A comforting and nutritious vegan split pea soup made effortlessly in the Instant Pot. Packed with vegetables and aromatic herbs, this soup is perfect for a cozy meal.
Ingredients: 1 cup dried green split peas, rinsed and drained. 4 cups vegetable broth. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. Salt and pepper to taste.
Instructions: Add all ingredients to the Instant Pot. Close and lock the lid, ensure the valve is set to sealing. Set the Instant Pot to Manual/Pressure Cook mode on high pressure for 15 minutes. Once cooking is complete, allow for a natural pressure release for 10 minutes before carefully switching the valve to venting to release any remaining pressure. Open the lid, remove the bay leaf, and use an immersion blender to blend the soup until smooth or blend in batches in a regular blender. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.
Julian K
