Root Vegetable and Split Pea Tomato Soup

Name: Root Vegetable and Split Pea Tomato Soup
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 200 g Taro roots (satoimo); 100 g daikon radish; 1 Carrot; 1 cup split peas; 1 can tomatoes; 1 soup stock cube; Salt and pepper, as needed; 1 Bay leaf; 1 tablespoon olive oil; 1 teaspoon honey; 1 teaspoon balsamic vinegar

Fushicche @cook_2448266

Japan

This is a low-calorie, but nutritious soup with root vegetables and beans. Even though there is no meat in this soup, it really fills you up! Enjoy this healthy yummy dish :)

Fushicche @cook_2448266

Japan

This is a low-calorie, but nutritious soup with root vegetables and beans. Even though there is no meat in this soup, it really fills you up! Enjoy this healthy yummy dish :)

Saved

Ingredients

45 mins

4 servings

200 gTaro roots (satoimo)
100 gdaikon radish
1Carrot
1 cupsplit peas
1 cantomatoes
1soup stock cube
Salt and pepper, as needed
1Bay leaf
1 tablespoonolive oil
1 teaspoonhoney
1 teaspoonbalsamic vinegar

Saved

Steps

45 mins

1

Cut all the vegetables into chunks. Heat a pot with 1 tablespoon of olive oil. Add all the vegetables and sauté.
2

When the vegetable are lightly cooked, add the canned tomato, 1 can of water, 1 soup stock cube, bay leaf and peas. Mix together gently.
3

Cover the lid and simmer for 20 minutes or more on medium to low heat. Mix the soup occasionally. Season with honey, balsamic vinegar, and salt and pepper.