Instant Pot Vegan Split Pea Soup

4 standard portions

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Ingredients

• 2 tbsp olive or coconut oil
• 1 onion (chopped)
• 4 garlic (cloves)
• 1 red bell pepper (chopped)
• 1 large carrot (chopped)
• 1 ½ cup yellow split peas (soaked overnight in water, if possible)
• 1 large sweet potato (or 2 medium)
• 4 sprigs of thyme (stems removed)
• ¼ cup coriander/cilantro (chopped (10g))
• ¼ cup parsley (chopped (10g))
• 3 cups vegetable stock
• 2 cups coconut milk
• 1 tsp black pepper
• 1 tsp pink salt

Method

1. Switch on your instant pot and select "saute" and wait for the unit to display "hot" then add the olive oil.
2. Proceed to add/saute the onions and garlic until soft and translucent.
3. Add the red bell peppers and carrots and stir.Press "cancel" then continue to add the split peas, sweet potato, thyme, coriander (cilantro), parsley.
4. Pour in the vegetable stock and coconut milk.
5. Place the lid on and flick the knob to "sealing".
6. Set to pressure cooker on high and adjust the +/- to 20 minutes (the unit will take several minutes to come to pressure).
7. Once the cooking time is over allow the pressure to naturally release.
8. This will take 10-15 minutes then release the excess pressure by flicking the knob to "venting".
9. Remove the lid puree the soup using a blender or immersion stick blender.
10. Add the black pepper and pink salt.