East African Sweet Pea Soup

by Elisabeth

This hearty East African Sweet Pea Soup is a comforting and flavorful dish, adapted from a Moosewood recipe. It features a rich blend of aromatic spices, sweet potato, and fresh green peas, pureed to a smooth consistency with some whole peas added back for texture. Perfect for a warming meal.

Total Time

~45 minutes

Difficulty

Easy

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 4 Servings

2 cups

chopped onion
2 tsp

minced garlic
1 tsp

grated fresh peeled ginger
1 tsp

salt
1/4 tsp

cayenne pepper
1 tbsp

homemade garam masala, OR 1/2 tsp ground black pepper, 1 tsp ground coriander seeds, 1 tsp ground cumin seeds, 1/4 tsp ground cardamom, 1/8 tsp ground cloves, 1/4 tsp cinnamon
1 tsp

turmeric (optional, as the author did not use it)
2

tomatoes, chopped
1

sweet potato, diced
3 1/2 cups

water
3 cups

fresh green peas

Time

Preparation Time

~20 minutes
Cooking Time

~25 minutes
Total Time

~45 minutes

Goes Great with

VEGAN POTATOES AND TOFU SANDWICH

Injera (Ethiopian Flatbread)

Khobz Ftir (Traditional Algerian Flatbread)

VEGAN GRILLED VIETNAMESE RICE PAPER

VEGAN RICE MIXED WITH VEGETABLES

rice

Method

Braise/deglaze onions and garlic in a pot for 5-10 minutes.
Mix in the ginger, salt, and all spices and cook for a few minutes, stirring often.
Add tomatoes and sweet potato, stir. Add 1 1/2 cups of water, stir.
Bring soup to a boil, reduce heat, cover, and simmer for 5 minutes.
Add 2 cups of the peas and simmer, covered, for 10 minutes.
Remove from heat and add remaining 2 cups of water.
Puree in batches in a blender until smooth. Return to the pot, add the last cup of peas, and cook on medium heat for 3-5 minutes.

Notes:

The original recipe notes that the author did not use turmeric, though the Moosewood version does. Also, shelling 3 cups of fresh green peas can take about 45 minutes.