This nutritious and delicious recipe is perfect for the "winter blues" or for anyone under the weather!
With our uncontrollable weather here in Texas - temperatures going up to 80 and down to the teens all in a week's time - no wonder there are so many people sick. This soup is a true COMFORT to serve anyone - anytime!
This is
a recipe that is PERFECT for a
PLANT BASED Diet
that is completed in an
Instant Pot!
(this recipe can be made without an instant pot - just not as fast!)
that is completed in an
Instant Pot!
(this recipe can be made without an instant pot - just not as fast!)
This recipe has
NO dairy,
NO meat &
NO oil!
Here's a healthy method of making a traditional creamy & tasty soup WITHOUT the standard chicken! It's convenient to use a can of chickpeas (aka garbanzo beans) along with the ease of the instant pot and BOOM! A quick hot soup to serve!
This recipe was found at Cookie and Kate; here is a link here. I've tweaked it a little to accommodate an instant pot preparations!
This recipe was found at Cookie and Kate; here is a link here. I've tweaked it a little to accommodate an instant pot preparations!
1/4 cup Vegetable broth
1 Onion; chopped
1-2 Celery stalks; thinly sliced
2-3 Carrots; thinly sliced in rounds
1 tsp Salt
1/2 tsp Ground Turmeric
1 tsp Curry Powder (link for a DIY Curry Powder)
1 Bay Leaf
1 can Chickpeas; drained & rinsed (1 1/2 cups) here's a link of cooking time for cooking chickpeas instead of canned
8 oz. Dry Pasta
6 Cups Vegetable Broth or water
2 Tablespoons Parsley; chopped - extra for garnish
2 Tablespoons Lemon Juice
In the instant pot, on SAUTE' setting - add 1/4 cup of the broth, chopped onions, celery and carrots. Saute' for 5-7 minutes. Add all the other ingredients except lemon juice and parsley for garnishing.
Switch to MANUAL mode - set for 3 minutes and cook. Following the instant pot cooking manual - release the remaining steam after 5 minutes) . . THIS IS IMPORTANT - just 5 minutes on the natural release or the pasta will become MUSHY! Remove lid carefully, stir and taste. Add lemon juice - adjust salt and pepper to taste. Sprinkle a tiny amount of chopped parsley on top and serve!
1 Onion; chopped
1-2 Celery stalks; thinly sliced
2-3 Carrots; thinly sliced in rounds
1 tsp Salt
1/2 tsp Ground Turmeric
1 tsp Curry Powder (link for a DIY Curry Powder)
1 Bay Leaf
1 can Chickpeas; drained & rinsed (1 1/2 cups) here's a link of cooking time for cooking chickpeas instead of canned
8 oz. Dry Pasta
6 Cups Vegetable Broth or water
2 Tablespoons Parsley; chopped - extra for garnish
2 Tablespoons Lemon Juice
In the instant pot, on SAUTE' setting - add 1/4 cup of the broth, chopped onions, celery and carrots. Saute' for 5-7 minutes. Add all the other ingredients except lemon juice and parsley for garnishing.
Switch to MANUAL mode - set for 3 minutes and cook. Following the instant pot cooking manual - release the remaining steam after 5 minutes) . . THIS IS IMPORTANT - just 5 minutes on the natural release or the pasta will become MUSHY! Remove lid carefully, stir and taste. Add lemon juice - adjust salt and pepper to taste. Sprinkle a tiny amount of chopped parsley on top and serve!
Interested in more "Plant-based" recipes? Here's a link to a great Pasta salad recipe. Like roasted vegetables - here's a link for this recipe! Here's another INSTANT POT soup recipe for Spicy Black Bean Soup here.
Thanks for stopping by - wishing you an AWESOME day - Remember to hug the ones you love, until next time...
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