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Lockdown day#477🇿🇦 #instantpot Split pea soup with bacon, carrot, onion, potato, celery, chili flakes and sour cream. Comfort food on a cold winter’s night.

  • 200 g bacon bits or chopped streaky bacon
  • 1 large onion, chopped
  • 2 medium carrots, cubed into small cubes or grated coarsely
  • 1 large potato, grated coarsely
  • 1 celery stick, thinly cut
  • ½  to 1 teaspoon dried chili flakes
  • 2 chicken stock cubes
  • 1 teaspoon bay leaf powder (or 3 leaves)
  • 500 g packet split peas
  • 2 liters boiling water

In fry the bacon in 1 tablespoon oil on saute high in instant pot, until light brown and slightly crispy. Add the chopped onions, celery and carrots and fry for a few minutes. Add the grated potato and slowly pour the 2 litres of water over. Add the packet of split peas to the pot. Do NOT stir, the peas must remain on top of the other ingredients.
Grate the two stock cubes over and add the dried chili and bay leaf powder or bay leaves. Close the lid, seal the vent and set on high pressure for 15 minutes. Allow natural release and open the lid once all pressure released.
Stir through and check seasoning.
I find the two chicken stock cubes are enough salt.
Serve with vinegar, sour cream and crusty bread rolls with butter.

Recipe and photo: Elsabie Templeton

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