How to Make Root Vegetable and Split Pea Tomato Soup in 20 Minutes for Mom

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, root vegetable and split pea tomato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Root Vegetable and Split Pea Tomato Soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Root Vegetable and Split Pea Tomato Soup is something that I have loved my entire life. They’re fine and they look fantastic.

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 must prepare a few components. You can cook root vegetable and split pea tomato soup using 11 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Root Vegetable and Split Pea Tomato Soup:

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