8 1/2 cups water
1 large onion, chopped (about 2 cups)
1 tablespoon freshly grated ginger
2 cups dried yellow split peas
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup toasted pumpkin seeds
Bring 1/2 cup water to simmer in a large saucepot over medium-high heat. Add onion and cook about 5 minutes or until translucent. Stir in ginger and cook 1 minute, stirring. Add remaining 8 cups water, peas and sweet potato cubes and bring to a boil. Reduce heat to a simmer, cover and simmer for 1 hour.
Uncover and continue to simmer 15 minutes. Carefully purée soup with a hand held immersion blender or in batches in a food processor until smooth and creamy. Garnish with pumpkin seeds.
Per serving (about 14oz/387g-wt.): 290 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 30mg sodium, 44g total carbohydrate (2g dietary fiber, 5g sugar), 18g protein
Recipe from Whole Foods
I omitted the ginger (didn’t have any)
Added a tiny bit of salt
Served with a few broken up water crackers and only a small amount of seeds
Absolutely delicious! I look forward to having this all week long for lunch. Next time I’ll probably halve the recipe because it made a large amount! Good for a family of four as a main, or sides for 8.