Ingredients:
1 Tbsp (15mL) extra virgin olive or flax oil (optional)
1 Tbsp (9g) finely minced garlic
2 cups (360g) coarsely chopped onions
1 tsp (2g) each dried basil, oregano and rosemary leaves
1 tsp (2g) whole fennel seeds
1 large bay leaf
2 large carrots, halved lengthwise and cut into 1/4-inch (0.5cm) slices
2 large celery ribs, diced
6 cups (1.4L) boiling water
2 cups (395g) dried green split peas, picked over and rinsed
1/4 cup (10g) minced fresh parsley
Bragg Amino Acid or sea salt to taste
Directions:
-Heat oil in a six-quart (5.7L) pressure cooker.
- Add garlic and saute over medium-high heat, stirring constantly, until brown.
-Add onions and continue to cook, stirring frequently, for 1 minute. Stir in herbs.
-Add carrots, celery, boiling water (stand back to avoid sputtering oil) and split peas. Lock pressure cooker lid in place.
-Bring to high pressure over high heat. Lower heat just enough to maintain high pressure and cook 7 minutes.
For a hearty texture, quick-release the pressure by setting the pot under cold, running water. For a smoother texture, allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow any excess steam to escape.
-Remove the bay leaf. Stir the soup well as you add the parsley and Braggs or sea salt to taste.
Yield: 4 servings
1 Tbsp (15mL) extra virgin olive or flax oil (optional)
1 Tbsp (9g) finely minced garlic
2 cups (360g) coarsely chopped onions
1 tsp (2g) each dried basil, oregano and rosemary leaves
1 tsp (2g) whole fennel seeds
1 large bay leaf
2 large carrots, halved lengthwise and cut into 1/4-inch (0.5cm) slices
2 large celery ribs, diced
6 cups (1.4L) boiling water
2 cups (395g) dried green split peas, picked over and rinsed
1/4 cup (10g) minced fresh parsley
Bragg Amino Acid or sea salt to taste
Directions:
-Heat oil in a six-quart (5.7L) pressure cooker.
- Add garlic and saute over medium-high heat, stirring constantly, until brown.
-Add onions and continue to cook, stirring frequently, for 1 minute. Stir in herbs.
-Add carrots, celery, boiling water (stand back to avoid sputtering oil) and split peas. Lock pressure cooker lid in place.
-Bring to high pressure over high heat. Lower heat just enough to maintain high pressure and cook 7 minutes.
For a hearty texture, quick-release the pressure by setting the pot under cold, running water. For a smoother texture, allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow any excess steam to escape.
-Remove the bay leaf. Stir the soup well as you add the parsley and Braggs or sea salt to taste.
Yield: 4 servings