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...
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