Sweet Potato Soup with Mint
Submitted by Ladijane
A hearty pressure cooker soup with sweet potatoes, split peas, apples, and mint. Earthy, slightly sweet, and on the table in 45 minutes with a bright herbal finish.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
45 minSweet potatoes and split peas might sound like an unlikely pair, but throw them in a pressure cooker together and something beautiful happens.
The sweet potatoes break down into a velvety base, the split peas melt into body and richness, and chunks of apple add a subtle fruity sweetness that ties the whole bowl together.
Dried mint brings a cool, herbal brightness that lifts the earthiness and keeps every spoonful interesting.
Forty-five minutes from start to table, most of that hands-off while the pressure cooker does the work.
Kitchen Tips
- Let the pressure drop naturally. Rushing with a quick release can cause the split peas to foam and clog the valve.
- Stir well after opening the lid. The sweet potatoes and split peas will have broken down at different rates, and a good stir blends everything into a thick, creamy consistency.
- Thin with extra stock if the soup is too thick. Split peas absorb a lot of liquid and the texture can vary depending on how long you let it sit.
Ingredients
Directions
Heat the butter in the pressure cooker.
Sauté the onion, stirring frequently, until golden brown, about 4 to 5 minutes.
Add the celery and split peas, stirr ing to coat well with the fat.
Add the 4 cups of water plus 2 cups stock, making sure to scrape up any bits of onion that are stuck to the bottom of the pot.
Add the sweet potatoes, apples, bay leaf, and mint.
Lock the lid in place an d over high heat bring to high pressure.
Adjust heat to maintain high pressure and cook for 10 minutes.
Let the pressure drop naturally, about 20 minutes.
Remove the lid, tilting it away from you to allow any excess steam to escape.
Stir well to blend the ingredients and thin with additional stock, if desired.
Remove the bay leaf and add salt to taste before serving.
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