Instant Pot Curried Split Pea Soup (Slow Cooker/Stovetop options)

Hearty, tasty, and literally so very easy-peasy to throw together, this cozy curried split pea soup is a humble powerhouse.

Tis the season—for everything! Joyful gatherings! Festive touches that dazzle and delight! It’s the holiday season, after all, which means Soup Season, too. Comforting soups and stews bring just the nourishment we need to bolster our bodies and nurture our souls to take on all the bustle and merriment without draining our spirits. You really can’t go wrong when it comes to a steamy bowl of soup, but for optimal satisfaction, let yourself make the most of time-saving opportunities. Enter the abundant generosity of the Instant Pot.

This filling, nutrient rich soup was a stalwart staple when I was a new mom and well into toddler time. In the earliest days, I took every shortcut I could, dumping all ingredients into the slow cooker while wearing my napping bundle on my back. I didn’t even bother to sauté anything first; it was simply toss in and turn on. Today, I’ve switched to using the Instant Pot, and I do sauté a little bit first, but it’s an abridged version of culinary guidelines. And you know what? It always works out great! Then and now, no matter what level of meticulousness I have to offer in terms of preparation. A little curry, cumin, and paprika lend added cozy notes to this soothing, satisfying blend while also balancing out the natural sweetness from the pea, carrot, and sweet potato combo.

What’s in this split pea soup?

Every spoonful of this simple soup is packed with goodness:

Naturally low in fat split peas are an excellent source of plant-based protein and dietary fiber, a power combo known to aid digestion, promotes satiety, and much more. They are also rich in nutrients like folate, thiamin, iron, and potassium

Carrots and sweet potato offer texture, flavor, and a boost of Vitamin A (in the form of beta-carotene), essential for vision and immune function, alongside complex carbohydrates for sustained energy.

Celery contributes valuable Vitamin K, while garlic and onion are rich in sulfur compounds and antioxidants that support heart health and reduce inflammation.

Finally, the aromatic spices like curry powder and cumin are not only key for flavor but also bring their own benefits, with curry powder often containing turmeric (a potent anti-inflammatory) and cumin being traditionally used to aid digestion.

I first posted this recipe years ago, but quickly took it down because the photo I posted offended even my then nearly nonexistent photographic sensibilities. Split peas are rather modest legumes, and the thick solid glop you’ll get as refrigreated leftovers won’t have the best aesthetics. What this pea soup lacks in image, though, it more than makes up for in goodness, and that solid block of leftover “soup” can easily be thinned out with a little hot water and warming. Dress up with a swirl of coconut milk and/or a sprinkling of fresh herbs, if desired, and discover the true warmth of this winsome comfort that stretches for days.

Yield: 8

Author: Wendy McMillan

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Instant Pot Curried Split Pea Soup

Hearty, tasty, and oh so easy to throw together, this cozy soup is a humble powerhouse.

Ingredients

• 2 Cups yellow or green split peas
• 8 Cups vegetable broth (or split as desired between broth and water)
• 1 large sweet potato, peeled and chopped
• 3 carrots, chopped
• 3 cloves garlic, minced
• 1 medium yellow onion, diced
• 2 celery sticks, chopped
• 2 Teaspoons curry powder
• 1 Teaspoon ground cumin
• 1/2 Teaspoon smoked paprika
• 2 links plant-based sausage such as Field Roast, optional
• Sea salt and black pepper to taste
• Optional to serve: light coconut milk, for swirling on top, fresh herbs for garnish

Instructions

1. Set your Instant Pot to the Sauté function. Pour enough water in the bowl to coat the bottom and heat.
2. When prompted, add the onion, garlic, sweet potato, carrots, and celery and sauté 2-3 minutes.
3. Add the curry, cumin, paprika, and a light sprinkle of sea salt and pepper; stir to combine. Cancel the Sauté mode.
4. Add the split peas and broth (or broth/water mix). Set to manual high pressure for 15 minutes with Natural Steam Release.
5. While the soup is cooking, prepare the plant sausage links, if using: slice into rounds and gently pan-fry with a light coating of cooking spray until beginning to brown.
6. When it's safe to open the Instant Pot, stir in the cooked sausage rounds. Enjoy immediately, garnished as desired, or keep warm in the Instant Pot until ready to serve.

Notes

To prepare in the slow cooker, add all ingredients to the crockpot (saute the vegetable and spice blend as above first if desired). Cook on low for 5+ hours, or until peas are tender. Thin as desired with water if needed.

To prepare on the stovetop: Saute the vegetables and spices as above in a large pot. Add the broth and bring to a boil. Reduce the heat to medium low, cover the pot, and simmer, 50 minutes to one hour, stirring occasionally.

Nutrition Facts

Calories

236

Fat

1 g

Sat. Fat

0 g

Carbs

46 g

Fiber

15 g

Net carbs

31 g

Sugar

9 g

Protein

13 g

Sodium

1013 mg

Cholesterol

0 mg