This will definitely be my new to-go soup. It’s easy to make, has a ton of veggies and lentils in it and is just so delicious! Try it and be hooked yourself!
This is a perfect soup for a cold winter day- hearty, but still full of vitamins and veggies. And as this soup is made in an electric pressure cooker (such as the Instant Pot), you’re done in under 30 minutes!
1 cup brown lentils
1 cup beluga lentils
7 cups boiling water or vegetable broth
1 cup diced onions
2 cups leeks, cut in rings
2 cups diced carrots
1 cup diced mushrooms
1 oz fresh parsley, finely chopped
1 tbsp thyme
1 tbsp dill
1 tbsp smoked paprika
4 cloves garlic, pressed
1. Place all ingredients in an electric pressure cooker and cook for 10 minutes.
Ladies, what you’re seeing is chicken soup without the chicken. It tastes exactly like the one that my parents used to make when I was ill, just minus the oil, salt and well, the chicken.
One pound carrots, chopped
1/2 pound leek, cut in rings
1/2 pound onions, finely chopped
4 cloves garlic, minced
One pound whole grain shell noodles (I used whole spelt)
1 oz parsley
2 tbsp broth powder
1 tsp thyme
1 tsp turmeric
1 tsp ground black pepper
1 bay leaf
3 tbsp nutritional yeast
8 cups water
1. In a large soup pot, sauté the onions and the garlic in a little bit of water until translucent, about two minutes.
2. Add the spices and stir for half a minute until the onions are coated and fragrant. Immediately add the water, put the lid on and bring to a boil.
3. Add the carrots, leek and onions and cook for 10 minutes on medium heat.
4. Add the noodles and cook for another 10 minutes on medium.
5. Chop half of the parsley and add it to the soup, use the rest for garnish.
Yesterday I just had a craving for Tortilla Soup. About a year or two go, I made Happy Herbivore’s (page 68 in “The Happy Herbivore Cookbook”), but she uses tortillas (obviously) which I just can’t get a no-oil version of here in Germany. And I was just not in the mood to make them from scratch, so I had to think of something else. I came up with either corn waffles or unsweetened corn flakes, but when I tasted the soup, I figured out that it tastes AMAZING even without, so I ate the cornflakes for breakfast.
I also went to about five different stores to buy dates to sweeten the soup, but they were all sold out! Instead, I bought dried pineapples, which tastes even better because it tastes not just sweet but also fruity.
Join me on a trip to the tropical South with this amazing soup, and if you do it in the pressure cooker, the flight isn’t even long.
Two pounds tomatoes
Two large onions
4 cloves garlic
1/2 cup salt-free tomato paste
3/4 cup dried pinapple
6-8 cups vegetable broth (enough to cover the veggies)
1 tsp Persian Cumin (Caraway)
1 tbsp oregano
1 tbsp majoran
1 tsp parsley
1. Roughly chop the tomatoes and the onions and transfer to the pressure cooker. Add all other ingredients and pressure-cook for 10 minutes.
2. Transfer to a blender and blend until smooth (you might have to do several smaller batches, it just about fits in my tall Vitamix container which holds 8 cups)
1. Finely dice tomatoes and vegetables, mince the garlic and add to a large pot. Cover with broth, add all other ingredients and bring to a boil.
2. Let it simmer for 25-30 minutes. Stir occasionally.
3. Transfer to a blender and blend until smooth.
This is one delicious chili that one can make so many variations of. Just think of all the different kinds of beans that you could use. For some reason, however, I always come back to this one. What I especially like about this one is the addition of purple carrots, which gives it a distinct flavour that I can’t pinpoint- but it’s good! And as I use my Instant Pot to make this chili, all I have to do is to fill the pot, turn it on and wait.
Even if you don’t have an (electric) pressure cooker, you can still make this chili. Instead of the dry beans, just use canned beans (three cans in total, each contains about 1.5-2 cups of beans) and rinse them very well to remove all excess salt. Just throw the beans together with all the other ingredients in a very large pot and cook for about 30-45 minutes on medium heat.
One 400g (15oz) can chopped tomatoes in their own juice
5 cups (1.2 liters) of water
3 cups mixed dry beans of choice (I use kidney, white and garbanzo, 1 cup each)
2 large onions, chopped
4 large purple carrots, chopped
3 cloves garlic, pressed
2-4 tsp chili powder, depending on how hot you like it.
2 tbsp majoram
2 tsp oregano
2 tsp thyme
2 tsp dill
3 stalks fresh parsley, finely chopped
Put everything into your Instant Pot, press MANUAL and set the timer to 40 minutes. Release the pressure and enjoy.