Split Pea Soup with Caramelized Onions |Vegan
Split peas are a staple in Greek cuisine. Whether in soups or salads they make a great meal or side dish that is high in fiber and protein. They are easy to cook and pair well with pretty much any dish.
One of my favorite ways to cook split peas is in a soup with other vegetables and spices and then topped of with caramelized onions. This soup is so thick and creamy and the slight sweetened from the caramelized onions compliments the earthiness of the beans so well. I love this meal because it’s pretty quick to prepare, it’s delicious and you can even enjoy this cold the next day.
All you will need for this is split peas, some veggies and of course an Instant Pot. This soup will yield about 3 or 4 servings and can be refrigerated and consumed within 3 or 4 days. Feel free to prepare more caramelized onions if you like them and more water if you like your soup less thick. I am sure you will love this soup!
for the soup:
- 1 1/2 cups green split peas, soaked for at least 3 hours
- half an onion, diced
- 2 carrots, diced
- 2 stalks celery, sliced
- 1 small potato, peeled and diced
- 2 cloves garlic, minced
- 1 vegetable stock cube
- 1 Tbsp olive oil
- 4 cups water, filtered
- 2 bay leaves
- 1/2 tsp garlic salt
- 1/2 tsp turmeric powder
- 1/4 tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp ginger powder
- 1/2 tsp Italian seasoning
- 1/2 tsp cumin
- 1/4 tsp all spice
for the caramelized onions:
- 1/2 white onion, thinly sliced
- 1 tbsp extra virgin olive oil
- 1/4 tsp molasses
- 1/4 cup water
- Select the Saute mode setting on your Instant pot and add olive oil and onions. Stir for a few minutes or until the onions are translucent (about 3 minutes).
- Add your vegetables, garlic and half cup of water. Mix in your spices (except for the bay leaves) and vegetable stock.
- Let your vegetables sautée for about 5 minutes until all flavors and aromas are released and the vegetable stock is dissolved.
- Drain your fava beans and add them in the Instant Pot. Add the rest of the water and bay leaves and let everything come to a simmer.
- Lock the lid, and make sure that the valve is in the Sealing position. Select the pressure cook mode on normal and set on 15 minutes. (Make sure the Keep Warm button is off).
- While your soup is cooking, you can prepare the caramelized onions by heating up the olive oil in a wide pan on medium high heat and adding your sliced onions. Stir around for a few minutes until they start to soften. Add water and continue stirring until the onions get brown. Add molasses and more water and continue stirring until the onions are soft and dark brown. The whole process will take about 15 minutes and you need to constantly stir so the onions don’t get stuck on the pan.
- When cooking time is complete , allow a Full Natural Pressure Release. When the Valve has dropped, open the lid, stir and let stand for 20 minutes (The longer you let it stand the thicker it will get).
- Remove the bay leaves and serve with the caramelized onions and some olive oil (optional).