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Yellow Split Pea and Sweet Potato Soup
Serves 8
Time 1 hr 35 min
This recipe can easily be cut in half to make a smaller batch. Keep cooking times the same but use exactly half of each ingredient.
Special Diets:
Ingredients
- 1 large onion, chopped (about 2 cups)
- 1 tablespoon grated fresh ginger
- 2 cups dried yellow split peas
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 cup toasted pumpkin seeds
Method
Heat a large pot over medium-high heat.
Add onion and cook, stirring, until translucent, adding a little water if necessary to prevent sticking, about 5 minutes. Stir in ginger and cook 1 minute, stirring.
Add 8 1/2 cups water, peas and sweet potato and bring to a boil. Reduce heat to a simmer, cover and simmer until peas and potato are tender, about 1 hour.
Uncover and continue to simmer 15 minutes.
Carefully purée soup with a hand held immersion blender or in batches in a blender until smooth and creamy.
Garnish with pumpkin seeds.
Nutritional Info:
Per serving: 290 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 30mg sodium, 44g carbohydrates (2g dietary fiber, 5g sugar), 18g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 large onion, chopped (about 2 cups)
- 1 tablespoon grated fresh ginger
- 2 cups dried yellow split peas
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 cup toasted pumpkin seeds