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Spiced yellow pea and sweet potato soup

This warming, spiced yellow pea and sweet potato soup is vegan and healthy, the perfect immune-booster all year round. Serve it with crusty, wholesome bread.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup yellow split peas pre-soaked and drained
  • 1 garlic
  • 1 onion
  • 2 carrots
  • 2 medium sweet potatoes
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 Knorr smoked chilli and tomato stock pot or similar
  • 1 handful fresh tomatoes chopped
  • 1 cup passata
  • 1 bay leaf
  • 1 cinnamon stick
  • 100g greens: green beans spinach or kale
  • Coriander leaves

Method
 

  1. Finely chop the onion and garlic.
  2. Peel then dice the sweet potatoes and carrots.
  3. Heat some oil in a large pot, then sauté the onion and garlic for 5 minutes. Add the carrot and sweet potato pieces. Stir for a minute, then add the split peas and spices and stir again for a minute or so to coat well.
  4. Add the tomatoes, passata, stock-pot and enough water to cover well. Add the bay leaf and cinnamon stick then bring to the boil.
  5. Cover, turn down the heat and gently simmer for 30 minutes or until tender. Take out the cinnamon and bay leaf, add some coriander leaves, and pulse with a stick blender until you get a textured, creamy soup.
  6. Add the green beans or peas and bring to the boil. Cook for 3-5 minutes, then serve with coriander leaves scattered on the top.