Instant Pot Split Pea Soup with Harissa
Ingredients
The soup
-
1–2
tablespoons
olive oil
-
1
medium
red onion, diced
-
4–6
cloves
garlic, rough chopped
-
1
medium
red or yellow bell pepper, diced
-
1
heaping cup
celery, diced
-
1
heaping cup
carrots or parsnips, diced ½ inch thick
-
1
14.5 ounce can
diced tomatoes
-
2
cups
split peas
-
4
cups
veggie or chicken broth
-
2
cups
water
-
1 ½
teaspoons
kosher salt
-
1
teaspoon
cumin
-
1
teaspoon
coriander
-
1
teaspoon
dried Italian herbs or Herbs de Provence
-
1
teaspoon
smoked paprika
-
½
teaspoon
aleppo chili flakes
Garnish
-
to taste
olive oil
-
to taste
Harissa
-
to taste
plain yogurt or sour cream
-
to taste
fresh Italian parsley
Instructions
- Sauté the onion and garlic in olive oil using the sauté function of the Instant Pot.
- Chop the remaining vegetables while the onion and garlic are cooking.
- Add all the remaining ingredients to the pot and stir well.
- Cover the pot and pressure cook on high for 15 minutes.
- Allow the pressure to release naturally for 15 minutes.
- Stir the soup again; it will thicken as it cools.
- Serve with a teaspoon or two of Harissa Paste, a drizzle of olive oil, or a dollop of yogurt, and garnish with parsley.
Nutrition Facts (estimated)
Servings
8
Calories
361
Total fat
10.3g
Total carbohydrates
53g
Total protein
17.5g
Sodium
241.7mg
Cholesterol
0mg
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