By the Gracious Vegan
This comforting soup requires more spices than others, but it’s totally worth it. This tasty, substantial soup can serve as an entrée in its own right.
Freezes well. Instant Pot instructions at bottom.
Makes 7 servings
Create cashew milk for the soup by blending the cashews and water together on high for 30 seconds or longer, until the cashews are dissolved. (If you do not have a high speed blender, soak the cashews first for 2 hours, or pour boiling water over them and soak them for 20 minutes; drain.) Set aside.
1/4 cup raw cashews
1 cup water
Add the following ingredients to a Dutch oven or soup pot, bring to a boil, cook for about an hour, partly covered, until the split peas are very tender.
5 cups vegetable broth
1.5 cups dry yellow split peas
1 14.5-ounce can diced or petite-diced tomatoes
1 large onion, chopped
2 cloves garlic, minced
2 Tablespoons tomato paste
1 Tablespoon ground coriander
2 teaspoons fresh ginger, minced
1.5 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon garam masala
1/4 teaspoon hot red pepper flakes
Add the following and stir for a few minutes until the greens are wilted and the thickness of the soup is to your liking.
The cashew milk
2-3 handfuls of chopped kale or spinach
1/4 cup chopped fresh cilantro
1.25 teaspoons salt (or to taste)
1 teaspoon coconut extract
For the Instant Pot: Put the main list of ingredients in the Instant Pot.
Use 4.5 cups vegetable broth instead of 5 cups
Valve in the sealing position
“Manual” setting for 15 minutes
10-minute natural release
Add the greens, cashew milk, cilantro, salt, extract, and stir in the Instant Pot
Timing: hands-on time: 30 minutes; total time 80 minutes
Nutrition: whole-food, unprocessed; WFPBNO
Nutritional information per serving: 206 calories, 2g fat, 0g sat. fat, 33g carbs, 857mg sodium, 12mg fiber, 13g protein