Root Vegetable and Split Pea Tomato Soup Recipe

Name: Root Vegetable and Split Pea Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g Taro roots (satoimo); 100 g daikon radish; 1 Carrot; 1 cup split peas; 1 can tomatoes; 1 soup stock cube; 1 Bay leaf; 1 tablespoon olive oil; 1 teaspoon honey; 1 teaspoon balsamic vinegar

Servings: persons

1
Cut all the vegetables into chunks.
2
Heat a pot with 1 tablespoon of olive oil.
3
Add all the vegetables and saute.
4
When the vegetable are lightly cooked, add the canned tomato, 1 can of water, 1 soup stock cube, bay leaf and peas.
5
Mix together gently.
6
Cover the lid and simmer for 20 minutes or more on medium to low heat.
7
Mix the soup occasionally.
8
Season with honey, balsamic vinegar, and salt and pepper.

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 g Taro roots (satoimo), 100 g daikon radish, 1 Carrot, 1 cup split peas, and more.

Yes, Root Vegetable and Split Pea Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Vegetable and Split Pea Tomato Soup

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