It finally feels like Fall, which means it's soup weather (although for me, almost any weather is soup weather). If you are like me and love split pea soup, you'll want to make my vegan version of SkinnyTaste's Split Pea Soup in a pressure cooker! I added potatoes, because that's what my mom always does, took out the meat, and added a few extra spices.
Remember when slightly over two years ago I received a PowerPressureXL to play with in my kitchen? I've loved that pressure cooker and used it often, but a few months ago noticed that the non stick coating started to come off. Luckily, the company has rebranded itself into PowerQuickPot, updated its pressure cooker model and now has a stainless steel insert! I received the new model and tested it out by making the split pea soup.
Vegan Split Pea Soup In A Pressure Cooker Adapted From SkinnyTaste
Ingredients
2 teaspoons olive oil
2 carrots, peeled and diced
1 small onion, diced
2 celery ribs, peeled, diced
1 large Russet potato, peeled, cubed into 3/4" pieces
2 garlic cloves, chopped
2 teaspoons salt
2 teaspoons curry powder
2 teaspoons bourbon smoked paprika
1 pound dry green split peas, washed well
1 bay leaf
6 cups water
chopped parsley for garnish
Directions
1. Set the PowerQuickPot to a saute setting. Add olive oil, allow to heat slightly, then add carrots, onion, celery and potatoes. Saute for 5 minutes.
2. Add the rest of the ingredients, other than parsley, and mix to combine.
3. Set the PowerQuickPot to the bean setting. {Note, the bean setting was for 20 minutes. I used a quick release after 15 minutes.}
Adjust the seasoning and serve topped with parsley. Keep in mind the soup will thicken as it sits in the fridge.
This will be lunch today and tomorrow and the day after!
Thanks PowerQuickPot for my new pressure cooker! I'm giving the older version to a friend and sending her a link to a stainless steel insert.
Note: I received the PowerQuickPot as a gift. I'm not being paid for this post. All opinions are my own.
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