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Curried Split Pea Soup with Root Veg & Ginger

A simple and nutritious instant-pot soup that makes it easy to take care of yourself when you don't have much energy to cook.
Prep Time 5 mins
Cook Time 20 mins
Pressure release 10 mins
Total Time 25 mins
Course Soup


  • 1 large white/brown onion (chopped)
  • 1 big chunk fresh ginger root (chopped)
  • 2 large parsnips, or other root veg (chopped)
  • 2 tbsp mild curry powder
  • 1 cup dried split peas
  • 3 cups vegetable stock


  • Sauté the chopped onion in a little olive oil. Mince or chop the ginger root and add to the pan. Throw in the chopped and peeled root veggies. Add the curry powder and mix well.
  • Transfer the mixture to the instant pot, add the dried split peas and vegetable stock.
  • Cook on your soup/stew setting for 20 minutes, and allow the pressure to release naturally.
  • Once cooked, blitz with a hand blender to get the consistency you like.


To cook on the stove-top, start off the onions and ginger in a saucepan, add the root veg, curry powder and split peas, 4 cups of vegetable stock, and simmer for 50 minutes. Blend, etc. Serve with posh seeds if you’re feeling fancy.
This recipe was first published on http://jenny-marie.co.uk/