Vegan Instan Pot: Split Pea Soup with Old Bay Croutons Recipe

Vegan Instan Pot: Split Pea Soup with Old Bay Croutons Recipe - Split pea soup is the perfect recipe to throw together in the Instant Pot in the morning—you can let the pressure release naturally and leave the pot on its default Keep Warm setting until it’s time to serve the soup for lunch or dinner. Crunchy, Old Bay–spiced croutons take this soup from basic to special with only a few minutes of extra prep.

Serves 8
Vegan Instan Pot: Split Pea Soup with Old Bay Croutons Recipe

Ingredients for Vegan Instan Pot: Split Pea Soup with Old Bay Croutons Recipe:

Soup
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper
  • 2⅓ cups (1 pound) green split peas
  • 4 cups low-sodium vegetable broth
  • 4 cups water
  • 1 bay leaf

Croutons
  • 4 slices crusty bread, cut into ½-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Old Bay seasoning
  • Smoked paprika for serving

Directions for Vegan Instan Pot: Split Pea Soup with Old Bay Croutons Recipe:

  1. To make the soup: Select the Sauté setting on the Instant Pot, add the oil, and heat for 1 minute. Add the onion, carrots, and celery and sauté for 5 minutes, until the onion softens. Add the Old Bay, smoked paprika, pepper, split peas, broth, water, and bay leaf. Stir to combine.
  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time for 20 minutes at high pressure. (The pot will take about 25 minutes to come up to pressure before the cooking program begins.)
  3. When the cooking program ends, let the pressure release naturally (this will take about 45 minutes). Open the pot, then remove and discard the bay leaf.
  4. When you’re ready to serve the soup, make the croutons: In a bowl, toss the cubed bread with the oil and Old Bay until the bread is evenly coated. Spread out the bread in an even layer on a foil-lined baking sheet, and toast in a toaster oven or under a broiler for about 3–5 minutes, until lightly browned.
  5. Ladle the soup into bowls and serve piping hot, with the croutons and smoked paprika sprinkled on top and a drizzle of oil.

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