I don’t know about you, but for me autumn/fall equals soup. So recently I’ve been on a soupfest making so many that my freezer is now jam-packed full.
This yellow split pea soup requires only 4 ingredients – sweet potatoes, carrots, yellow split peas, water, and if you want you can add in salt and pepper.
I typically make a huge batch of soup at one time, it’s one of my favourite time hacks. Given not everyone may want to make soup to feed 50, I’ve listed the measurements below for a smaller batch, but if you want to make lots, just double, triple or quadruple the measurements.
1 large sweet potato*
2 medium carrots*
1.5 cups of yellow split peas (if I run out of split peas I will throw in some red lentils)
4 cups of water
Salt and pepper if you wish to add them
*Don’t stress too much about size, I just go by eye on what I think would be considered large or medium; for example, I may use 4 small carrots and 2 medium sweet potatoes. If you put more/less in then that’s ok.
Cut the carrots and sweet potatoes into medium sized pieces so they take about the same time to cook as the split peas.
In a pan add all the ingredients and bring to the boil, then let simmer on a low/medium heat until the split peas and vegetables have gone soft (approximately 90 minutes). Stir the soup occasionally to ensure it is not sticking to the bottom of the pan. If more water is required, then feel free to add more.
Once cooked, you can either use a masher which will give your soup more chunks, or wait for it to cool and put the soup in a food processor/blender for a smoother soup.
Serve hot with some warm crusty bread – YUM.
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