This creamy, ginger-infused soup makes a perfect start to any meal– or pair it with crusty French bread for a light dinner.
1 cup dried green split peas
2 tablespoons vegan bouillon (e.g., Better Than Bouillon)
3 carrots, peeled and diced
1 small white onion, peeled and diced
3 green onions, minced
2 garlic cloves, minced
1 inched ginger, peeled and minced
3 cups water
- Place the peas, bouillon, onions, carrots, garlic, ginger and water in the Instant Pot.
- Close and lock the lid. Set the pressure cooker function for 40 minutes.
- To serve, garnish with diced spring onion tops, if desired.