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Split Pea Soup Recipe With Sweet Potato

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Instant Pot Vegetarian Split Pea Soup Recipe The Belly Rules The Mind
Instant Pot Vegetarian Split Pea Soup Recipe The Belly Rules The Mind from thebellyrulesthemind.net

Description

This split pea soup recipe with sweet potato is a hearty and delicious meal that will warm you up on a cold day. The combination of split peas and sweet potatoes create a creamy and flavorful soup that is also packed with nutrients. This recipe is also vegetarian and vegan-friendly.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 sweet potatoes, peeled and diced
  • 1 pound dried split peas, rinsed and drained
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Knife
  • Cutting board

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the onion and garlic and cook for 2-3 minutes, or until the onion is translucent.
  3. Add the carrots, celery, and sweet potatoes and cook for 5-7 minutes, or until the vegetables are slightly softened.
  4. Add the split peas, vegetable broth, bay leaf, and thyme to the pot.
  5. Bring the soup to a boil, then reduce the heat to low and cover the pot with a lid.
  6. Simmer the soup for 1 hour and 15 minutes, or until the split peas are tender and the soup is thick and creamy.
  7. Remove the bay leaf from the pot and discard it.
  8. Season the soup with salt and pepper, to taste.
  9. Use an immersion blender to blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender and blend it in batches.
  10. Serve the soup hot, garnished with chopped fresh herbs or croutons, if desired.

Notes

  • This soup will thicken as it sits, so you may need to add additional broth or water when reheating leftovers.
  • You can also add additional vegetables to this soup, such as kale or spinach.
  • This soup can be made in advance and stored in the refrigerator for up to 5 days.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 213
  • Total fat: 3g
  • Cholesterol: 0mg
  • Sodium: 768mg
  • Total carbohydrate: 38g
  • Dietary fiber: 15g
  • Sugars: 6g
  • Protein: 11g

Recipe Tips

  • Make sure to rinse and drain the split peas before adding them to the soup.
  • If you don't have an immersion blender, you can use a regular blender to blend the soup in batches. Just make sure to let the soup cool slightly before blending it, and be careful when transferring the hot soup to the blender.
  • You can also use an Instant Pot to make this soup. Simply sauté the vegetables using the sauté function, then add the remaining ingredients and cook on high pressure for 20 minutes. Allow the pressure to release naturally before opening the pot and blending the soup.

Enjoy this delicious split pea soup with sweet potato, and stay warm and cozy all winter long!


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