The summer in southeast USA can be brutal, hot and humid, I had been warned. It’s going to be my first summer down here and I have to admit, saying I am not a fan of this kind of weather is high understated. That’s not me complaining, not at all, since my move in December it had been wonderful. But actually I am a fan of cozy, rainy days with warming soup. I suspect the days I can feast upon hot soup without sitting in the refrigerator, are counted and I enjoyed this soup even more as last one of these season.
Consider this soup as a plain canvas, actually not so plain. It already comes with nice flavors but the fun part is, you cook a big pot of healthy soup and vary with the toppings and you have a nice soup for several days or feed a crowd once.
- 200 g / 7 oz. yellow split peas
- 700 g / 25 oz. sweet potatoes, peeled and roughly sliced (about 4¾ cups)
- 1.5 liter / 6⅓ cups (or more) water or vegetable broth
- salt and fresh ground pepper to taste
- Rinse yellow split peas, add to a large pot with sweet potatoes and water.
- Bring to boil over medium-high heat, reduce to a simmer for 30 minutes or until soft. Add more water or broth if necessary.
- Puree with a hand blender. Add salt and pepper to taste.
enough for 2-3 servings
1 bell pepper, color doesn't matter
1 Tbsp olive oil
1 Tbsp unsalted butter
1 tsp pul biber (Turkish dried red pepper flakes)
Cut pepper in half, remove seeds, membrane and stem end and slice pepper in bite-size pieces.
Heat your pan over medium high heat, add the oil and butter and bell pepper pieces (make sure they are dry or oil will splatter). Fry until you got some brown spots, stirring occasionally. Add pul biber and continue cooking for 1 minutes.
Fill soup into bowls and top with bell pepper pieces and drizzle with the spiced oil from the pan.