Step 1

Add the oil, shallots, and garlic to the rice cooker, cover and bring to a simmer.

Step 2

Add the peas, vegetable base, and about 7 cups of water. Cover and let boil for 30 min.

Step 3

Add the potatoes, parsley, and salt if desired, then cover and let boil for another 30 min.

Step 4

Remove cover and let simmer for another 30 min.

Step 5

Turn the rice cooker off or switch to the warm setting and let the soup cool down for about 10 to 15 min before serving. Add salt and pepper to taste.