Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, root vegetable and split pea tomato soup. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Root Vegetable and Split Pea Tomato Soup is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Root Vegetable and Split Pea Tomato Soup is something that I’ve loved my whole life. They are nice and they look wonderful.
This is a hearty, stick-to-your-ribs kind of soup that will warm you right up on a chilly day. Split pea soup and lentil soup are robust, hearty soups that require little preparation time—less than an hour. Unlike dried beans, dried peas and lentils and also black-eyed peas do not require soaking before cooking.
To get started with this recipe, we have to first prepare a few components. You can have root vegetable and split pea tomato soup using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Root Vegetable and Split Pea Tomato Soup:
- Make ready Taro roots (satoimo)
- Prepare daikon radish
- Take Carrot
- Make ready split peas
- Get tomatoes
- Prepare soup stock cube
- Make ready Salt and pepper, as needed
- Prepare Bay leaf
- Make ready olive oil
- Prepare honey
- Get balsamic vinegar
By soaking the peas overnight you reduce the cooking time but it's not necessary. This is a low-calorie, but nutritious soup with root vegetables and beans. Hearty, protein packed split pea soup made with tender split peas, flavorful ham and fresh vegetables. It's easy to make and perfect for the cold Meanwhile add carrots* to soup.
Steps to make Root Vegetable and Split Pea Tomato Soup:
- Cut all the vegetables into chunks. Heat a pot with 1 tablespoon of olive oil. Add all the vegetables and sauté.
- When the vegetable are lightly cooked, add the canned tomato, 1 can of water, 1 soup stock cube, bay leaf and peas. Mix together gently.
- Cover the lid and simmer for 20 minutes or more on medium to low heat. Mix the soup occasionally. Season with honey, balsamic vinegar, and salt and pepper.
Low Fat Vegan No Oil Dr. McDougall Split Pea Lentil Soup with Vegetables. Split Pea and Potato Soup Instant Pot Pressure Cooker Recipe Vegan. Ultra creamy vegan split pea soup. This richly flavored soup is hearty and satisfying and makes a delicious plant-based appetizer or main.
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