This is my gourmet, vegan take on the pea soup I remember when Granny was in the kitchen. I left out the ham hock (and adjusted the spices) to keep this recipe plant forward.
Creamy Split Pea Soup with Croutons (Instant Pot)
- Instant Pot or Soup Pot (see notes)
- 1 TBSP avocado oil
- 1 large carrot (diced small)
- 1 medium yellow onion (diced)
- 6 crimini mushrooms (sliced)
- 6 cloves garlic (minced)
- 4 cups water (divided)
- 4 cups Chef Leander's Vegetable Stock (sub vegetable stock)
- 3 yukon gold potatoes (diced small, ~ 1½ pounds)
- 1 cup split peas (dried)
- 1 TBSP miso paste
- 2 tsp Italian seasoning
- 1 tsp fennel (dried)
- ½ tsp pepper
- ½ cup coconut cream (look for coconut cream, not the solid coconut fat in a can of coconut milk)
- ⅓ cup Italian parsley, chopped (divided for soup and garnish)
- ¼ cup soy sauce (to taste (substitute tamari for gluten-free))
- 1 loaf bread (cubed, I prefer fresh or day-old sourdough)
- 4 TBSP vegan butter (melted)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp Italian seasoning
- fresh croutons (above)
- 2 TBSP chives (minced)
- Preheat Oven to 275°F (135°C) or make croutons a day ahead.
- Make the soup: Heat the Instant Pot using the Sauté button. When hot, add the oil, carrot, onion and mushrooms. Sauté for 10 min until ingredients are lightly browned.
- Add garlic and sauté an additional 1minute.
- Pour ½ cup of the water into the pan and use a wooden spatula or spoon to scrape up the brown bits on the bottom of the pan.
- Add the remaining soup ingredients.
- Cook the soup: Turn off the Sauté function. Close the Instant Pot. Seal the steam vent. Set the Soup function to 30 minutes and turn the Instant Pot on. Let it cook and release the steam naturally.
- Make the croutons: Put the spices and the butter in a small dish. Melt together in the microwave for 30-40 seconds. Cut the bread into 1½ inch (4cm) cubes. For croutons with more crunch, let the cubed bread sit out on the counter over night.
- Put the croutons in a large bowl. Pour the seasoned butter over the croutons while stirring the croutons. When the butter is added, give it a few tosses to help the butter distribute.
- Put the croutons in a single layer on a baking sheet with a sil pat liner or parchment paper. Bake 5 minutes. Stir. Bake another 5 minutes or until the croutons are lightly browned.
- Finish the soup: When the pressure is released, open the soup. If the soup is too thick, add water ¼ cup at a time to loosen the soup. If you would like your soup less "chunky" put some (or all) of your soup in a blender. Cover with a folded cloth to avoid being splashed with hot liquid. Blend 30 seconds and return to the soup pot. Add parsley, soy sauce, and coconut cream (see note).
- Garnish: Float a few croutons on the soup, sprinkle with minced chives. Serve additional croutons on the side.
- Any leftovers can be frozen in your Souper Cubes to use for another meal.
- You will want to stir more frequently so the peas and potatoes don't scorch on the bottom of the pan.
- You will likely need to add more water if the peas and potatoes get to thick.
- Adjust the cooking time to get your preferred soup texture.
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