top of page
Search
  • Writer's pictureAsha Venkatarao

3 Scrumptious Vegetarian Soups / Stews for Winter using Instant Pot

Winter vegetable soups are hearty, nutritious, and comforting dishes that make the most of seasonal produce. I love these 3 Instant Pot Winter Soups / Stews and thought of sharing these recipes with you. One of the defining features of winter vegetable soups is that they are served warm or hot.

This makes them perfect for cold winter days, providing a cozy and soothing experience that warms both the body and the soul. Benefits: 1. Nutrient-Rich: Winter vegetable soups are packed with vitamins, minerals, and antioxidants from the seasonal vegetables. These nutrients support overall health, boost the immune system, and provide essential nourishment during the colder months. 2. Hydration: Soups contribute to hydration, especially important in winter when people might not feel as naturally inclined to drink cold beverages. The combination of broth and vegetables in soups helps maintain fluid balance in the body. 3. Satiety and Weight Management: The fiber content in winter vegetable soups promotes a feeling of fullness, which can be beneficial for weight management. Additionally, the warmth of the soup can be psychologically satisfying, reducing the desire for calorie-dense snacks. 4. Immune Support: The combination of nutrient-rich vegetables and warm broth in winter vegetable soups can contribute to immune support. The vitamins and minerals play a role in maintaining a healthy immune system, which is especially important during the cold and flu season.

In summary, winter vegetable soups are not only a delicious and comforting option during the colder months but also offer a range of nutritional benefits that support overall well-being.


Recipes for the Winter Soups / Stews: Measurements are for 4 people; you can make changes as necessary

1. Sweet Potato & Carrot Soup:

Ingredients :

  • 3 medium-sized sweet potatoes, peeled, cut into chunks

  • Carrots, 3 medium-sized, peeled, cut into chunks

  • 1 jalapeno /1-inch ginger

  • salt

  • 10 raw cashews

  • Whole wheat Naan bread

Process :

- In the Instant Pot, add the ingredients and close the lid on the Instant Pot.

- Next, secure the lid and set the valve to sealing. Then, cook the soup for 5 minutes on high pressure. Once the pot beeps, allow the pot to naturally release pressure. When the lock drops, carefully remove the lid and let it cool for 10 minutes.

- Then, use an Immersion blender to puree the soup ( Or transfer the mixture to a traditional blender in batches and puree till smooth).

- Finally, ladle the soup into bowls and serve with your favorite bread or naan.



2. Tomato Soup with Winter Vegetables :

Ingredients:

  • 5 large tomatoes (about 3 cups)

  • 1 medium onion chopped

  • 1 large carrot diced (about ½ cup)

  • ½ medium red bell pepper diced (about ½ cup)

  • 1 tablespoon butter (or olive oil)

  • salt + black pepper powder to taste

  • 1 cup Almond milk

  • Optional : Can of kidney beans

  • Garnish: few bread croutons

Process:

- Press Saute option on Instant Pot. Add olive oil, add onions and fry till soft.

- Then add carrots, red bell pepper, diced tomatoes, water, black pepper powder, and salt.

- Close the lid securely, and turn the vent to sealing. Select the Pressure Cook (High Pressure) setting and set the cooking time to 6 minutes. When the instant pot beeps, allow the pressure to release naturally before removing the lid. Puree the soup until smooth using an immersion blender. ( Or transfer the mixture to a traditional blender in batches and puree till smooth).

- If you want the soup to be creamier, you can add Almond milk and simmer it for 2 minutes on low heat.

- If you want to add in more protein, add in a can of kidney beans and simmer for 2 more minutes. Garnish with bread croutons and enjoy.



3. Moringa / Spinach / Kale soup with whole wheat pasta :

Ingredients :

  • 2 cups chopped spinach / 2 cups fresh Kale / 1 bunch Moringa leaves

  • ¼ cup chopped onions

  • 1 jalapeno, chopped

  • 1 tablespoon gram flour or chickpea flour – swap with cornmeal or all-purpose flour

  • 1 teaspoon ground cumin/ coriander powder

  • 2 cups water

  • 1 cup Almond milk

  • 1.5 tablespoons olive oil or butter

  • 1/2 teaspoon ground black pepper

  • salt as required

  • Any wholewheat pasta - 2 cups / Penne works really well

Process :
- Cook the pasta in a pot and drain; keep it aside.
- Rinse the spinach / kale/ moringa leaves in water.Then drain all the water. Chop the greens roughly.
- In the Instand Pot, go to the Saute mode. Heat oil and saute onions and jalapeno.
- Add the chopped spinach / kale / moringa mix. Stir and season with cumin / coriander powder, black pepper and salt. Now add the besan or gram flour. Mix well. Pour 2 cups water and mix again.
- Close the lid securely, and turn the vent to sealing. Select the Pressure Cook (High Pressure) setting and set the cooking time to 6 minutes. When the instant pot beeps, allow the pressure to release naturally before removing the lid.
- Puree the soup until smooth using an immersion blender. ( Or transfer the mixture to a traditional blender in batches and puree till smooth).
- If you want the soup to be creamier, you can add Almond milk and simmer it for 2 minutes on low heat.
- Add the cooked pasta to the soup and mix well. Enjoy.



147 views0 comments

Recent Posts

See All
bottom of page