3 TBSP olive oil or ghee
1 onion diced
3 garlic cloves, minced
4 ribs celery, chopped
3 carrots, chopped
3 cups cauliflower, coarsely chopped
1 lb./2 cups dry split peas sorted through and rinsed
6 cups veggie stock, or chicken stock
2 bay leaves
¼ tsp marjoram
½ TBSP smoked paprika
1 tsp sea salt and black pepper to taste
optional: 1 can coconut milk (for added richness)
optional: 1 ham bone or hock or thick cut and cubed cooked ham, or smoked turkey leg
Top with chopped fresh parsley and squeeze of fresh lemon
Turn pressure cooker to the “sauté” setting. Heat oil/melt ghee and sauté onion, celery, carrots, and garlic seasoned with salt and pepper, until onions are translucent, about 3-4 minutes
Add the cauliflower, split peas, soup stock (6 cups), 2 bay leaves, seasonings (and ham bone or hock or cubed cooked ham, or smoked turkey leg if desired)
Seal lid and set to manual, high pressure for 15 minutes.*
When the cooking is done, allow the pressure to naturally release for 10-15 minutes.
If you used a ham or turkey bone, remove the meat that’s still attached and add back into the soup.
If want a richer soup, add a can of coconut milk, stirring in to combine before serving.
*If using a crockpot, omit the ghee and add all ingredients and cook on Low for 8 hours or High for 4 hours. If cooking on the stove, follow the same directions, bring to a boil, then cook on low for an hour until split peas are at desired tenderness.
Taste and adjust seasonings if necessary. Garnish each bowl with chopped parsley and squeeze of lemon juice. Keeps a week in the refrigerator or in the freezer in an airtight container for up to 6 months.
I command you: be strong and steadfast! Do not fear nor be dismayed, for the LORD, your God, is with you wherever you go. Joshua 1:9
Cook Remodeling services the following East Phoenix Valley Cities;
Scottsdale, Arcadia, Ahwatukee, Chandler, Sun Lakes, Tempe, Mesa, Gilbert, Queen Creek, Florence, Paradise Valley, Cave Creek, Fountain Hills, and Rio Verde