I added a bouquet garni to this soup. A bouquet garni is a few herbs wrapped in cheesecloth or a musin bag to keep the herbs separated from the soup. You can also use a nut milk bag. This allows you to infuse the soup with all those good flavors and scents without the leftover plant material (stems, leaves). For this soup I used fresh parsley, fresh thyme, and a bay leaf.You can make this soup in a large saucepan on a stove top as well. In step 4, bring the soup to a gentle boil, cover and simmer for 1 hour and 30 minutes.Some folks like to add a ham bone to the soup for salt and flavor. Totally up to you. If you do add a ham bone, take out at least 1 teaspoon of the salt in this recipe.No need to soak the peas overnight if you're not following SCD.
Servings: 6servings
Calories: 206kcal
Ingredients
1 1/2cupssplit green peassoaked overnight if following SCD
2garlic clovespeeled and minced
1tablespoonolive oil
1 1/2teaspoonssalt
1onionpeeled and diced
2carrotspeeled and diced
2celery stalksdiced
5cupswateror vegetable broth
1/2teaspoonsmoked paprika
1bouquet garni made up of a few thyme sprigs, parsley sprigs, and a bay leafsee recipe notes
Set the Instant Pot to sauté and add the olive oil and onions. Cook the onions for about 5 minutes, stirring occasionally.
Add the garlic and sauté for a minute or so.
Add the carrots, celery, and 1/4 teaspoon of the salt, sauté for a few more minutes.
Turn the Instant Pot to the soup setting and add the water, smoked paprika, the rest of the salt (1 1/4 teaspoon) stir to blend all the ingredients, and cook the soup for 1 hour 20 minutes.
Let the pressure out of the Instant Pot and let the soup cool for a few minutes before serving.
Remove the bouquest garni, squeeze any soup out of it back into the pot, and discard it.