Soup is such a great way to get a ton of nutrient density in one dish. Between the split peas, spinach and sweet potatoes, this soup is loaded with essential nutrients and important vitamins and minerals. It also is a nice source of fiber, tastes amazing, and is super easy to cook! This yellow split pea soup recipe is adapted from one in the cookbook Greens Glorious Greens.
1 tablespoon olive oil
1/2 onion, chopped
1 leek, sliced
1/2 teaspoon cumin
2 cups carrots, chopped
1 cup celery, chopped
1-1/2 cups yellow split peas, rinsed and sorted
8 cups water or vegetable broth
2 bay leaves
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon celery seed
1-1/2 cups peeled and diced sweet potato
4 cups spinach leaves that have been washed, drained, and chopped
Salt and pepper to taste
Heat olive oil in a heavy soup pot or dutch oven. Add onion and leek and sauté for 10 minutes. Add cumin and cook for 1 minute longer.
Add carrots, celery, split peas, water or broth, bay leaves, and herbs. Bring to a boil, lower heat to medium low, and simmer, partially covered, for about 50 minutes, stirring occasionally to prevent sticking.
Add the sweet potato and cook for another 20 minutes, until sweet potato can be pierced with a fork. Add chopped spinach and cook for 5 minutes. Season to taste with salt and pepper. Enjoy!
Photo and recipe: Michelle