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Sweet Potato and Pea Soup Recipe

Origin: East Africa      Period: Modern

Ingredients

450g chopped onion
2 tsp garlic, minced
1 tsp freshly-grated ginger
1 tsp salt
1/4 tsp cayenne pepper
1 tbsp Garam Masala
2 tomatoes, chopped
1 sweet potato, diced
650g fresh green peas (or frozen)
850ml water


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Sweet Potato and Pea Soup Preparation:


Method:

Add the garlic and onion to a pan and fry in a little oil for 5 minutes, or until well softened. Add the ginger, salt and spices and allow to cook for a few minutes, stirring frequntly.

Add the tomatoes and sweet potatoes, stir-in then add 400ml water. Stir to mix, bring the soup to a boil then cover, reduce to a simmer and cook for 5 minutes. Add 2/3 of the peas and simmer, uncovered, for 10 minutes.

Add the remaining water and take off the heat. Puree the soup in batches until smooth, return to the pot and add the remaining peas. Cook on medium heat for about 4 minutes, until thoroughly warmed through.

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Other recipes with peas and sweet potatoes as primary ingredients:

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