Preparation Time: 15 minutes
1/2 cup yellow split peas
1 onion, chopped
5-6 button mushrooms
2 cups carrot juice
15 ounces no-salt tomato sauce
1 1/2 pounds kale (I used chopped, de-stemmed dinosaur)
1/4 cup cashew butter (or ½ cup raw cashews)
Instructions for the pressure cooker:
In pressure cooker, cover yellow split peas with water (about 2 1/2 cups) and cook on high pressure for 6-8 minutes.
Add remaining ingredients except cashew butter and cook on high pressure for 1 minute.
Release pressure and blend soup with cashew butter (I used an immersion blender).
You could make this on the stove; you will just need to cook longer. I usually double the split peas and mushrooms and reduce the onion. I sprinkle nutritional yeast on top when serving.