My brother suggested to me a few years ago that it might be helpful to create a list of things I like about winter, to help me get through the long cold months. This split pea soup is perfect on a cold wintry day and it definitely deserves a spot that list. That said, I actually eat this soup all year round! Why wait for winter 
It’s comfort food at its best and there is something incredibly satisfying about a bowl of this wholesome soup.
All you need is some yellow split peas, sweet potatoes and a few spices. Sometimes the simple things are the best!
Yellow Split Pea Soup
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 packet of yellow split peas, rinsed
- 1 large white onion, diced
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 teaspoon mustard seeds
- 1.5 tablespoons of mild curry powder
- 1.5 tablespoons of garam masala
- 2 medium sized sweet potatoes, peeled and chopped
- 1.5 litres water
- Salt + Pepper, to taste
- Chilli flakes, to taste
- Coriander to garnish
Directions
- Fry off onion, ginger and garlic in a little oil for around five minutes
- When onions become translucent, add the curry powder + garam masala and stir well until you have a dry spice mixture
- Wash the split peas under cold water until water runs clear
- Peel sweet potato and cut into small cubes
- Add split peas and sweet potato to a large pot with the onions and add boiling water
- Season well with salt & pepper + chilli flakes
- Simmer for around 1 hour, stirring regularly
- The soup is ready when the split peas have broken down and the soup is creamy
- Garnish with a sprinkling of fresh coriander
