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Ace Blender - Chickpea Curry Soup
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
2.5 cups
|
Ingredients
- 1 1/2 cup cups vegetable broth reserve
1/4 cup - 1/4 cup low-sodium soy sauce
- 1/4 cup nondairy butter
- 3 cloves garlic coarsely chopped
- 1/2 cup coarsely chopped yellow onion
- 1 cup coarsely chopped shiitake mushrooms
- 1/8 tsp dried sage
- 1/8 tsp dried rosemary
- 1/8 tsp ground black pepper
- 15 oz white beans
1 can drained and rinsed - 1/4 cup nutritional yeast flakes
Ingredients
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Instructions
- In the order listed, add
1 1/4 cup water, soy sauce, nondairy butter, garlic, onion, mushrooms, safe, rosemary, pepper and white beans to the Instant Pot Ace blender. Pour the remaining1/4 cup water over everything. - Choose the #1 soup function (20 minutes).
- Once done, remove the lid and add
1/4 cup nutritional yeast flakes. Cover and pulse for about 8 to 10 seconds (you want it to thick and creamy but slightly chunky.)
JL Fields is the founder and culinary director of the Colorado Springs Vegan Cookign Academy. She is a vegan lifestyle coach and educator, Food for Life instructor, chef instructor at the University of New Mexico-Taos, personal chef and a corporate consultant. She is the author of many successful cookbooks, including “Vegan Pressure Cooking, Delicious beans, Grains and One-Pot Meals in Minutes”, co creator of “The Real World Vegan Meal Plan”, producer and host of the radio show Easy Vegan, and writes the monthly vegan dining review for the Colorado Springs Gazette.
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Looks gross
I left out the non dairy butter to make it healthier and drop some of the calories and it was still tasty! Great to put on veggies and potatoes for an extra kick of flavor! Vegan gravy is the best!