Split Pea & Sweet Potato Soup
Cooler weather is fast approaching, and so is the best time of the year — soup season! At the risk of sounding like an 85-year-old who can’t chew, I’ll readily admit soups are some of my favorite foods. They’re easy to make, you can load them with tons of vegetables + plant-based protein, they’re filling and they come in so many varieties! I’m definitely one of those people who eats soup all year round.
This Split Pea & Sweet Potato Soup is a true powerhouse of the soup world. It has a lot going on, but the flavors all come together into one beautiful dish. To pump up the earthiness and umami, we added a dash of soy sauce + dried mushroom powder. A little goes a long way, but it makes all the difference! The soup is naturally gluten-free and vegan, but you could also serve it with some crusty bread or a sprinkling of shredded Parmesan.
This soup is also perfect for meal prep. I made a batch one Sunday night a few weeks ago, turned the crock pot on before I went to bed and it was hot and ready for me the next morning. The recipe makes quite a bit, so you’ll even have enough for lunches throughout the week! Say cheers to fall with this hearty Sweet Potato & Lentil Soup.
INGREDIENTS
1 lb. split peas
1 sweet potato, peeled & cut into 2-in. cubes
3-4 large carrots, peeled & diced
2 leeks, sliced lengthwise & chopped (whites only)
1/2 red onion, diced
3 celery ribs, sliced lengthwise & diced
4-6 cloves garlic, minced
1/4 c. fresh parsley, minced
1 t. smoked paprika
1 t. dried mushroom powder
2 T. nutritional yeast
1/2 t. white pepper
Pinch of salt
1 T. soy sauce or tamari
2 bay leaves
1 c. dry white wine
6 c. vegetable broth
STEPS
1) Add all ingredients to a slow cooker. Cover and cook on low for 8 hours.
2) Remove lid and adjust seasoning as needed. Remove bay leaves before serving.