Nutrition Heals

Pea Miso Soup

Ingredients:
● 2 cups dried split peas, sorted and rinsed
● 6 cups water
● 1 small onion, chopped
● 4 cloves garlic, minced(OR 1/2 tsp powder)
● 2 medium carrots, diced
● 2 ribs celery, chopped
● optional: 1 medium zucchini
● 1 bay leaf
● 1 teaspoon smoked paprika
● 2 sprigs fresh thyme, or 1 teaspoon dried
● 2-4 tablespoons organic miso paste by miso master (or chickpea miso for soy free) to
add after soup is cooked (this is a healthier option to add in place of salt)
● 1/4 teaspoon Cayenne pepper (optional)

Instructions:
● Add all the ingredients in the Instant Pot except the miso paste!
● Cover Instant Pot and set the pressure release valve to Sealing. Select the Pressure
Cook or Manual setting and set the cooking time for 15 minutes at high pressure.
● Let the pressure release naturally for 20 minutes. Move the Pressure Release to
'Venting' to release any remaining steam. Open the pot
● Remove about 1 cup of soup and pour into the container where the soup will be
stored.
● Mix 2-3 T of miso paste with the 1 cup of soup (add more or less depending on salt
preference).
● After the miso has been mixed well and is dissolved, add that cup of soup back into
the instant pot and stir it together with the rest of the soup.
● When ready to store the soup, pour it into the storage container and let cool.

Enjoy!