Chickpea Potato Soup in Instant Pot
Chickpea Potato Soup in Instant Pot. Creamy Potato Chickpea Spinach soup with Veggies. Saucepan option. Vegan Gluten-free Soy-free Nut-free Oil-free Recipe.
Servings: 3
Ingredients
- 1/4 cup water or broth or 2 teaspoons oil to saute
- 1/2 onion chopped
- 3 cloves of garlic
- 1/2 cup chopped tomato or 2 teaspoons tomato paste
- 1/8 tsp fennel seeds
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp cinnamon , optional
- 1/2 tsp oregano
- 1/2 tsp thyme or use 1 teaspoon fresh rosemary
- 1 cup potato cubed small ( I use yukon gold or white,)
- 1/2 to 3/4 cup carrots
- 1/2 cup other veggies like peppers mushrooms, zucchini, broccoli
- 1.25 cups cooked chickpeas or 1 15 oz can chickpeas drained
- 1/2 to 3/4 tsp salt
- 1 cup water or veggie stock
- 1 cup non dairy milk such as coconut milk almond milk or cashew milk or more water/stock
- 2 cups Spinach chopped
- 1/4 cup or more non dairy cream or yogurt (cashew cream, coconut cream) , optional
- freshly ground black pepper or pepper flakes for garnish , lemon juice
Instructions
- Add broth or oil in the Instant Pot on saute. Add onion and garlic cook until golden. Deglaze with a tbsp of water in between if needed. (See Stove top Saucepan instructions in Recipe note section below. )
- Add the chopped tomato and mix. Add the spices and herbs and mix in.
- Add veggies, potatoes, chickpeas, salt, non dairy milk ** and water and mix.
- Pressure cook for (manual, hi) 5 minutes, let the pressure release naturally.
- Fold in spinach and saute for a minute. Add thick cashew cream or non dairy yogurt for creamier soup and mix in and bring to a boil. Add black pepper and lemon juice. Taste and adjust salt and flavor. Serve with crackers, garlic rolls or garlic bread.
Video
Notes
Variations: Use other cooked beans or lentils of choice. If using kale, add it with the potatoes. If using red lentils, use 1/3 cup dried.
Saucepan: Follow steps 1 to 3 in a saucepan over medium heat. Add 1.5 cups of water instead of 1 cup. Partially over and cook for 12 to 15 mins or until potatoes are tender. Add in the spinach and non dairy cream and continue to simmer for 2 mins.
Cashew cream: Blend 1/4 cup cashews in 1/2 cup water
**Note: Certain non dairy milks or brands tend to separate under pressure, so use all water or broth and add some cashew cream in the end or blend up a portion of the soup to make a creamy thick soup.
Cashew cream: blend 1/3 cup cashews with 1/2 cup water
Nutrition is 1 of 3 serves
Nutrition
Calories: 157kcal | Carbohydrates: 27g | Protein: 15g | Fat: 2g | Sodium: 569mg | Potassium: 755mg | Fiber: 7g | Sugar: 4g | Vitamin A: 8205IU | Vitamin C: 53mg | Calcium: 185mg | Iron: 4mg