So, I have no pictures of the finished dish, which is a bummer because this soup is pretty and when you swirl the coconut milk in, it’s especially gorgeous. But, I didn’t know for sure if it would come out, because I was faking it from leftover items.
1 large sweet onion, diced
3 large sweet potatoes, baked in foil until softening
1 1/2 cups pumpkin puree (I used canned, because it’s what I had – if you use fresh you may want more)
1 can coconut milk
6-8 cups vegetable broth or faux chicken broth
3 T curry powder
1-3 T of red pepper flakes, depending on the level of heat you like
3 T olive oil
Sea salt to taste
Cook onions in olive oil over medium temp until soft. Skin potatoes and add. Add pumpkin. Mash with a spoon or masher. Add 3 cups broth and continue to mash and mix. Add seasoning. Now begin to use the remaining broth gradually to thin the soup to just a bit thicker than you want it. Once you get it there, let it simmer for a bit over a medium-low flame. About 5 minutes before serving, add coconut milk and mix in.
We are big fans of potato soup in the VeganAsana house, but we prefer the potatoes to be mashed, so that the soup is really thick and rich. Since I‘m currently obsessed with the pressure cooker, I decided to work on making it that way. Here was the end result!
5 lb potatoes peeled and diced
3 stalks celery diced
1 sweet onion diced
3 cups diced carrots
2 T olive oil
7-8 cups vegetable broth
1 cups unsweetened soy milk
4 cloves minced garlic optional
1/2 cup nutritional yeast flakes
Sea salt and pepper to taste
Add olive oil and onion to the bottom of the cooker and cook on medium heat until the onions begin to carmelize. Add the potatoes, celery, and broth. Place the carrots in a small stainless or glass bowl and place on top of the potatoes. Add several T of water to the carrot bowl. Close lid and bring to high pressure. Maintain at high pressure for 5 minutes and then remove from heat and allow pressure to dissipate naturally. Remove lid, remove bowl of carrots (carefully!). Using an immersion blender, or mashing by hand, gently mash potatoes to texture desired. Add cooked carrots, nutritional yeast, soy milk, salt, and pepper and stir. Return to stove (without lid) and heat on low, stirring often, for a few moments. Serve with a salad and some bread.
(sorry for the lack of an “after” picture – mashed potato soup doesn’t photograph well)
I got home pretty late last night, but Bowie (the pressure cooker) came to my rescue and we had homemade soup in less than an hour.
1 lb split peas
1/2 lb barley
2 T olive oil
1 med onion, chopped
1 small handful fresh thyme
2 stalks celery, chopped
1 cup chopped carrots
7 cups vegetable broth
Heat olive oil in bottom of pressure cooker to medium heat. Add onions and celery and saute until tender. Add remaining ingredients and cover. Bring pressure cooker to high pressure (15 psi) and cook for 12 minutes. Turn off heat and allow pressure to disperse naturally. Add salt and pepper to taste. Snarf it up!