This is my mom’s creamy California blend vegetable and potato soup. It is so cozy and comforting and pairs perfectly with her whole wheat bread for dipping. Watch the video to see how easy it is to make in the Instant Pot or find the recipe with different cooking methods below.
California Blend Soup – Whole Food Plant-Based
4-6
servings5
minutes40
minutesIngredients
32 ounce bag frozen hashbrown potatoes (or 6-7 yukon gold potatoes, peeled and chopped)
10 ounce bag frozen diced onion (or 1 large onion chopped)
12 ounce bag frozen California Blend vegetables
1½ cup yellow split peas, sorted and rinsed
1 teaspoon granulated garlic (or a few cloves minced)
¼ teaspoon turmeric
¼ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon salt substitute such as Stardust from Well Your World (or salt to taste)
3 tablespoons nutritional yeast
7 cups water
Directions
- Add all ingredients to a 6-quart or larger Instant Pot.
- Secure the lid, and set to the sealing position. Set to cook at high pressure for 16 minutes.
- Allow a natural release and then blend the soup using an immersion blender.
- Serve with your favorite whole grains or a slice of crusty whole wheat bread.
Notes
- In a Crock Pot: Cook on low for 8-10 hours or until the split peas are soft. Or if you want to cook on low for about 5 hours, you will probably need to soak the split peas overnight before cooking. You may need to add more liquid if it starts to dry out too much.
- On the stovetop: Simmer covered for 45-60 minutes or until the split peas are soft. The longer you cook it the tastier it will be! You may need to add more liquid if it starts to dry out too much.
