Kid-Friendly Vegan Split Pea Soup
$0.00 Cooking Fee
Serving Size: About 12 oz
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Set Instant Pot to SAUTE and add the olive oil, onion, carrot, celery, and garlic, saute for 4 – 5 minutes (feel free to skip this step entirely).
- Add split peas, cabbage, herbs de provence, bay leaves, and at least 5 cups of broth, and stir to combine.
- Attach lid and turn to lock, set the valve to SEALING, and manually set to HIGH pressure for 15 minutes. When done, let natural release for 10 minutes. Remove bay leaves, season to taste with salt and pepper. Stir in the parsley.
- Using an immersion blender, puree the soup to desired consistency. Alternatively, puree using a food processor or blender (may take 2 – 3 bathes).
- Serve: Pair with your favorite artisan bread, or top with crispy roasted chickpeas.
- Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. Store in mason jars or to-go containers for easy grab-n-go lunches. Freezes well for up to 2 months, just let thaw before reheating.
Notes
- Make this oil free by using 1/4 cup water in place of oil when sauting on the stovetop.
- *For a very thick split pea soup, thick enough for a spoon to stand alone in the center, use 8 cups of broth and water. Use 10 for a soup that will be a little thinner, and 12 for a somewhat thin soup. When in doubt, it's better to use a little less broth and water and add more as needed. Reason being, you can’t thicken a soup, as easily as you can thin it. Use your best judgement.
Cook Times
Ingredients
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 pound green split peas for 10 servings about 4 1/2 cup, rinsed and odd peas removed
- 6 carrot large, chopped
- 4 stalk celery some leaves ok, chopped
- 2 onion chopped
- 4 clove garlic minced
- 1/2 head green cabbage for 10 servings about 4 cup, finely shredded
- 4 teaspoon herbs de Provence heaping teaspoons
- 4 bay leaf
- 2 teaspoon vegan Worcestershire sauce optional
- 8 cup vegetable broth or water, see notes
- 2 cup water see notes
- 8 tablespoon Italian parsley roughly chopped (or 4 – 6 teaspoons dried)
- Kosher salt to taste
- freshly ground black pepper to taste
Cooking Tools Required
Cutting board, Electric Pressure Cooker, Immersion Blender, Measuring cups and spoons, Mixing spoon, Sharp KnivesReheating/Serving Instructions
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. Store in mason jars or to-go containers for easy grab-n-go lunches. Freezes well for up to 2 months, just let thaw before reheating.
Nutrition
Calories: 386kcal | Carbohydrates: 67g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 833mg | Potassium: 1194mg | Fiber: 26g | Sugar: 13g | Vitamin A: 7055IU | Vitamin C: 28mg | Calcium: 109mg | Iron: 5mg
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