Barely-sweet apples make for a surprisingly different – and delightful – green soup!
Grab your pressure cooker, an apple or two, and make this soup!
Fall-Inspired Vegan Split Pea Soup
Ingredients (serves 4)
- 1 teaspoon extra virgin olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 2 cups diced rainbow carrots
- 1 cup diced apple
- 2 cups beef-style vegan broth
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground thyme
- 1/2 teaspoon fennel seed, crumbled
- 1 cup split peas
- 1 teaspoon lime juice
- 1/2 teaspoon sea salt (optional, to taste)
- 1/4 teaspoon ground black pepper (optional, to taste)
Instructions
In an uncovered pressure cooker heat the oil on medium-high. Add the onion and garlic and sauté for 2 to 3 minutes; add the carrots and continue sauteing until the onion is soft.
Add the apple, broth, water, bay leaf, coriander, thyme, fennel seed and split peas. Stir to combine.
Cover and bring to pressure. Cook at high pressure for 6 minutes. Allow for a natural release.
Remove the bay leaf and stir in the lime juice.
Use an immersion blender to quickly puree the soup (don’t over blend; you want to keep bits of apple and carrot chunks intact).
Taste before adding salt and pepper.
6 thoughts on “Fall-Inspired Vegan Split Pea Soup”
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I have everything I need to whip up this recipe and it sounds great! Thanks!
YAY! That was my hope – a simplistic list of staples! I hope you like it! (I had it for lunch yesterday and breakfast today!) 🙂
Oh! Split Pea! Yes PLEASE 🙂
I’m so glad I’m not the only one who geeks out over split peas! LOVE them!
Yum! Love split pea soup, and the addition of apples sounds so delicious. Just a touch of fall sweetness!
It was JUST right!