Spinach, sweet potato & yellow split pea purée Recipe

In a pot, bring water to a boil and add the yellow split peas. Cook for 10 minutes, then add the diced sweet potato. Cook for another 10 minutes until the split peas and sweet potato are tender.

Add the spinach leaves to the pot and cook for 2 minutes until wilted.

Drain the water and transfer the cooked peas, sweet potato, and spinach to a blender or food processor.

Add cumin powder and a dash of salt to taste. Blend until smooth and creamy.

Serve the purée warm or at room temperature.