Member Chef: Cathi Salach
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

 

 

Ingredients

  • 1 lg. white onion, diced
  • 2 heaping t chopped garlic
  • 8 oz. Mushrooms, sliced
  • 6 c veggie broth, fat free
  • 1 15 oz. Can tomatoes, diced or purée
  • 2 med/lg sweet potatoes, diced
  • 1 bay leaf
  • 2 heads broccoli, chopped into bitesize pieces
  • 1/4 cup red lentils
  • 1 bunch collard greens, stems removed and chopped
  • 1 bunch kale, stems removed & chopped
  • 1 T dried sage
  • 1/2 T caraway seed
  • 1/2 to 1 t smoked paprika
  • 1/2 t powdered mustard
  • 1 t celery seed
  • 1 T low sodium tamari or soy sauce, optional
  • Hot sauce, a few shakes
  • 1 t Apple cider vinegar
  • Black pepper, to taste

Directions

  1. Prepare chop broccoli, kale and collards. Set aside.
  2. In electric pressure cooker saute onion, garlic and mushroom.
  3. Keeping the cooker set on "sautee" add broth, tomatoes and bay leaf.
  4. Let liquid come to a simmer as you prepare potatoes.
  5. Peel & dice sweet potatoes. Add to cooker.
  6. Add red lentils.
  7. Secure lid and cook at high pressure for 5 minutes.
  8. Quick release pressure.
  9. Add sage, caraway, smoked paprika, powdered mustard, celery seed, tamari & hot sauce and
  10. mix.
  11. Add broccoli, collards & kale. Push down into soup and mix.
  12. Cook at high pressure for 3 minutes.
  13. Quick release pressure.
  14. Remove bay leaf.
  15. Add apple cider vinegar & black pepper. Mix well.
  16. Serve.

Tips

  1. Would look prettier with orange sweet potatoes. I used Japanese because that's what I had on hand.
  2. If desired, put a little cooked brown rice in the bottom of bowl before ladling soup.
  3. Can easily be made on a stove top. It will take red lentils 20 to 30 minutes to cook when simmered.

It's the food!

Comment

Print Friendly and PDF