by Eva on May 15, 2012
The summer in southwest USA can be brutal, hot and humid, I had been told. It’s going to be my first summer down here and I have to admit, saying I am not a fan of this kind of weather is high understated. That’s not me complaining, not at all, since my move in December it had been wonderful. But actually I am a fan of cozy, rainy days with warming soup. I suspect the days I can feast upon hot soup without sitting in the refrigerator, are counted and I enjoyed this soup even more as last one of these season.
Consider this soup as a plain canvas, actually not so plain. It already comes with nice flavors but the fun part is, you cook a big pot of healthy soup and vary with the toppings and you have a nice soup for several days or feed a crowd once.
yellow split pea and sweet potato soup
You don’t have to soak yellow split peas but my belly considers this is better to digestive and it shortens the cooking time.
200 g / 1 cup yellow split peas, soaked overnight
700 g / 25 oz. sweet potatoes, peeled and roughly sliced (about 4 3/4 cups)
1.5 liter / 6 cups (or more) water or broth
salt and fresh ground pepper to taste
Rinse yellow split peas, add to a large pot with sweet potatoes and water. Bring to boil over medium high heat, reduce to medium heat and let simmer for 30 minutes or until soft. Puree with a hand blender, you might need more water. Add salt and pepper to taste.
There are no limits, this is just one of many ideas. Any kind of vegetable with brown butter or olive oil and your favorite spice mixture would be divine.
enough for 2-3 servings
1 bell pepper, color doesn’t matter
1 Tbsp olive oil
1 Tbsp unsalted butter
1 tsp pul biber (Turkish dried red pepper flakes)
Cut pepper in half, remove seeds, membrane and stem end and slice pepper in bite-size pieces.
Heat your pan over medium high heat, add the oil and butter and bell pepper pieces (make sure they are dry or oil will splatter). Fry until you got some brown spots, stirring occasionally. Add pul biber and continue cooking for 1 minutes.
Fill soup into bowls and top with bell pepper pieces and drizzle with the spiced oil from the pan.