Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/3 cup chopped carrot
  • 1 medium white onion, diced
  • 6 cups vegetable broth (see note)
  • 2 cups dried yellow split peas, rinsed
  • Salt & pepper to taste

Instruction

  • Heat the olive oil over medium heat for 1 minute
  • Add the onions and carrots and cook over medium heat for 7 minutes until the onions started getting soft and translucent. Stir frequently so they don’t brown.
  • Add the garlic and continue to cook for 1 minute.
  • Add the vegetable stock and split peas.
  • Let simmer for about a hour or until the peas are soft.
  • Using an immersion blender, blend the soup until it’s chunky. If you don’t have an immersion blender, you can do it in a blender or food processor. Just let the soup cool slightly before blending.
  • Add salt and pepper to taste
  • Using the “sauté” option, heat the olive oil over medium heat for 1 minute
  • Add the onions and carrots and cook over medium heat for 7 minutes until the onions started getting soft and translucent. Stir frequently so they don’t brown.
  • Add the garlic and continue to cook for 1 minute.
  • Add the vegetable stock and split peas.
  • Set the pressure cooker on manual for 16 minutes.
  • After 16 minutes, quick-release the pressure.
  • Once the pot has depressurized, remove the lid and stir the soup. If you want a smoother consistency, blend with an immersion blender until smooth.
  • Add salt and pepper to taste, if needed.