So that you is perhaps getting ready Smokey vegan pea and potato soup recipes for your loved ones but this ideas may be helpful.
By no means cook these things in an Air Fryer
In the previous couple of years, Air Fryers have become very fashionable in addition to an important kitchen equipment. Primarily an amped-up countertop convection oven, it is quite ceaselessly advisable by cooking experts to prepare frozen food, bake cookies, and even fry bacon, chicken and different meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has lots less fats. This cooking methodology may also lower down on among the other dangerous effects of oil frying.


Smokey vegan pea and potato soup
Smokey vegan pea and potato soup

Before you jump to Smokey vegan pea and potato soup recipe, you may want to read this short interesting healthy tips about Some Foods That Are Helpful To Your Heart.

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There are a whole lot of foods that you can consume that will be beneficial for your body. It’s true that everything mentioned in this article can help your body in many ways. These foods are essentially beneficial for the heart, however. Begin incorporating these foods in your diet each day. Your heart will thank you for it!

We hope you got benefit from reading it, now let’s go back to smokey vegan pea and potato soup recipe. To cook smokey vegan pea and potato soup you need 8 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Smokey vegan pea and potato soup:
  1. Take 2 cups dry split peas
  2. Take 2 potatos peeled and diced
  3. Take 1 onion
  4. Take 1 tsp garlic, tumeric, paprika, salt and pepper
  5. Use 1 can coconut cream
  6. Prepare Water to cover everything
  7. Provide Few drops liquid smoke
  8. Prepare 1 tsp yellow mustard seeds
Instructions to make Smokey vegan pea and potato soup:
  1. In your pressure cooker or pot saute onions and spices till soft
  2. Bang everything else in the pot and bring to the boil
  3. Cover pressure cooker and turn heat down to simmer for about an hour-hour and a half
  4. Use an immersian blender and add more water if you want the soup thinner
  5. I topped mine with black truffle oil and crispy onions

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