Try this Golden Split Pea and Sweet Potato Soup recipe, or contribute your own.
Suggest a better descriptionHeat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until tender, about 5 minutes. Stir in ginger and next 4 ingredients and cook 1 minute. Mix in 7 cups water, sweet potato and peas. Bring mixture to boil. Reduce heat to medium-low, cover and simmer until potato and split peas are very tender, about 1-1/2 hours. Whisk soup vigorously for smoother texture. Thin with additional water if necessary. Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate.) Return soup to simmer. Ladle soup into bowls. Top each with 1 tablespoon yogurt, lime slice and cilantro and serve. Per Serving: calories, 254.97; fat, 3.18 g; sodium, 26.07 mg; cholesterol, 28 mg Source: The Moosewood Collective, Ithaca NY (Bon Appetit, Jan.1992) Typed for you by Karen Mintzias
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Serving Size: 1 Serving (322g) | ||
Recipe Makes: 6 | ||
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Calories: 147 | ||
Calories from Fat: 21 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 162.3mg | 6 % | |
Potassium 442.8mg | 12 % | |
Total Carbohydrate 28.7g | 8 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 20.6g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
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