Easiest Way to Spring Delicious Yellow Split Pea-Sweet Potato Corn Chowder

Easiest Way to Spring Delicious Yellow Split Pea-Sweet Potato Corn Chowder Delicious, fresh and tasty.

Yellow Split Pea-Sweet Potato Corn Chowder. Great recipe for Yellow Split Pea-Sweet Potato Corn Chowder. Vegan - Savory Fall Soup - a healthy plant based recipe. The corn, sweet potato, yellow split peas, with fresh herbs and lemongrass, give this soup a varied texture with garnishes of sour cream and croutons.

Tip in the pepper and potato, and pour in ½ litre boiling water with the bouillon and remaining thyme.

Add peppers, potato, split peas, vegetable broth and bay leaves and bring to a boil.

Stir in frozen corn, nutritional yeast and seasoning and simmer until heated through.

You can cook Yellow Split Pea-Sweet Potato Corn Chowder using 20 ingredients and 10 steps. Here is how you cook it.

Ingredients of Yellow Split Pea-Sweet Potato Corn Chowder

1. You need 1 lb of dry yellow split peas, rinsed.

2. You need 2 of sweet potatoes, pealed and diced (approx 4 cups).

3. You need 1 of red onion, diced.

4. You need 1/2 of red bell pepper, diced.

5. It’s 1 cup of frozen yellow corn.

6. Prepare 1 of green Granny Smith apple, cored and diced.

7. It’s 1 of jalapeño, diced (optional).

8. You need 8 cups of water.

9. It’s 2 of bay leaves.

10. It’s 1 Tbs of Extra Virgin Olive Oil.

11. It’s 1 Tbs of ginger, fresh minced.

12. It’s 1 Tbs of garlic, fresh minced.

13. It’s 1 1/2 tsp of corse sea salt.

14. It’s 1/2 tsp of chipotle powder.

15. It’s 1/2 tsp of nutmeg.

16. You need 1 tsp of smoked paprika.

17. It’s 1/2 tsp of tumeric.

18. Prepare 1 1/2 tsp of dried thyme.

19. Prepare 4 springs of fresh Italian Parsley, diced.

20. Prepare of Diced green onions, garnish.

Yellow Split Pea Soup Recipe Ingredients I like to think of this yellow split pea soup as a plant-based riff on corn chowder.

Here's what's in it: Yellow split peas: They add protein and contribute to the creamy texture, but there's another reason to love the dried peas in this soup!

Continue to dry saute until moisture is released and onions are tender.

The recipe is an adaptation of the Miso-Ghee Corn Chowder from Slow Cook Modern by Liana Krissoff.

Yellow Split Pea-Sweet Potato Corn Chowder step by step

1. Saute onion, bell pepper, and jalapeño in olive oil, until soft. Add some water to keep moist or from sticking to pan..

2. Add ginger and garlic and continue to sauté for a few minutes..

3. Add sweet potatoes and apple and a little water and simmer for 5 minutes.

4. Add split peas, 8 cups of water, bay leaves and bring to boil. Simmer 30 minutes.

5. Add the remainder of ingredients: corn, thyme, chipotle, paprika, tumeric, nutmeg, and salt..

6. Continue to simmer on medium heat for 20 Minutes.

7. Add ground pepper or more salt to taste and fresh Italian parsley. Remove bay leaves at this time..

8. Blend in batches, leaving 1/4 of soup in the pot, and blend until smooth and stir puréed soup back in pot with the remaining batch. Bring to boil and remove from heat. Should be nice and thick..

9. Garnish with diced green onions, enjoy..

10. Nutrition per 1 cup serving.

I boosted my version with yellow split peas, for some extra diversity, and protein bump.

Making it more of a one dish meal.

She tops hers with a beautiful tomato-furikake salad, and uses fresh corn on the cob, perfect for summer when it comes.

Then add all of the spices, curry leaves and chile, cook until the spices begin to pop making sure to stir and prevent burning.

Add the potatoes, tomato, split peas, and water/stock.