February 9, 2014

Smoky Split Pea & Sweet Potato Soup

Cozy Split Pea Soup with creamy sweet potatoes and a smoky touch! Our whole family goes wild for this simple, satisfying meal filled with plant-based protein and nutrients... and it's only 7 healthy ingredients! (Vegan, gluten-free, oil-free)



Split pea soup sure doesn't like to sit pretty for a photograph. The ingredients precooked? Lovely. But after they become soup? Well... you can see that transformation for yourself 😉 It may be a humble-looking soup (especially after it's blended which is our favorite way to enjoy) but don't let that deter you because the taste is all kinds of smoky & savory & DELICIOUS.


This has been my daughter's most requested meal for the past 4 years now. The addition of sweet potatoes and smoked paprika is delightful and I love how the soup is only 7 simple ingredients but packed with flavor. It makes a great vegan/gluten-free option with tons of fiber, protein, iron, and plenty of other goodness. It makes a pretty big batch so be sure to cut in half if desired! And if you don't mind a spicy kick, I suggest adding chipotle which gives another beautiful layer of smokiness. Hope you enjoy as much as we do!

PS - come join The Garden Grazer on Instagram 🍓 and share a pic if you make/adapt this! I love seeing your recreations.


Vegan, gluten-free, oil-free
Inspired by Vegetarian Times

Ingredients
2 cups split peas (1 lb. bag)
1 large onion
1-2 carrots
2 medium sweet potatoes or yams
4-5 cloves garlic
1 1/2 tsp. smoked paprika (or more to taste)
4 cups vegetable broth + 3 cups water
Salt to taste
Optional: celery, tomatoes, spinach, kale, chipotle, hot sauce for topping

Directions
Peel sweet potatoes. Dice onion, carrot, and sweet potatoes.
In a large stockpot over med-high heat, saute onion and carrot for 5-7 minutes.
Meanwhile, mince garlic and rinse split peas well.
Add sweet potatoes, garlic, and paprika to the pot. Stir and saute 1 minute.
Add vegetable broth, 3 cups water, and split peas.
Bring to a boil. Then reduce heat to medium-low, cover, and simmer for 45 minutes-1 hour or until split peas are tender, stirring occasionally.
Salt to taste. Serve as is, or blend (our favorite!)*

*Notes:
If you prefer to blend, I recommend an immersion blender (this is the one I use). They're super convenient for soup. You could also do it in batches in a regular blender, but use extreme caution as hot foods may explode in blender.
This makes a big batch! (We're soup monsters) 😊 Simply cut the recipe in half if desired!
If you don't mind a spicy kick, I suggest adding chipotle which gives another beautiful layer of smokiness.

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8 comments:

  1. This looks awesome and I am very excited to try it! Quick question...do you pre-soak the split peas or just add them in?

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    1. Just toss 'em in! :) Glad you're excited - hope you love it!!

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  2. I'll definitely be given this a try. I have about 1/2 bag of split peas to use up from an old recipe, and just bought a couple of sweet potatoes. I love all of the flavors and am sure it will be great.

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    1. Hi Karen! Glad to hear you're going to give this a try! It's one of our very favorite soups and we make it all the time :) Hope you enjoy it just as much!!

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  3. Can't wait to make this soup..thanks for sharing!

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    Replies
    1. Yay Carmen!! Hope you love it too :) Wishing you a beautiful week! -Kaitlin

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