Something to know about me: 1) I love yellow split peas (and green split peas – I don’t discriminate), 2) I love anything with turmeric (it does wonders for the body and reducing inflammation) and 3) I love my Instant Pot (um, duh?!). So this soup was sort of a no brainer and you know what? It totally worked! Enjoy and let me know what you think!
TURMERIC SOUP
- 1.5 cups yellow split peas
- 1 onion, chopped
- 2 tsp garlic powder
- 1 tsp ground turmeric
- 1 carton of low sodium veggie broth (about 4 cups)
- Kale or spinach (I used handfuls of both as that’s what I had on hand)
- Green onions (optional but gives it a great flavor)
- Red pepper flakes, to taste/optional
- Black pepper, to taste
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*You get about 4-5 servings out of this. You could always have this over a baked potato or grain to create more bulk and stretch this meal to feed more people.
Chop your onions (try not to cry), toss them into your pressure cooker. Add the split peas, the garlic powder and turmeric. Add the whole carton of the low sodium veggie broth and stir.
Cook on manual for 10 minutes with the pressure valve set to sealing. Let pressure come down naturally.
When the pressure button drops, remove the lid (be careful of the steam), and add your kale and spinach and stir. Put the lid back on for one more minute to let the green cook down. NOTE: the peas cook down really well, they almost dissolve but if you want a pureed extra smooth soup, use an immersion blender before adding the greens. I prefer a soup with a little more chunk to it, so I did not puree before serving.
Serve with sliced green onions, red pepper flakes and crushed black pepper on top. I roasted some delicata squash in the oven to have on the side but really, the soup was enough for me.
Voila, dinner is served.
Happy Trails!
~Trailmomma
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