Potato Chickpea Spinach Soup in Instant Pot

Name: Potato Chickpea Spinach Soup in Instant Pot
Total time: 45 min
Ingredients: ¼ cups Water or broth; ½ Onion; 3 cloves Garlic; ½ cups Tomato, chopped; 0.13 tsp Fennel seed; ½ tsp Onion powder; ¼ tsp Garlic powder; 0.13 tsp Cinnamon; ½ tsp Oregano; ½ tsp Thyme; 1 cup Potato; ½–¾ cups Carrot; ½ cups Other veggies like peppers; 1 ¼ cups Chickpea, cooked; ½–¾ tsp Salt; 1 cup Vegetable broth; 1 cup Coconut milk; 2 cups Spinach; ¼ cups Cream; Black pepper, ground flakes

By Vegan Richa · 45 min

Ingredients

Water or broth¼ cups
Onion½
Garlic3 cloves
Tomato · chopped½ cups
Fennel seed0.13 tsp
Onion powder½ tsp
Garlic powder¼ tsp
Cinnamon0.13 tsp
Oregano½ tsp
Thyme½ tsp
Potato1 cup
Carrot½–¾ cups
Other veggies like peppers½ cups
Chickpea · cooked1 ¼ cups
Salt½–¾ tsp
Vegetable broth1 cup
Coconut milk1 cup
Spinach2 cups
Cream¼ cups
Black pepper · ground flakes

Instructions

Heat the broth or oil in the Instant Pot on sauté. Cook the onion and garlic until golden, deglazing with a little water if needed.
Add the chopped tomato and stir, then mix in the spices and herbs.
Add the vegetables, potatoes, chickpeas, salt, non-dairy milk and water, and stir.
Pressure cook on high for 5 minutes, then let the pressure release naturally.
Fold in the spinach and sauté for 1 minute. Stir in the cashew cream or non-dairy yogurt if using and bring to a boil. Add black pepper and lemon juice, then taste and adjust the salt.

Summarized from Vegan Richa's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Onion Tomato Carrot Cream Potato Spinach Coconut milk

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app