Do you ever go to the bulk bin at your grocery store and buy something random? I do. Most recently, I bought some yellow split peas. Sure, they sound good in theory, but what am I going to with yellow split peas. Luckily, my favorite recipe-finding app had the answer: Yellow Split Pea and Sweet Potato Soup. I followed the original recipe fairly closely (excepting cutting it in half – more or less – and not adding any pumpkin seeds).
The recipe required a bit of time (cooks for an hour), but the ingredient list is short and preparation is very simple. All you need is a heaping cup of yellow split peas, one chopped sweet potato, and one chopped onion:
Add the onion to a pot with 1/2 cup of water and simmer for about 5 minutes. Add a tablespoon of fresh ginger and cook for another minute. Then, add 4 cups of water, the sweet potato, and yellow split peas.
Bring to a boil, cover, and simmer for one hour. After an hour, use an immersion blender to puree soup:
To go with the soup, I prepared some pesto cheesy bread. For two servings: split two english muffins, smear with pesto, and top each half muffin with 1/2 of a mini Babybel cheese.
Place on a baking pan and cook under the broiler (set to high) until cheese has melted – approximately 4 minutes.
Why does the melted cheese look like marshmallows?!
For an extra veggie punch, I served the soup over spinach:
This was good.