Slow Cooker Vegan Purple & Sweet Potato Soup

Hey there everyone!  Sorry I have been a bit quiet on this page.  At the same time I started this site my boyfriend also got me to make a profile on Steemit, as well.  I am still not very eloquent at explaining all about Steemit, so here is a link to a great article on the site if you are interested to learn more about it:

The big take away for me from being a part of Steemit is not so much making money (yep, you read that right–you can actually make a profit just by posting quality content, but don’t get too excited because it takes quite a bit of time to build your following just like any other social media site), but more so finding the community of amazing people on there.  It’s kind of like Facebook for bloggers, but so much better!

Though I have really enjoyed it,  I feel like the layout does still make it hard to really share recipes with people outside of the Steemit community as you have no way to sort out or group your posts by topic.  As that is the case, I’m going to try to catch back up and share all of the recipes I’ve posted on there so it is easier for everyone to access!  First up, a yummy slow cooker soup since winter still seems to be hanging on despite the calendar saying Spring should be here! 😉

*Originally shared on my Steemit profile here.


Purple & Sweet Potato Soup

Makes 6-8 servings

  • 2 small to medium sweet potatoes, cut into chunks
  • 12-15 small purple potatoes, cut into chunks
  • 2 large shallots, peeled & chopped
  • 4 cloves garlic, minced
  • 2 cups shredded purple cabbage
  • 1 cup green split peas, rinsed & soaked overnight
  • 2 bay leaves
  • 2 tablespoons dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 2 teaspoon dried fennel seeds
  • 1 teaspoon fresh minced rosemary or 1/2 teaspoon dried
  • 1 teaspoon ground black pepper
  • 6 cups vegetable broth
  • 1 lemon, zest & juice
  • optional: nutritional yeast & dijon mustard to serve

Prepare all of your vegetables then place everything through the broth into the slow cooker.  Cover and cook on low for 7-8 hours.

Once the potatoes have softened and the split peas are cooked through, remove the bay leaves and mix in your lemon zest and juice.  Taste and adjust any spices to your liking.  I served with a little sprinkle of nooch and a squirt of organic dijon mustard mixed in to amp up the flavor.

*If you want it even thicker take a stick blender to the stew a few times around, leaving mostly big chunks but breaking down the potatoes a little bit more so the starches get released. 🙂


Author: plantstoplanks

Personal trainer, nutrition and wellness consultant, plant-based cook, avid runner and book-lover. :)

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