Split Pea, Broccoli and Sweet Potato Soup

On a chilly, rainy day a piping hot bowl of soup high on flavor is so comforting. Isn’t it?

This Split Peas, Broccoli and Sweet Potato Soup is packed with flavor and delicious. With nourishing split peas, hearty sweet potatoes and carrots, healthy broccoli and warm spices, this soup is all you need to make your tummy happy and satisfied, especially on a cold day. This soup is quite filling and makes a meal by itself or you can serve them with freshly baked baguette.

Ingredients:

Dried Split Peas – 1 1/2 cups
Carrot – 1
Sweet Potato – 1
Broccoli, cut into small florets – 1 cup
Pepper powder – 1/2 teaspoon
Salt to taste
Butter – 2 teaspoons
Light Olive Oil – 2 teaspoons
Garlic cloves – 5 to 6
Yellow Onion – 1 medium sized
Tamari Sauce – 1 tablespoon
Vegetable Broth – 2 cups
Salt to Taste

Spices:

Dried Rosemary – 1 teaspoon
Dried Oregano – 1 teaspoon
Onion Powder – 1 teaspoon
Salt – 1 1/2 teaspoon
Pepper powder – 1 teaspoon
Cumin powder – 1/2 teaspoon
Curry Powder – 2 teaspoons
Bay Leaf – 1
Paprika Powder – 1 teaspoon

For Garnishing:
Croutons – 1 cup
Cilantro, chopped

Method:

1. Soak split green peas in water for 30 minutes.
2. Preheat the oven to 400F.
3. Cut carrot into small cubes.
4. Peel and cut sweet potato into 1/2 inch size pieces.
5. Chop onion and mince the garlic cloves.
6. Take carrot, sweet potato and broccoli florets in a mixing bowl. Sprinkle 1 teaspoon oil, pepper powder and toss well.
7. Spread the veggies on a greased baking tray and bake for 10 to 12 minutes until they are soft and slightly roasted.
8. Cook the peas with vegetable broth until they are soft but still hold shape. You can either pressure cook or cook on open flame. Ensure that the peas are not over cooked or your soup will turn too thick and lose the consistency.
9. Blend all the spices in a blender. Set aside
10. Heat 1 teaspoon olive oil, 2 teaspoons butter in a sauce pan.
11. Add chopped onion and minced garlic. Saute until onion turns translucent.
12. Mix in the spice powder and saute for 2-3 minutes on low flames. If it is too dry, add a teaspoon of water.
13. Now add cooked peas and let it simmer for 8 to 10 minutes on medium. Add little more vegetable broth if needed. I prefer this soup to be thick and not runny.
14. Mix in tamari sauce. Adjust salt as needed.
15. Now add the roasted veggies. Mix and cook for 3-4 minutes.
16. Serve piping hot with croutons and chopped cilantro.

Split Pea, Broccoli and Sweet Potato Soup

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Serves: 6 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

Dried Split Peas - 1 1/2 cups

Carrot - 1

Sweet Potato - 1

Broccoli, cut into small florets - 1 cup

Pepper powder - 1/2 teaspoon

Salt to taste

Butter - 2 teaspoons

Light Olive Oil - 2 teaspoons

Garlic cloves - 5 to 6

Yellow Onion - 1 medium sized

Tamari Sauce - 1 tablespoon

Vegetable Broth - 2 cups

Salt to Taste

 

SPICES:

Dried Rosemary - 1 teaspoon

Dried Oregano - 1 teaspoon

Onion Powder - 1 teaspoon

Salt - 1 1/2 teaspoon

Pepper powder - 1 teaspoon

Cumin powder - 1/2 teaspoon

Curry Powder - 2 teaspoons

Bay Leaf - 1

Paprika Powder - 1 teaspoon

 

FOR GARNISHING:

Croutons - 1 cup

Cilantro, chopped

Instructions

1. Soak split green peas in water for 30 minutes.
2. Preheat the oven to 400F.
3. Cut carrot into small cubes.
4. Peel and cut sweet potato into 1/2 inch size pieces.
5. Chop onion and mince the garlic cloves.
6. Take carrot, sweet potato and broccoli florets in a mixing bowl. Sprinkle 1 teaspoon oil, pepper powder and toss well.
7. Spread the veggies on a greased baking tray and bake for 10 to 12 minutes until they are soft and slightly roasted.
8. Cook the peas with vegetable broth until they are soft but still hold shape. You can either pressure cook or cook on open flame. Ensure that the peas are not over cooked or your soup will turn too thick and lose the consistency.
9. Blend all the spices in a blender. Set aside
10. Heat 1 teaspoon olive oil, 2 teaspoons butter in a sauce pan.
11. Add chopped onion and minced garlic. Saute until onion turns translucent.
12. Mix in the spice powder and saute for 2-3 minutes on low flames. If it is too dry, add a teaspoon of water.
13. Now add cooked peas and let it simmer for 8 to 10 minutes on medium. Add little more vegetable broth if needed. I prefer this soup to be thick and not runny.
14. Mix in tamari sauce. Adjust salt as needed.
15. Now add the roasted veggies. Mix and cook for 3-4 minutes.
16. Serve piping hot with croutons and chopped cilantro.

Notes

1. Cooking the split peas on open flame takes time. But tastes the best and retains nutrients. If you are pressed for time, pressure cook. It is very important to not overcook the peas to avoid the soup turning into a gloopy mess. 2. If you do not have an option to roast the veggies in an oven, you can roast them either in a pan or griddle.