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Parve
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
A light, fresh and vibrant soup for the summer months.
2 tablespoons Gefen Olive Oil
1 onion, chopped
600 milliliters/2 and 1/2 cups water with 1 vegetable stock cube
400 grams/3 cups frozen peas
250 grams/9 ounces Little Gem/Boston lettuce, roughly chopped
1 tablespoon chopped mint, plus extra leaves to garnish
salt, to season
pepper, to season
Gefen Extra-Virgin Olive Oil, to serve (optional)
Set the Instant Pot to SAUTÉ. Add the oil then the onion and sauté for three to five minutes. Add all the other ingredients then set to PRESSURE for one minute. Quick Pressure Release at the end of cooking.
Blend using a stick blender or food processor once cooled a little. Put back into the pot on SAUTÉ if you wish to reheat before serving.
Season to taste with salt and pepper and serve with a drizzle of extra virgin olive oil and mint leaves to garnish, if liked.
From Modern Vegetarian Instant Pot®: 101 Veggie and Vegan Recipes for Your Multi-Cooker Ryland Peters & Small, 2021 Photograph by Clare Winfield © Ryland Peters & Small, 2021
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