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Split Green Pea Soup with Croutons: Instant Pot and Vegan

by Marianne Navada
by Marianne Navada
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Make this Instant Pot split green pea soup, for a quick and easy feel-good meal. I tend to make a big batch when it comes to soups, since it’s convenient to freeze. Souper Cubes make it easy to store and reheat. If you don’t have an Instant Pot or a pressure cooker, stove top works as well. But the beauty of a pressure cooker is that once you seal it, you can go on with your day!

Split green pea soup goes well with a crunchy topping such as croutons or chips. I added a simple homemade croutons recipe below. 

Why Split Pea?

A serving of cooked split pea contains 8 grams of protein and dietary fiber. They are a good source of magnesium, potassium, and iron.

USDA
Split green pea soup

Split Green Pea Soup: Plant Based and Instant Pot

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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

Soup:

2 cups dried split green peas
2 tbs. coconut oil
1 bay leaf
1 cup shallots (sub 1 yellow onion)
1 garlic head
3 celery stalks
3 carrots
2 potatoes
1 tsp. mango powder
1 tsp. turmeric powder
1 tsp. thyme
6 cups water
2 tsp. salt

Optional

1 tsp. vegetable bouillon or vegan chicken bouillon

Homemade Croutons:

store-bought bread
olive oil
garlic powder

Optional
vegan butter

Instructions

  1. Wash lentils thoroughly and let them soak in water while preparing the rest of the ingredients.Turn on Instant Pot to sauté. When hot, add bay leaf. Wait for a few seconds and add shallots. I like to add a dash of salt here for faster cooking. Add garlic cook for a minute. See notes for stovetop version.
  2. Add celery, carrots, and potatoes. Stir until well mixed with the rest of the ingredients.
  3. Add the spices and herb (mango and turmeric powder, and thyme). Stir until spices evenly distributed.
  4. Drain lentils and add water and salt. If using, add the bouillon as well.
  5. Turn off sautê mode and turn to pressure cook mode for 6 minutes. Let pressure release naturally. This takes about 15 to 20 minutes. Stir and serve.

Croutons:

  1. Turn on oven to 400°F (200°C).
  2. Take store-bought bread and slice to squares.
  3. Put sliced bread in a lined baking sheet. Drizzle with oil and add garlic powder.
  4. Bake for 10 minutes.</li>
  5. If adding butter, melt butter and mix with croutons.

Stovetop:  If using a stovetop, follow instructions until turning on pressure cooker. Make sure that the veggies are close to being cooked before adding lentils. Cook until lentils are tender in a covered pot, medium heat, for about 30 minutes or until lentils and veggies are fully cooked. You might need to add an extra cup of water at the 25 minute mark if soup is getting too thick.

Notes

Heating Instructions Whether I'm using a microwave or stovetop to heat up soup, I add a bit of water. In the recipe, for the optional bouillon, I use Better than Bouillon.

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