Beginner cook, Beth, makes an easy vegan and GF white bean soup using a pressure cooker.
Ingredients:
Olive oil
Salt & pepper
1 large onion
2 large carrots
Some potatoes - I did 1 Yukon gold and 3 small red potatoes
3 cloves of garlic - minced
1 teaspoon of garlic powder
1 teaspoon coriander
1 teaspoon of umami or mushroom powder
1 teaspoon thyme
1 teaspoon of basil
1 teaspoon of oregano
1 teaspoon of rosemary
2 cups of veggie broth (the bouillon in the video is NOT gluten free)
1/4 cup tahini
½ lemon juice
Directions:
Soak 1 cup of white beans in water overnight. The next day: rinse the beans, add 4 cups of water to 1 cup of beans into the pressure cooker. Set the pressure cooker on HIGH for 40 mins. While cooking beans, chop 1 large onion, 2 large carrots, and potatoes - I used 1 Yukon gold and 3 small red potatoes and minced 3 cloves of garlic.
Measure spices: 1 teaspoon of garlic powder, coriander, umami or mushroom powder, thyme, basil, oregano and in a separate container keep 1 teaspoon of rosemary.
You can also measure out 2 cups of veggie broth and the juice from ½ a lemon.
Release the pressure valve of the pressure cooker for the beans, drain the water, and rinse the pressure cooker pot to use again.
On HIGH temperature setting, add a healthy splash of olive oil. Sauté onions and seasonings (except rosemary) for a few mins, then add carrots, pour in a bit of broth (WARNING: bouillon broth in video is NOT gluten free) to avoid veggies burning or sticking to bottom of pot, add the potatoes, stir, add more broth, add garlic, stir, add white beans, mix real good, then add the rest of the broth and some water so that liquid covers all the ingredients in the pot. Put the pressure cooker lid on. Pressure cook on HIGH for 8 mins. When ready, release the pressure cooker valve and open the lid. Add frozen kale into the hot soup and mix it around so the kale defrosts and cooks a wee bit. Add a ¼ cup of tahini and mix into the hot soup. Add rosemary and lemon juice. Salt and pepper to taste.
Enjoy!