Vegan Mashed Potato Soup

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)

Vegan Split Pea and Barley Soup in the Pressure Cooker

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!

Vegan Pressure Cooker Split Pea Soup

I got a new pressure cooker yesterday – my first.  He has been appropriately named (Bowie) and today I took him out for a spin.  This recipe was adapted from prior split pea soup recipes, so I can’t tell you exactly where it came from.  However, I can tell you that JL Goes Vegan has one that looks really amazing that begins with making your own juice.  Nice!  This is a lot (served six with plenty of leftovers), so you may wish to half it for a smaller family.  As usual, I forgot to take a picture.  I’m very bad at that.

2 pounds dried split peas
2 large (or 1 very large) onion, diced
6 carrots, peeled and sliced
1/2 cup fresh chopped kale
1/3 cup fresh chopped basil
4 garlic cloves, minced
6 cups vegetable broth
8 cups water
1 T liquid smoke
Salt and pepper to taste
Olive oil

In pressure cooker, coat bottom with olive oil.  Add onions and stir on medium high until soft and somewhat carmelized.  Add carrots and garlic and saute another 3-5 minutes.  Place remainder of ingredients in pressure cooker and bring to high pressure.  Cook for 10 minutes and then remove from burner to allow to naturally depressurize.  Serve with fresh bread.  Yummy.