Easy Yellow Split Peas Soup with Spinach
This Mediterranean yellow split peas soup with spinach is the perfect comfort food for cold days! Recipe is vegan, gluten free, not processed and plant based but you can add broth if you like or swap out certain ingredients because it's very versatile.
Servings 8 servings
Calories 275kcal
Equipment
- Pressure cooker (or Instant Pot)
Ingredients
- 14 ozs yellow split peas
- 1 medium yellow onion
- 3 soft plum tomatoes or 1 can diced tomatoes
- 3 celery stalks
- 2 big carrots
- 2 bay leaves
- 1 tsp dry thyme
- 0.5 tsp pepper
- 8 cups water (or broth)
- 6 tbsps olive oil
- 5 ozs chopped baby spinach
- salt to taste
- pinch of paprika
- 1 lemon (optional for garnish)
Instructions
- Chop onion, saute in instant pot with olive oil. Reduce amount of oil used if you are going to use broth instead of water.
- Add chopped celery and carrots and keep sauteing the vegetables together. Mix occasionally so vegetables don't stick to the bottom and cook evenly.
- Use a food processor to crush the tomatoes. Add them to instant pot too after about 5 minutes.
- Clean split peas, make sure there are no broken ones or impurities like small stones etc. Add split peas to instant pot.
- Add water, thyme, bay leaves, salt, pepper and paprika. Change instant pot setting to soup and close the lid carefully. Set on high for 30 minutes. Please allow for 5-7 minutes for instant pot to reach the correct temperature before the countdown from 30 minutes start.
- Once done, give it about 10 minutes to cool down, release steam valve carefully and lift the lid. Add chopped spinach and let it cook for about 5 minutes in warm setting. Spinach cooks fast.
- Serve as desired. My family likes it with toasted baguette or toasted bread and some lemon.
Video
Nutrition
Calories: 275kcal