Creamy Vegetable Quinoa Soup | Ann Arbor Vegan Kitchen

1 giant candy onion, diced
3 giant carrots, diced or shredded
1 crimson bell pepper, diced
2 cloves garlic, minced
2 stalks celery, diced
3 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
2/3 cup raw quinoa
1 14-ounce can diced tomatoes
6 cups vegetable broth
2 teaspoons kosher salt, or to style
1 teaspoon smoked paprika
1 teaspoon Cajun seasoning
1/2 teaspoon coarsely floor black pepper, or to style
sprint of cayenne
2 bay leaves
5 ounces contemporary child spinach or energy greens, roughly chopped (round 3 cups, packed)
1/2 cup uncooked cashews


In a big Electrical Strain Cooker (like a Zavor Lux Multi-Cooker, my private favourite), sauté the onion for a couple of minutes, utilizing a bit of water to keep away from sticking. Add carrots, crimson bell pepper, and garlic and stir for a minute or much less, simply till you possibly can odor the cooking garlic. Then choose Cancel to cease the sauté course of.

To the strain cooking pot, add the subsequent 11 components (celery by way of bay leaves). Lock the lid in place. Choose Excessive Strain and set timer for quarter-hour.

After the cooking is full, permit to relaxation for 10 minutes, after which use the short launch technique to launch any remaining strain.

When valve drops, fastidiously take away lid, and discard the bay leaves.

Stir in chopped greens, and permit them to wilt from the warmth.

In a high-powered blender like a Vitamix, mix the cashews with about 2 or 3 cups of cooked soup, till clean and creamy. Return combination to soup pot and stir effectively. Serve sizzling.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen


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