Vegan Yellow Pea Soup - Instant Pot and Stovetop
A velvety smooth mix, appealing to every type of eater. The peas melt as they cook . Their earthy taste balances nicely with the naturally sweet carrots and parsnips. Use the same broth the peas were soaked in for more flavour and then adjust the seasonings to suit your own tastes. Dress it up with parsley, rosemary or other herb for variety. This soup is a belly warmer!
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make you recipes different and better each time
Serves 6
Time: 1 hour Instant Pot, 2-3 hours Stovetop
Ingredients
1 1/2 cups whole or split yellow peas
2 tablespoons olive or canola oil
2 chopped leeks or yellow onions, chopped
2 cloves garlic, minced
3 carrots, sliced
2 parsnips, sliced
2 celery stalks, chopped
6 cups water, vegetable broth (use the soaking water), as desired
1 tablespoon fresh thyme, minced
2 tablespoons dried oregano or several fresh leaves, chopped
1/2 tablespoon salt
1 teaspoon black pepper
Method for the Instant Pot
Combine the peas and 5 cups water. Set to Pressure Cooker for 4 minutes. Let stand for 10 minutes before releasing the steam. If desired, keep the broth created for the soup. Remove the peas and water from the pot and clean the pot.
Turn the Instant Pot to Saute. Heat the oil and saute the chopped onions until soft.
Add the garlic and saute for 1 minute.
Add the celery, carrots and parsnips and saute until softened and some edges are browned.
Add the thyme, oregano, salt and pepper and the water or broth. Add the peas and stir.
Close the Instant Pot and cook on Pressure Cooker for 14 minutes. Let sit for 10 minutes at least before releasing remaining steam.
Using an immersion blender, blend until the soup is thickened and smooth, according to your taste. Adjust seasonings to your taste as well.
Method for the Stovetop
Soak the yellow peas in 5 cups water for 2-3 hours. If desired, keep the broth for the soup.
Heat the oil and saute the chopped onions until soft.
Add the garlic and saute for 1 minute.
Add the celery, carrots and parsnips and saute until softened and some edges are browned.
Add the thyme, oregano, salt and pepper and the broth or water. Add the peas and stir.
Cover, bring to a boil and then reduce to simmer for 2 hours, stirring regularly until peas are soft.
Using an immersion blender, blend until the soup is thickened and smooth, according to your preference. Adjust the seasonings to your taste as well.
A velvety smooth mix, appealing to every type of eater. The peas melt as they cook . Their earthy taste balances nicely with the naturally sweet carrots and parsnips. Use the same broth the peas were soaked in for more flavour and then adjust the seasonings to suit your own tastes. Dress it up with parsley, rosemary or other herb for variety. This soup is a belly warmer!
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make you recipes different and better each time
Serves 6
Time: 1 hour Instant Pot, 2-3 hours Stovetop
Ingredients
1 1/2 cups whole or split yellow peas
2 tablespoons olive or canola oil
2 chopped leeks or yellow onions, chopped
2 cloves garlic, minced
3 carrots, sliced
2 parsnips, sliced
2 celery stalks, chopped
6 cups water, vegetable broth (use the soaking water), as desired
1 tablespoon fresh thyme, minced
2 tablespoons dried oregano or several fresh leaves, chopped
1/2 tablespoon salt
1 teaspoon black pepper
Method for the Instant Pot
Combine the peas and 5 cups water. Set to Pressure Cooker for 4 minutes. Let stand for 10 minutes before releasing the steam. If desired, keep the broth created for the soup. Remove the peas and water from the pot and clean the pot.
Turn the Instant Pot to Saute. Heat the oil and saute the chopped onions until soft.
Add the garlic and saute for 1 minute.
Add the celery, carrots and parsnips and saute until softened and some edges are browned.
Add the thyme, oregano, salt and pepper and the water or broth. Add the peas and stir.
Close the Instant Pot and cook on Pressure Cooker for 14 minutes. Let sit for 10 minutes at least before releasing remaining steam.
Using an immersion blender, blend until the soup is thickened and smooth, according to your taste. Adjust seasonings to your taste as well.
Method for the Stovetop
Soak the yellow peas in 5 cups water for 2-3 hours. If desired, keep the broth for the soup.
Heat the oil and saute the chopped onions until soft.
Add the garlic and saute for 1 minute.
Add the celery, carrots and parsnips and saute until softened and some edges are browned.
Add the thyme, oregano, salt and pepper and the broth or water. Add the peas and stir.
Cover, bring to a boil and then reduce to simmer for 2 hours, stirring regularly until peas are soft.
Using an immersion blender, blend until the soup is thickened and smooth, according to your preference. Adjust the seasonings to your taste as well.