Ingredients:
- 1 cup dried split peas, soaked in water, drained
- 2 tablespoons white miso paste
- 3 cups low sodium vegetable broth
- 1/2 cup carrots, chopped
- 1 onion, chopped
- 1/2 cup tofu, chopped
- Sea salt to taste
- Pepper powder to taste
- 1 tablespoon coconut oil
- 3 cups water
Method:
- Add all the ingredients in the instant pot.
- Close the lid and set on Manual option and set the timer for 15 minutes. When done, let the steam release naturally.
- If you find the soup too thick, add some more water and cook for 15 minutes.
- Ladle into individual soup bowls and serve hot.