The comfort soup of the season! Your Instant Pot will cook this soup beautifully… healthy & hearty. Want to make on the stovetop? ~ See instructions below.
- 1 pound split peas, organic, rinsed and picked through
- 2 tablespoons extra virgin olive oil
- 1 cup celery root, peeled, 1/2″ dice
- 1 cup parsnips, peeled, 1/2″ dice
- 1 cup fresh leeks, cleaned, 1/2″ dice (can also use onions)
- ¼ teaspoon tumeric
- ⅛ teaspoon fresh cracked black pepper
- 1 tablespoon fresh garlic, peeled, minced
- 4 cups homemade chicken broth, (or vegetable)
- 5 cups filtered water
- 1 ½ cups fresh carrots, peeled, 1/2″ dice (I chose heirloom carrots)
- 1 cup fresh celery, peeled, 1/2″ dice
- 1 ½ cups frozen green peas, organic, divided
- sea salt, to taste (depends on the saltiness of your broth)
This is quite an easy recipe; most of the work is peeling and dicing the vegetables.
A step by step guide: how make the soup in an Instant Pot.
To the Instant Pot, add 2 T. olive oil and turn on function “SAUTE.”
Add the celery root, parsnips and leeks and sauté for a minute. Add the turmeric, black pepper and garlic, stir one more minute.
Add the broth, water and rinsed dried split peas.
Cover the pot to secure. Place dial on the cover to “Secure.”
Press “Pressure Cook” and High Pressure. Add 12 minutes (make sure “Keep Warm” is off.)
The machine will now heat up and pressurize. Will take about 15 minutes to start, so don’t worry.
Then – the machine will light up “12 minutes”, and then count down until finished.
After 12 minutes, let rest one minute, and carefully turn the dial on the lid to ” Venting” – which is a quick release.
A lot of steam will come out for 1 minute or so, which is normal for a quick release.
The silver dot on the lid will then go down – and you can open the pot.
Give a quick stir, add the carrots and celery and secure the top.
Turn the dial on the lid to “Sealing” and push setting: “Keep Warm” on the Instant Pot.
The carrots and celery will cook in the very hot soup on this warm setting. After 10 minutes, take off the top, the veggies will be crisp- tender, and the soup is now done. I do puree half the soup, see the next step.
Cool the soup for 10 minutes.
To finish the soup:
Add 1 cup of frozen peas to the carafe of a blender. Add half of the warm soup from the Instant Pot.
Puree from low to high speed for one minute. Will be a nice, bright green color.
Add this to the Instant Pot with the remaining soup and stir up. Taste for salt, add what is necessary.
Add the remaining frozen peas and stir in, letting stand for a few minutes (they will defrost in the warm soup.)
Ladle into individual bowls. Garnish and enjoy!
Crisp Turkey Bacon Strips:
Cut 2 slices of Turkey bacon 1/3″ thick. Cook in 2 T. oil until very crisp, turning.
Remove to a paper towel. Use the fat to make croutons.
Black Pepper Croutons:
Cut one slice of your favorite bread into small 1/3″ cubes- I cut off the edges.
Cook in leftover bacon oil, over low – medium heat, turning until crisp and golden all over. Add a small pinch of sea salt.
Remove to a paper towel to cool.
Add few cranks of pepper to the croutons as they cook.
In a 8″ small skillet, add 1 teaspoon of neutral oil. Raise heat to high, let get very hot.
Add 1/2 cup of fresh corn kernels and cook, not stirring for one minute. Will pop a bit. Stir up, cook an additional 30 seconds and remove from heat. Add a small pinch of salt.
Fresh Chopped Parsley and Celery Leaves would also enhance the garnishes.
Want to make on the stovetop?
Follow the principles of this recipe in a soup pot.
When the first vegetables, split peas, seasonings, broth, water and split peas have been added: simmer the soup for 1 1/2 hours, or until the peas have sufficiently softened. Add the carrots and celery, cover and simmer 10 minutes longer until crisp-tender. Continue with the recipe.
Vegan? The soup can be made Vegan with Vegetable Broth ~ toppings can be all Vegan too – replace the turkey bacon with more corn, herbs – and add a shake of smoked paprika on top.
See BLOG for many photos of this recipe, and more information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Servings: 8 – 10