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Creamy Potato Green Split Pea Soupd (Instapot!!)

 This is a Minimalist Baker recipe which we just loved.  Big flavor, plant based and yummy!



4 servings

SOUP

  • 2 tsp avocado or olive oil (or sub 1/4 cup water)
  • 1 cup chopped white or yellow onion (1 small onion yields ~ 1 cup)
  • 4 large cloves garlic, minced (4 cloves yield ~4 tsp minced garlic)
  • 1 ½ cups diced gold potatoes, peeled, 1/4-inch pieces (~2 small-medium potatoes)
  • 1 cup green split peas
  • 3 chicken or veggie broth
  • 1/2 cup water
  • 1/2 tsp dried oregano
  • 4 sprigs fresh thyme (whole)
  • 3-4 tsp Braggs or coconut amino acids
  • 1/2 tsp ground black pepper
  • 1/3 cup full-fat coconut milk

FOR SERVING optional

  • Freshly chopped parsley
  • Olive oil
  • Homemade croutons* or bread (gluten-free if needed)
  • Turn on the sauté function on your Instant Pot (to the default “Normal” — not high or low). Once hot, add oil (or water) and onion and sauté for 2-3 minutes, stirring frequently, until onion is translucent and fragrant. Add garlic and sauté until fragrant, being careful not to let it burn.
  • Turn off the sauté function by pressing “Cancel.” Then add potato, split peas, vegetable broth, water, oregano, thyme, coconut aminos, and black pepper and stir.
  • Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 15 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, let the steam release naturally (~15 minutes), or carefully press the quick release if in a hurry. Turn the Instant Pot off by pressing “Cancel.”
  • Carefully open the lid, remove the thyme stems, add coconut milk, and lightly purée soup with an immersion blender. We prefer leaving some small chunks of potato intact. If you don’t have an immersion blender and don’t mind a more textured soup, turn on the sauté function and stir frequently for ~3-5 minutes to cook potatoes longer, pressing them against the sides of the pot to smoosh them. Taste test and adjust as needed, adding coconut aminos or salt for overall flavor and coconut milk for creaminess.
  • Best when fresh. Optionally, garnish with freshly chopped parsley, a drizzle of olive oil, and homemade croutons (see notes section for instructions) or sliced bread. Store cooled leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water as needed to prevent sticking.
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