Instant Pot Pumpkin Lasagna Soup
Lasagna fills the flavors of fall pumpkin during this instant pumpkin lasagna soup. If you wish easy instant soup, this food in weather is that the perfect vegan dinner!
INGREDIENTS
1 1/2 tablespoons vegetable oil
1 large yellow onion, diced
3 medium or large carrots, finely diced
6 garlic cloves, chopped
4 cups of vegetable stock
1 cup "light" or low-fat coconut milk
1 can (15 ounces) green beans (or 1 1/2 to 2 cups cooked chickpeas)
8 pieces of lasagna noodles (6 ounces), broken into small pieces
1 1/2 teaspoons kosher salt
Freshly cracked black pepper to taste
2 tablespoons of nutritional yeast
Bouquet garni: 2 bay leaves + a couple of stalks of flat parsley, oregano and thyme, tied tightly with kitchen twine
1 can (15 oz) pumpkin puree (without pumpkin pie)
1/2 cup ketchup
INSTRUCTIONS
1.Select the Saute on Instant Pan setting and let the skillet heat for a couple of minutes before adding the vegetable oil . Once hot, add the onions and carrots, cook for five minutes, stirring occasionally, until soft. Add the garlic and cook, stirring constantly, for 1 to 2 minutes
2.Add within the vegetable stock to get rid of the colour of the skillet, use a wooden spoon to scrape the gold chunks from rock bottom of the pan. Select the Cancel setting.
3.Add light coconut milk, green beans, chopped lasagna noodles, salt, pepper, nutritional yeast and a bouquet of garni. Stir well to hide the lasagna noodles. employing a spoon, place the squash on top of the entire thing, but don't stir it or submerge it so it doesn't burn.
4.Secure the duvet and set the pressure trigger to Seal. Select the high (manual) cooking setting and set the cooking time to 4 minutes.
5.After the 4 minute timer has finished and beeps, perform a fast pressure release by carefully switching the pressure release button from the vent seal to the vent.
6.Open the jar and remove the garni bouquet. Stir well, add ketchup and choose the Saute setting. Simmer the soup for 2-3 minutes until the spaghetti sauce is combined and therefore the soup thickens slightly. Taste and adjust the taste, as needed, with the addition of salt or pepper.
7.Serve the soup in bowls and top each bowl with a couple of tablespoons of vegan ricotta and stir to mix . Store leftovers in an airtight container within the refrigerator for 1 to 2 days.
