Sweet Potato & Split Pea Soup

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Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Sweet Potato & Split Pea Soup
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Servings
4-6
Servings
4-6
Sweet Potato & Split Pea Soup
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Servings
4-6
Servings
4-6
Ingredients
Servings:
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Instructions
  1. Bring ½ cup water to simmer in a large saucepot over medium-high heat
  2. Add onion and cook about 5 minutes or until translucent
  3. Add peppers then stir in ginger and cook 1 minute
  4. Add remaining 8 cups water, peas and sweet potato cubes to saucepot and bring to a boil
  5. Reduce heat to a simmer, cover and simmer for 1 hour
  6. Uncover and continue to simmer 15 minutes
  7. Carefully puree soup with a hand held immersion blender or in batches in a food processor until smooth & creamy
  8. Garnish with pumpkin seeds. Enjoy!
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Creamy Harvest Soup with Kale & Sweet Potato

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Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ 

Creamy Harvest Soup with Kale & Sweet Potato
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Creamy Harvest Soup with Kale & Sweet Potato
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Ingredients
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Instructions
  1. Pre-heat oven to 400 degrees
  2. Coat sweet potatoes and garlic cloves with olive oil, salt, & pepper. Place in a single layer on a baking sheet. Roast 25 minutes, until tender and mildly caramelized
  3. Heat a heavy-bottomed pot over medium heat. Add remaining olive oil & minced shallot. Cook until tender and fragrant, stirring regularly
  4. Fold in kale, followed by the roasted sweet potatoes and garlic cloves
  5. Add veggie stock and heavy cream or coconut milk. Simmer for 5-7 minutes
  6. Blend soup with immersion blender or in blender until smooth
  7. Garnish with sliced scallions and serve with warm, crusty bread. Enjoy!
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