JL Fields

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Ingredients (serves 4)

• 1 teaspoon extra virgin olive oil
• 1 cup diced onion
• 3 cloves garlic, minced
• 2 cups diced rainbow carrots
• 1 cup diced apple
• 2 cups beef-style vegan broth
• 2 cups water
• 1 bay leaf
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground thyme
• 1/2 teaspoon fennel seed, crumbled
• 1 cup split peas
• 1 teaspoon lime juice
• 1/2 teaspoon sea salt (optional, to taste)
• 1/4 teaspoon ground black pepper (optional, to taste)

Instructions

In an uncovered pressure cooker heat the oil on medium-high. Add the onion and garlic and sauté for 2 to 3 minutes; add the carrots and continue sauteing until the onion is soft.

Add the apple, broth, water, bay leaf, coriander, thyme, fennel seed and split peas. Stir to combine.

Cover and bring to pressure. Cook at high pressure for 6 minutes. Allow for a natural release.

Remove the bay leaf and stir in the lime juice.

Use an immersion blender to quickly puree the soup (don’t over blend; you want  to keep bits of apple and carrot chunks intact).

Taste before adding salt and pepper.