I avoided legumes for a long time while working on reducing systemic inflammation. Thankfully now I am discovering I can tolerate some of them if they are pressure cooked. Boom. I wasn’t looking to recreate split pea soup, but I was whipping up a batch of my creamy veggie soup and it just happened to taste an awful lot like split pea. Had to write it down right after prepping so I can recreate it in the future. It is definitely a recipe I will make again! It is full of a variety of veggies, creamy but chunky, plant diverse, prebiotic rich and filling. I am sure you could eliminate the lima beans if you are staying legume free, but I wanted to start including small quantities of them a bit more in to my template to increase plant diversity. Who knows, I may even try split pea soon!
1 bag of frozen cauliflower
2 leeks, whites and greens coarsely chopped
1-2 scallions coarsely chopped
Handful of fresh chives
6 frozen artichoke hearts
Handful of frozen lima beans, probably about 1/4 cup (optional)
1 small or 1/2 large turnip coarsely chopped
1 small carrot coarsely chopped
1 cup celery coarsely chopped
1 thumb sized piece of ginger peeled
2 cups of water
Put it all in the instant pot. Pressure cook for 20 minutes.
Let cool enough to handle.
Use an immersion blender to process down to a slightly chunky purée, drizzling in a few tablespoons of olive oil during processing to give it a creamier texture.
Season with good quality sea salt, I always use Redmond Real Salt.