My husband and I eat soup at every supper. This is a vegan soup that I make at least 3 times a month. We love it that much. It makes a large quantity. I usually freeze half. During fall and winter, I use pumpkin or butternut squash. In the summer, I use green zucchini. I add lots of flavorful ingredients, so we never add salt.
Ingredients
- extra-virgin olive oil: 2 Tbsp
- carrots: 4 piece (diced)
- medium onion: 1 piece (diced)
- red bell pepper: 0.5 piece (diced)
- celery stalk: 1 piece (diced)
- bunch flat-leaf parsley: 0.5 piece (chopped)
- clove garlic: 1 piece (minced)
- raw buckwheat groats: 0.5 cup
- red lentils: 0.5 cup
- ½ small (3 ounce) potatoes: 3 piece (diced)
- medium zucchini: 1 piece (cubed)
- green beans, trimmed and: 0.5 pack (12 ounce pack, cut into bite-size pieces)
- low-sodium vegetable broth: 5 cups
- prepared hummus: 0.25 cup
- sambal oelek (Chili paste): 1 Tbsp
- pinch salt and ground black pepper: 1 piece (to taste)
- nutritional yeast: 4 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
