Step 1

Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or 1/4 cup water, onion, carrot, parsnip, and garlic, saute for 4 – 5 minutes (feel free to skip this step entirely adding everything to the pot and cooking).

Step 2

Add split peas, herbs, bay leaves, and at least 5 cups of broth, and stir to combine.

Step 3

Lock lid, set the valve to SEALING, and manually set to HIGH pressure for 15 minutes. Let natural release for 10 minutes. Remove bay leaves, stir in parsley, season to taste with salt and pepper.

Step 4

Using an immersion blender, puree soup until desired consistency. Alternatively, use a blender or food processor (may take 2 – 3 batches).

Step 5

Place ingredients into the bottom of your crock pot, starting with the split peas and finishing with the broth. Heat on low for 7 – 8 hours or high for 4 – 5 hours. Add parsley 30 minutes before done. Let soup cool slightly and remove bay leaves.

Step 6

Using an immersion blender, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed.

Step 7

In large pot or stock pot, heat oil or water and saute onion, garlic, carrots and parsnips until onions are translucent, about 5 minutes.

Step 8

Add the split peas, herbs, bay leaves and vegetable broth.

Step 9

Bring to a boil, cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally.

Step 10

Stir in the parsley 30 minutes before soup is done.

Step 11

Let soup cool slightly and remove bay leaves.

Step 12

Using an immersion blender, puree soup until desired consistency. Alternatively, use a food processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed.