Vegan Split Pea Soup Instant Pot Recipe
Cozy Up with a Bowl of Vegan Split Pea Soup!
Looking for a hearty, comforting, and incredibly flavorful soup? Our Vegan Split Pea Soup is the answer! This classic soup is naturally vegan, packed with protein and fiber, and surprisingly easy to make. It’s the perfect meal for a chilly evening, a satisfying lunch, or a comforting dinner. Forget those bland, watery split pea soups – this recipe delivers a depth of flavor that will have everyone asking for seconds!
We’ve taken the traditional split pea soup and given it a vegan makeover without sacrificing any of the richness or comfort. The secret? A touch of soy sauce and, optionally, a dash of liquid smoke for that delicious smoky flavor. It’s a simple addition that elevates this soup to a whole new level.
Why You’ll Love This Vegan Split Pea Soup:
- Hearty & Filling: Split peas are packed with protein and fiber, keeping you satisfied for hours.
- Flavorful: The combination of vegetables, bay leaf, and a hint of soy sauce creates a complex and delicious flavor profile.
- Easy to Make: This soup comes together in under an hour, making it perfect for busy weeknights.
- Vegan & Healthy: A naturally vegan and nutritious meal that’s good for you and the planet.
- Budget-Friendly: Split peas are an inexpensive pantry staple.
Tips for the Best Vegan Split Pea Soup:
- Don’t Soak the Peas: Unlike some other legumes, split peas don’t require pre-soaking. This saves you time and effort!
- Adjust the Consistency: If you prefer a thicker soup, use less vegetable broth. For a thinner soup, add more.
- Spice it Up: Feel free to add a pinch of red pepper flakes or a dash of hot sauce for a little extra heat.
- Fresh Herbs: Garnish with fresh parsley or thyme for a burst of flavor and color.
Frequently Asked Questions:
Q: Can I use different types of split peas?
A: Yes, you can! Green split peas are the most common, but you can also use yellow split peas. The color will be different, but the flavor will be similar.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Sauté the carrots and onion as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully! Let it cool completely, then transfer it to airtight containers and freeze for up to 3 months.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. However, always double-check the ingredients of your vegetable broth and soy sauce to ensure they are gluten-free.
Q: What can I serve with this soup?
A: This soup pairs well with a crusty bread for dipping, a side salad, or a vegan grilled cheese sandwich.
Vegan Split Pea Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup carrots, chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup dried split peas
- 6 cups vegetable broth
- 1 teaspoon bay leaf
- 1 tablespoon soy sauce
- 1/4 teaspoon cayenne pepper optional
- 1 tablespoon liquid smoke optional
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add carrots and onion and cook until softened, about 5-7 minutes. Add garlic and cook for another minute.
- Add split peas, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the split peas are tender.
- Remove the bay leaf. Using an immersion blender or a regular blender (in batches), blend the soup until smooth or leave some texture, if desired.
- Stir in soy sauce, cayenne pepper (if using), and liquid smoke (if using). Taste and adjust seasonings as needed.
- Serve hot.
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