I made this soup using a pressure cooker to speed up cooking time. I had to cook on high setting for total of 45min, for the peas to be soft/creamy. Didn't have to puree the peas at all - the final product was pretty smooth. Love the idea of pureeing the cooked veg first - was able to get the celery in for flavor, without my husband noticing! As I was preparing this, my husband almost turned up his nose when I told him what it was. After he tried it, and ate 3 bowls of it, he said "don't touch this recipe - it's perfect!" I omitted the cayenne, and used MSG-free, gluten-free, veg soup base (Instant VegeBase low-sodium granules by Vogue Cuisine), because of my husband's dietary restrictions, and it turned out perfect - not too salty. Loved the curry, too! Thanks for this wonderful recipe!
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I made this soup using a pressure cooker to speed up cooking time. I had to cook on high...