This is a hearty and aromatic soup that will warm you from the inside out. Not to mention, while it cooks, your home will fill with the scents of an Italian herb garden. This is the perfect soup for cool fall days; serve it alone as a delightful appetizer or over potatoes as a main course.
Makes 4-6 servings
Ingredients
- 1 pound dry green (or yellow) split peas
- 3 carrots, peeled and chopped
- 1 stalk celery, chopped
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- ¼ cup fresh rosemary, minced
- ½ teaspoon crushed red pepper (optional)
- 2 teaspoons smoked paprika
- ½ teaspoon white pepper powder
- ½ cup water, broth, or white wine, for sautéing
- Other seasonings of choice: garlic powder, onion powder, Italian seasoning, etc. (optional)
- 6 cups water
- Juice of 1 lemon
- Salt, to taste (optional)
Set the Instant Pot to sauté mode and add carrots, celery, onion, garlic, rosemary, all dried seasonings, and liquid of choice for sautéing. Sauté until the vegetables begin to soften, about 5-10 minutes (add additional liquid as needed if contents start to stick). Add split peas and water, close the lid of the Instant Pot, and pressure cook for 10 minutes with a natural release. Once the pressure in the Instant Pot has released (the pin has dropped), add the lemon juice and season with salt to taste (optional).
Serving suggestions: serve with a dash of hot sauce and over ½ steamed Japanese sweet potato, steamed white potatoes, or brown rice.
Vegan Revival 