Split Pea and Sweet Potato Soup
Cozy up with a bowl of Split Pea and Sweet Potato Soup, a hearty, nutrient-packed dish that combines rustic comfort with vibrant flavors. This vegan-friendly recipe pairs the creamy richness of sweet potatoes with protein-packed split peas, brightened by aromatic spices like cumin, coriander, and smoked paprika. Simmered in a flavorful vegetable broth and partially blended for a satisfying texture, this soup achieves the perfect balance of smoothness and chunky bites. Ready in just over an hour and perfect for meal prep, this one-pot wonder is ideal for busy weeknights or cozy weekends. Garnish with fresh parsley for a pop of color and freshness, and enjoy a wholesome meal that’s as delicious as it is nourishing. Perfect for fans of healthy soups, plant-based recipes, and comforting winter meals!
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Recipe Information
Ingredients
- 1 cup Dried split peas
- 2 medium Sweet potatoes
- 2 medium Carrots
- 1 medium Yellow onion
- 3 Garlic cloves
- 2 tablespoons Olive oil
- 6 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 Bay leaf
Instructions
Rinse the dried split peas under cold water and set them aside.
Peel and dice the sweet potatoes and carrots into small cubes. Finely chop the onion and garlic.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the garlic, ground cumin, ground coriander, and smoked paprika. Cook for an additional minute until fragrant.
Add the diced sweet potatoes, carrots, and rinsed split peas to the pot. Stir to combine and coat with the spices.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a simmer over medium-high heat.
Reduce the heat to low, cover the pot, and simmer for about 40 minutes, stirring occasionally, until the split peas are soft and the vegetables are tender.
Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some texture. Alternatively, blend half the soup in a countertop blender and return it to the pot.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5977 mg | 260% | |
| Total Carbohydrate | 291.3 g | 106% | |
| Dietary Fiber | 84.1 g | 300% | |
| Total Sugars | 60.0 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5310 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
