
Prep Time

1h
Cook Time

1h 10m
Ready In

Recipe: #16072

November 22, 2014

Categories: Peas, Sweet Potato/Yam, One-Pot Meal, Sunday Dinner, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Vegetarian, more

recipe by:
Kchurchill5

"A great meatless soup recipe. Easy to make; although, a bit of chopping. But, nothing difficult; and, great flavor. Don't forget the pepitas (pumpkin seeds), and a spoon of yogurt to finish it off. Definitely a great recipe."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (652 g)
Calories 472.1
Total Fat - 8.7 g
Saturated Fat - 3.6 g
Cholesterol - 13.1 mg
Sodium - 2162.3 mg
Total Carbohydrate - 72.2 g
Dietary Fiber - 28.6 g
Sugars - 10.8 g
Protein - 30.2 g
Calcium - 125.3 mg
Iron - 6.2 mg
Vitamin C - 13.4 mg
Thiamin - 0.8 mg

Step 1

Vegetable Base ... Add the butter, along with the sweet potato, onion, celery, garlic, ginger, and red bell to a large soup pot; and, bring to medium heat. Saute the vegetables for 3-4 minutes, stirring often. Season with a little salt, pepper, a pinch of cayenne pepper.

Step 2

Soup ... Add the broth and split peas (which I rinsed first), to the vegetables; mix, and bring to a boil. Then, cover and simmer for 1 hour stirring now and then.

Step 3

Finish ... After the soup has cooked 1 hour; and, the peas and vegetables are tender; puree using an immersion blender. If you don't have an immersion blender, a regular blender can be used. Just puree in batches. Once it is smooth; return to the pot. Season the soup with salt and pepper if necessary.

Step 4

Serve and ENJOY! ... Ladle up the soup; and, finish with pepitas and a dollop of Greek yogurt; sour cream or creme fraiche can also be used. You can also toast the pepitas first, which does add extra flavor. To toast the pepitas, simply add them to a dry saute pan, and cook on medium heat for 2-3 minutes. When you can smell them, they are done. Stir them often. It isn't necessary; but, a nice touch.