Split Pea and Broccoli Soup With Peruvian Pearl Peppers
Enjoy the comfort of a soup of split peas and broccoli. Enjoy the tang of mustard greens, the crunch of walnuts, and the multitude of sensory explosion from the Peruvian Pearl Peppers, from the color, the pop, to the sweetness, and even a mild heat. Enjoy Split Pea and Broccoli Soup With Peruvian Pearl Peppers.
Equipment
- 1 Instant Pot Can be made on the stove in a pot, but will take longer
- 1 blender or food processor Optional, if want a chunkier soup. I used an immersion blender, but a standard blender or food processor could work.
Ingredients
- 2 cups onion chopped
- 1 ½ cups split peas yellow
- 4 cups broccoli chopped (finely if you are not using a blender or food processor).
- 6 cups stock or water
- 4 cups mustard greens chopped
- 1 cup walnuts chopped
- Peruvian Pearl Peppers also known as Sweety Drop Peppers
Instructions
- Put the Instant Pot in Saute mode. When hot, add oil, when oil shimmers, add onions, cook until soft, about 4 minutes.
- When onions are done, add stock, or water. Add split peas, broccoli, and mustard greens.
- Seal the Instant Pot and set on Manual for 15 minutes.
- While the soup cooks, chop walnuts. Dry roast in a frying pan until aromatic and lightly browned.
- When the Instant Pot signals it is done, use Instant Release.
- If you want a smoother soup, blend with an immersion blender, or a blender or a food processor.
- Add chopped walnuts to soup.
- Add freshly cracked black pepper. Add salt if needed,
- Place in bowl and add Peruvian Pearl Peppers to taste.
Notes
The soup can be as smooth or as textured as you like. If you want more texture, don't blend the soup at the end.
Don't cook the soup with the peppers. You want them to pop, so adding them once the soup is in the bowl is best.
Tried this recipe?Let us know how it was!