Recipe of Root Vegetable and Split Pea Tomato Soup in 29 Minutes for Mom

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, root vegetable and split pea tomato soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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.

Root Vegetable and Split Pea Tomato Soup is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Root Vegetable and Split Pea Tomato Soup is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook 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:

1. Take 200 g Taro roots (satoimo)
2. Prepare 100 g daikon radish
3. Prepare 1 Carrot
4. Make ready 1 cup split peas
5. Get 1 can tomatoes
6. Take 1 soup stock cube
7. Get Salt and pepper, as needed
8. Prepare 1 Bay leaf
9. Get 1 tablespoon olive oil
10. Make ready 1 teaspoon honey
11. Take 1 teaspoon 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.

Instructions to make Root Vegetable and Split Pea Tomato Soup:

1. Cut all the vegetables into chunks. Heat a pot with 1 tablespoon of olive oil. Add all the vegetables and sauté.
2. 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.
3. 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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