Creamy Potato & Green Split Pea Soup

Who loves a good hearty bowl of rich creamy soup on these cold winter days? This recipe from The Minimalist Baker is truly a treat and quite simple. Bonus, Organic Green Split Peas are on special this week (Feb 4-10) and all other non-perishable items can be found in store. Keep in mind when making this soup that we also have fresh baked bread from Petrolia Street Bakery every Thursday that would be a perfect pairing! It can be made in the instant pot or the stovetop.

Creamy Potato Green Split Pea Soup
Yields 4 – 1.5 cup servings

Ingredients
2 tsp avocado or olive oil (or sub 1/4 cup water)
1 cup chopped white or yellow onion (1 small onion yields ~ 1 cup)
4 large cloves garlic, minced (4 cloves yield ~4 tsp minced garlic)
1 ½ cups diced gold potatoes, peeled, 1/4-inch pieces (~2 small-medium potatoes)
1 cup green split peas
3 cups vegetable broth
1/2 cup water
1/2 tsp dried oregano
4 sprigs fresh thyme (whole)
3-4 tsp coconut aminos or tamari
1/2 tsp ground black pepper
1/3 cup full-fat coconut milk

Instructions:
INSTANT POT
Turn on the sauté function on your Instant Pot (to the default “Normal” — not high or low). Once hot, add oil (or water) and onion and sauté for 2-3 minutes, stirring frequently, until onion is translucent and fragrant. Add garlic and sauté until fragrant, being careful not to let it burn.
Turn off the sauté function by pressing “Cancel.” Then add potato, split peas, vegetable broth, water, oregano, thyme, coconut aminos, and black pepper and stir.
Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 15 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, let the steam release naturally (~15 minutes), or carefully press the quick release if in a hurry. Turn the Instant Pot off by pressing “Cancel.”
Carefully open the lid, remove the thyme stems, add coconut milk, and lightly purée soup with an immersion blender. We prefer leaving some small chunks of potato intact. If you don’t have an immersion blender and don’t mind a more textured soup, turn on the sauté function and stir frequently for ~3-5 minutes to cook potatoes longer, pressing them against the sides of the pot to smoosh them. Taste test and adjust as needed, adding coconut aminos or salt for overall flavor and coconut milk for creaminess.
Best when fresh. Optionally, garnish with freshly chopped parsley, a drizzle of olive oil, and homemade croutons (see notes section for instructions) or sliced bread. Store cooled leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water as needed to prevent sticking.

STOVETOP
Heat a large pot or Dutch oven over medium heat. Once hot, add oil (or water) and onion and sauté for 2-3 minutes, stirring frequently, until onion is translucent and fragrant. Add garlic and sauté until fragrant, being careful not to let it burn.
Add potato, split peas, vegetable broth, water, oregano, thyme, coconut aminos, and black pepper and stir. Bring to a gentle boil, then reduce heat, cover, and simmer for 30-45 minutes or until split peas are tender.
Remove the thyme stems, add coconut milk, and lightly purée soup with an immersion blender. We prefer leaving some small chunks of potato intact for texture. Taste test and adjust as needed, adding coconut aminos or salt for overall flavor and coconut milk for creaminess.
Best when fresh. Optionally, garnish with freshly chopped parsley, a drizzle of olive oil, and homemade croutons (see notes section for instructions) or sliced bread. Store cooled leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water as needed to prevent sticking.

1 comment

  • Split pea soup looks delicious. Will try it soon.

    Bets Gray

Leave a comment

Name .
.
Message .

Please note, comments must be approved before they are published