Every night for dinner, my husband and I have soup. I cook this vegan soup at least three times a month. We are very devoted to it. It produces a lot of food. Ordinarily, I freeze half. I employ butternut squash or pumpkin during the fall and winter. I make use of green zucchini in the summer. We never add salt because I add a ton of tasty things.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 carrots, diced
- 1 medium onion, diced
- ½ red bell pepper, diced
- 1 celery stalk, diced
- ½ bunch flat-leaf parsley, chopped
- 1 large clove garlic, minced
- ½ cup raw buckwheat groats
- ½ cup red lentils
- 3 ½ small (3 ounce) potatoes, diced
- 1 medium zucchini, cubed
- ½ (12 ounce) package green beans, trimmed and cut into bite-sized pieces
- 5 cups low-sodium vegetable broth
- ¼ cup prepared hummus
- 1 tablespoon sambal oelek (chile paste)
- 1 pinch salt and ground black pepper to taste
- 4 tablespoons nutritional yeast
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil. Cook and stir carrots, onion, bell pepper, celery, parsley, and garlic until vegetables are fragrant and onion is translucent, about 8 minutes. Turn off Saute function.
- Add buckwheat and lentils; mix to coat with the oil and vegetables. Add potatoes, zucchini, and green beans. Pour in broth; stir to mix. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Open lid and stir in hummus and sambal oelek. Season with salt and pepper. Divide soup among 8 bowls. Top each with 1/2 tablespoon nutritional yeast. Serve warm.
- If you don’t have sambal oelek, use Sriracha or any chile sauce.
Reviews
Absolutely yummy food for the soul. Thank you for clear instructions and a recipe I have added to our family’s favourites.