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–+ servings

Vegan Smoked Split Pea Soup

Serving Size: 10 servings
Silky, smokey, rich and delicious vegan smoked split pea soup. Pressure cooker speed with no soaking needed.

Recipe by: Donna Giamo

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook30
Passive0
Total Time50 minutes
Recipe Serving Size10 servings

Cooking Tools Required

Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Immersion Blender, Kitchen towels, Measuring cups and spoons, Mixing spoon, Sharp Knives

Ingredients

  • 10 cup vegetable broth
  • 2 cup split peas
  • 2 yukon gold potato
  • 3 carrot
  • 1 yellow onion
  • 3 tablespoon fresh thyme
  • 3 clove garlic
  • 2 teaspoon kosher salt
  • 2 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf

Instructions

  • Rinse and pat dry thyme with paper towels, set aside.
  • Wash, peel and rough chop carrots, onion and potatoes.
  • Peel and crush garlic.
  • Heat 1 tablespoon olive oil in sauté pan low/medium heat or instant pot on sauté setting.
  • Add all vegetables, including garlic and sauté 4-7 minutes until fragrant.
  • Stir in the rinsed split peas.
  • Stir in vegetable broth.
  • Carefully seal pressure cooker and cook on high for 20 minutes.
  • Carefully release pressure and remove the lid when the pressure cooker valve has fully released.
  • Add in salt, pepper, paprika and cayenne.
  • Immersion blend until silky smooth.
  • Strip 3 tablespoons thyme leaves from stems. Finely chop thyme leaves, should produce 2 tablespoons.
  • Stir in thyme leaves and taste to see if additional salt or paprika is needed.
Reheating Instructions
Reheat stovetop until fully heated through.

Nutrition

Calories: 202kcal | Carbohydrates: 37g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 1427mg | Potassium: 630mg | Fiber: 12g | Sugar: 7g | Vitamin A: 3934IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 3mg