Description
A comforting and creamy Potato Green Split Pea Soup made easily in an Instant Pot or on the stovetop. This wholesome vegan soup combines tender gold potatoes, green split peas, aromatic herbs, and coconut milk for a rich, flavorful meal perfect for chilly days.
Ingredients
Soup Base
- 2 tsp avocado or olive oil (or substitute 1/4 cup water)
- 1 cup chopped white or yellow onion (about 1 small onion)
- 4 large cloves garlic, minced (about 4 tsp)
- 1 ½ cups diced gold potatoes, peeled, 1/4-inch pieces (~2 small-medium potatoes)
- 1 cup green split peas
- 3 cups vegetable broth
- 1/2 cup water
- 1/2 tsp dried oregano
- 4 sprigs fresh thyme (whole)
- 3-4 tsp coconut aminos
- 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)
Instructions
- Sauté Aromatics: Set your Instant Pot to the sauté function on ‘Normal’. Once hot, add the oil or water and chopped onions. Sauté for 2-3 minutes, stirring frequently, until onions become translucent and fragrant. Add minced garlic and cook briefly until fragrant, taking care not to burn it.
- Add Ingredients and Pressure Cook: Press ‘Cancel’ to stop sautéing. Add the diced potatoes, green split peas, vegetable broth, water, oregano, fresh thyme sprigs, coconut aminos, and black pepper to the pot. Stir to combine well. Secure the lid and seal the vent. Set to pressure cook on HIGH for 15 minutes. It will take about 8 minutes to reach pressure before cooking begins.
- Release Pressure and Blend: After cooking, allow natural pressure release for about 15 minutes, or use quick release if short on time. Open the lid carefully, remove the thyme stems, and add the coconut milk. Use an immersion blender to lightly purée the soup, leaving some potato chunks for texture. If you lack an immersion blender, turn on sauté and gently mash the potatoes against the pot sides while stirring for 3-5 minutes until desired texture is reached. Adjust seasoning with coconut aminos, salt, or additional coconut milk as desired.
- Serve and Garnish: Serve the soup hot, garnished optionally with freshly chopped parsley, a drizzle of olive oil, and homemade croutons or slices of bread.
- Storage and Reheating: Enjoy fresh for best flavor. Store cooled leftovers in the refrigerator for up to 4-5 days or freeze for up to 1 month. Reheat gently on the stovetop in a saucepan, adding a splash of water as needed to prevent sticking.
Notes
- Substitute oil with water for oil-free option during sautéing.
- Homemade croutons can be prepared by cubing bread, tossing with oil and seasoning, then toasting until crispy.
- Leaving some potato chunks gives a lovely texture to the soup; fully purée if preferred smoother.
- Adjust coconut aminos and black pepper based on taste preference for optimal seasoning.
- This soup is best enjoyed fresh but stores well when refrigerated or frozen.
