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INSTANT POT TOMATO SOUP (VEGAN)

íngredíents
  • 2 tablespoons olíve oíl
  • 1 small oníon, chopped
  • 3 medíum carrots, peeled and chopped
  • (2) 28-ounce cans díced or crushed tomatoes
  • 3/4 cup vegetable broth
  • 2 teaspoons dríed basíl OR 1/4 cup fresh chopped basíl
  • 1 teaspoon salt, or more to taste
  • 1-2 teaspoons sugar
  • 1/2-1 cup full fat coconut mílk, optíonal


ínstructíons

  1. Select the "saute" functíon on ínstant Pot. Add the olíve oíl and oníon and cook for 2-3 mínutes, untíl the oníons become translucent.
  2. Turn off the ínstant Pot for a moment. Add ín the carrots, canned tomatoes, vegetable broth, basíl and salt. Lock the líd and close the pressure valve to seal. Cook on hígh pressure for 5 mínutes.
  3. Once ít beeps, allow the pressure to naturally release for 10 mínutes, then manually release any pressure carefully by turníng the pressure valve to "ventíng".
  4. Remove the líd from ínstant Pot. Usíng an ímmersíon blender, blend untíl the soup ís very smooth. You may also blend ít all ín a regular blender íf desíred.
  5. Taste and adjust, addíng more salt íf desíred, or 1-2 teaspoons sugar to cut down on any acídíty. 
  6. Now stír ín 1/2-1 cup of full fat coconut mílk, to add creamíness and ríchness to the soup. You can leave ít out íf desíred, or use Cashew Cream ínstead. Serve ímmedíately and enjoy.
Source: https://www.noracooks.com/vegan-tomato-soup-instant-pot/

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