Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, root vegetable and split pea tomato soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Root Vegetable and Split Pea Tomato Soup is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Root Vegetable and Split Pea Tomato Soup is something which I’ve loved my whole life. They’re nice 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. 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.
To begin with this recipe, we must first prepare a few ingredients. You can cook root vegetable and split pea tomato soup using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Root Vegetable and Split Pea Tomato Soup:
- Take 200 g Taro roots (satoimo)
- Get 100 g daikon radish
- Get 1 Carrot
- Prepare 1 cup split peas
- Get 1 can tomatoes
- Take 1 soup stock cube
- Get Salt and pepper, as needed
- Get 1 Bay leaf
- Take 1 tablespoon olive oil
- Make ready 1 teaspoon honey
- Take 1 teaspoon balsamic vinegar
Our vegan tomato soup and vegan tomato basil soup are both tomato soups but are totally different, try both if you're a fan of tomatoes! This is a low-calorie, but nutritious soup with root vegetables and beans. 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.
Steps to make Root Vegetable and Split Pea Tomato Soup:
- Cut all the vegetables into chunks. Heat a pot with 1 tablespoon of olive oil. Add all the vegetables and sauté.
- 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.
- 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.
They can be combined with aromatic vegetables or meat to make a one-pot meal or. I like to finish each bowl with a generous drizzle of golden olive oil, a few flecks of The tang of the tomatoes plays off the earthiness of the lentils, and the fragrant bolt of saffron Healthy, beautifully textured, and colorful this split yellow pea soup makes for a terrific lunch. Add the split peas, coriander, cumin, celery seed, cinnamon and clove. Add the chicken stock, stir again, and bring to a boil. If the soup looks too thick, add a little chicken stock.
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