Tag Archives: soup

Cheezy Instant Pot Potato Soup

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With the spouse fresh out of the dentist’s chair, me with a sore throat, and a crusty homemade sourdough to eat, soup seemed like the way to go with dinner. Pondering the available vegetables resulted in a plan for potato soup which turned out to be an A+ choice!

Cheezy Potato Soup in the Instant Pot

Ingredients

  • 2 tablespoons olive oil
  • 1-2 medium onions, diced
  • 3-5 cloves garlic, minced
  • 6 cups vegetable or faux chicken broth
  • 3-4 lbs potatoes, peeled and chopped into 1 inch cubes 
  • 3-4 carrots peeled and sliced
  • 2 cups unsweetened soy or almond milk
  • 4 tablespoons of flour
  • ¼ cup nutritional yeast
  • 1-2 cups shredded vegan cheese
  • salt and pepper to taste

Optional 

  • Faux bacon cooked crisp and chopped
  • Chopped green onions
  • More shredded cheese
  • Croutons

Instructions

  • Sauté the onions in the olive oil in the instant pot for several minutes, then add garlic and stir for an additional few. Be sure to stir or the garlic will stick to the bottom and burn.
  • Add the broth, potatoes, and carrots to the pot. Cook at high pressure for 10 minutes, then quick release the pressure.
  • Whisk the flour into the milk and set it aside. 
  • After the pressure releases fully, add the flour and milk slurry and be sure it is well stirred. Then add the nutritional yeast. Turn the pot back onto sauté and cook while stirring until it begins to thicken (this should take about 5-7 minutes, depending on your specific pot). Then add in the cheese and stir to allow for melting.
  • Add salt and pepper to taste. 
  • Serve with desired optional add-ins and a nice crusty bread! 

Vegan Thai-Style Curry Soup

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Amusingly, just after I planned this for dinner, my youngest (adult) child said she had re-watched a Hello Kitty episode about red curry today. I guess it was meant to be!

Ingredients

  • 4+ tablespoons olive oil
  • 1 container of tofu, cut into 1 inch cubes or wedges
  • 2 garlic cloves, minced
  • 2 shallots, sliced thinly
  • 1 red bell pepper, diced
  • 1 celery stalk, sliced
  • 3 carrots, chopped
  • 1 teaspoon turmeric
  • 2 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups faux chicken broth – I like the “Better than Bouillon” brand
  • 2 (13.5-ounce) can coconut milk
  • 4 teaspoons brown sugar
  • 1-2 tablespoons tamari
  • 1 (12-ounce) package rice noodles
  • Freshly squeezed lime juice from 2 limes

On the side: 

  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves 
  • 1/4 cup chopped fresh basil leaves
  • diced avocado
  • hot sauce (sriracha?) 

Process

  • Heat 2 tablespoons of olive oil in a large pot over medium heat
  • Add garlic, carrots, celery, bell pepper, and shallots. Cook, stirring occasionally, until tender
  • Stir in red curry paste, turmeric, and ginger and cook for a couple of minutes
  • Add broth, brown sugar, and coconut milk
  • Bring to a boil then reduce heat and cook, stirring occasionally, for at least 10 minutes
  • Meanwhile, pan fry the tofu in 2 tablespoons of olive oil until browned  and then add to broth after it has simmered for 10 minutes
  • Cook the noodles al dente according to directions, and then toss lightly in a bit of olive oil or leave in a cold water bath until plating
  • Remove soup from heat and add lime juice, and salt and pepper to taste
  • Serve the soup over the noodles with avocado, green onions, cilantro, basil, and hot sauce to preference

Instant Pot Split Pea Soup

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Ingredients

1 pounds dried split peas
1/2 large onion, diced
2-4 carrots, peeled and sliced
5 cups vegetable broth
1.5-2 cups non-dairy unsweetened milk (or 2 more cups broth or water)
1 tsp liquid smoke
1 T olive oil
Salt and pepper to taste
optional seasonings: 1/2 cup fresh chopped kale, 1/3 cup chopped basil, 4 minced garlic cloves

Process

If you have the time, you can sauté the onions and garlic until soft or caramelized and go from there. If not (as I did not last night), you can just throw it all in with the beans.

Add beans and sautéed or raw vegetables and remainder of ingredients except salt, pepper, and non-dairy milk to pressure cooker. Bring to high pressure. Cook for 15 minutes and then allow to naturally depressurize.

Warm the milk slightly and then add to the soup and stir in. Salt and pepper to taste. Serve with fresh bread, salad, or fruit.