Ingredients

1 pound Dry Split Peas ~2 cups 8 cups Hot Water 1 Rapunzel Vegetable Bouillon Cube with herbs 1 Onion chopped 3 Stalks Celery diced 1 tsp Extra Virgin Olive oil 1/2 tsp Granulated Garlic 1/4 tsp Black Pepper Salt to taste 1 Bay Leaf 2 carrots peeled and coarsely shredded 1 or 2 tbsp Fresh Lemon juice optional

Instructions

1. Rinse the split peas in a strainer under cold running water. Transfer well-rinsed split peas to your Instant Pot, adding all the other ingredients except for the carrots and lemon juice.
2. Give it a gentle stir to ensure the bouillon cube is evenly distributed and dissolved in the hot water. You can substitute the water and bouillon with vegetable broth if you prefer.
3. Adding Olive oil to soup serves a dual purpose. Not only does it enhance the flavor, but it also prevents excessive frothing and potential clogging within the pressure cooker.
4. Once everything is in the Instant Pot, secure the lid tightly and ensure the top vent is closed. Press the ‘manual’ button and set the timer for 12 minutes.”
5. After cooking, allow the pressure to release naturally before carefully removing the lid, making sure the steam is directed away from you.
6. Next, add the shredded carrots to the soup immediately and stir well until the soup is smooth. Don’t be alarmed if it seems a bit thin – this soup thickens as it cools.
7. To enhance the flavor, adjust the seasonings as needed, adding salt to taste and a bit more black pepper if desired.
8. For an extra touch of brightness, consider stirring in a tablespoon or two of freshly squeezed lemon juice.
9. Pair your soup with a slice of toasted whole-grain bread, sourdough, pita, or naan for a delicious dipping experience.