Root Vegetable and Split Pea Tomato Soup

• 200 g Taro roots (satoimo)
• 100 g daikon radish
• 1 Carrot
• 1 cup split peas
• 1 can tomatoes
• 1 soup stock cube
• 1 Bay leaf
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon balsamic vinegar

1. Cut all the vegetables into chunks.
2. Heat a pot with 1 tablespoon of olive oil.
3. Add all the vegetables and saute.
4. When the vegetable are lightly cooked, add the canned tomato, 1 can of water, 1 soup stock cube, bay leaf and peas.
5. Mix together gently.
6. Cover the lid and simmer for 20 minutes or more on medium to low heat.
7. Mix the soup occasionally.
8. Season with honey, balsamic vinegar, and salt and pepper.

roots, daikon radish, carrot, peas, tomatoes, cube, bay leaf, olive oil, honey, balsamic vinegar

Taken from cookpad.com/us/recipes/243826-root-vegetable-and-split-pea-tomato-soup (may not work)