Set your Instant Pot to the "Sauté" setting. Give it a minute to heat up. Add the chopped onions and a splash of water. Sauté until onions begin to turn translucent, about 3 to 4 minutes.

Stir in the chopped garlic and spices (thyme, oregano, smoked paprika, black pepper, and bay leaves) and cook for another minute.

Add green split peas, diced potatoes, coconut aminos, and low-sodium vegetable broth. Give it a good stir and turn off the sauté setting.

Put the lid on the Instant Pot and make sure the vent is in the sealed position. Using the manual setting, set your Instant Pot to 15 minutes at high pressure. It takes about 8 to 10 minutes to come to pressure.

Allow it to naturally release for about 15 minutes or more.

Carefully remove the lid and take out the bay leaves. Stir in finely chopped kale. Turn off the Instant Pot and then hit the sauté setting again. Stir while the soup starts to bubble and the kale wilts. Pour in the plain, unsweetened soy or coconut milk. Then, turn off the saute setting. Salt to taste and enjoy!

In a large pot, sauté the chopped onion over medium heat for 3 to 4 minutes, adding a splash of water or vegetable broth if they start to stick.

Once the onions are soft and translucent, add the chopped garlic and spices (thyme, oregano, smoked paprika, black pepper, and bay leaves). Stir and cook for one minute. It should make your kitchen smell herbaceously fragrant.

Add the green split peas, diced potatoes, coconut aminos, and low-sodium vegetable broth. Give it a good stir.

Bring the soup to a boil. Then reduce heat to low, and cover. Let it simmer for 45 to 50 minutes, stirring occasionally. The split peas and potatoes should break down, creating a naturally creamy texture.

Once the peas and potatoes are fully cooked and the soup has thickened, carefully remove the bay leaves. Stir in finely chopped kale and continue simmering for another 3 to 5 minutes so the kale wilts.

Turn off the heat and stir in the unsweetened soy or coconut milk. This step adds a touch of creaminess that takes the soup to the next level. Salt to taste and enjoy!

Store leftovers in an airtight container in the refrigerator for up to four days. Alternatively, freeze this soup in freezer-safe containers for up to four months. Thaw in the refrigerator or on the countertop then reheat in a pot or microwave.