sunday soup // pea soup with sweet potato chips


Hi there, so for most people around me roasted beef or pork is the one and only thing they can imagine for a Sunday lunch. But since I decided to make Sunday my so-called wellness day of the week with lots of exercising, walking, salads, smoothies and herbal teas, I was thinking, for some kind of spring cleanse it would be nice to add a soup to this plan. Which makes me feel good, ’cause it’s still cold, rainy and partly snowy over here these days. Also, my Grandma used to say, humans need something warm (which is a quote from Maggi actually: Etwas Warmes braucht der Mensch.).

And so I created this Pea Soup with Sweet Potato Chips (but without Maggi ;-)).


You will need – for 2 portions:

300 g frozen peas

500 ml veggie stock

1 sweet potato

2 tablespoons (vegan) yogurt

1 shallot

some olive oil

some lemon zest, sea salt, black pepper and chili to taste


some garden cress to garnish

And here is how to make the Pea Soup with Sweet Potato Chips – in 15 minutes:

Peel the shallot and cut it into small slices. Put some olive oil into a pot and add the shallot pieces. Then add all the frozen peas and let them cook for a few minutes while stirring them so that they don’t burn. Then add the veggie stock. Let everything cook for about 10 minutes.

Meanwhile, peel the sweet potato and cut it into very thin slices. Bring some olive oil in a high pot to heat. Use a wooden spoon to make sure, that the oil has the right temperature. It’s perfect when there are little bubbles around the stick when you put it in the oil. Then add carefully a handful slices of sweet potato. Let it deep-fry for about five minutes. Maybe a bit longer. Sweet potato is harder to deep-fry than potato, so make sure that the slices are very thin… and be patient. It’s worth it. When the edges of the slices start to get brown and crispy, take the slices out of the pot and put them on some kitchen paper to separate them from the oil. Sprinkle them with sea salt and chili.

Meanwhile, puree the soup. Let it cool down a bit so that it doesn’t cook anymore (and therefore, the yogurt won’t get gritty) and then add the yogurt, some lemon zest, sea salt, and black pepper. Garnish with some garden cress and add your spicy sweet potato chips on top of it.


So peas, especially the young ones, are basically sweet. Which is also the sweet potato. So to not just have a sweet soup, I added the (sour) yogurt and sour lemon zest to the soup and the spicy chili to the sweet potato. Garden cress is a bit spicy as well, but also a nice fresh addition to the cooked soup and deep-fried chips.


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