Description
Welcome to the plant-forward kitchen! Today, we’re whipping up a stunning and nutritious Violet Plant-Based Vegetable Winter Soup. Packed with a rainbow of purple and red veggies, this soup is not only a treat for the eyes but also a delight for your taste buds and packed with beneficial nutrients.
Ingredients
Units
Scale
Vegetables 3 cups total
- Broccoli
- Red cabbage
- Carrots
- Spring onion
- Kale
- Purple sweet potato
- Purple cauliflower
- Purple radish
For the Broth:
- Cumin 1/2 tsp
- Coriander 1/2 tsp
- Pink peppercorns 1/2 tsp
- Porcini mushroom powder
- Bay leaf – 1
- Dried mushrooms 2-3
- Cardamom pod – 1 -3 crushed
- 1/2 cup quinoa and 1/2 cup wild rice (can add more)
For Finishing:
• Salt and pepper to taste
• Freshly cut watermelon radish
• Olive oil
Instructions
Instructions:
-
Prepare the Broth:
- In your Instant Pot, combine cumin, coriander, pink peppercorns, porcini mushroom powder, a bay leaf, and dried mushrooms with water.
- Bring the mixture to a boil.
- Allow it to cook for 20 minutes.
- After 20 minutes, remove the bay leaf and the peppercorn-mushroom powder combo.
-
Add the Vegetables:
- Chop your selected vegetables into bite-sized pieces.
- Add them to the broth in the Instant Pot.
- Cook on medium heat. The duration depends on how soft you prefer your vegetables (typically around 15-30 minutes).
-
Final Touches:
- Once the vegetables are cooked to your liking, season the soup with salt and pepper.
- Serve the soup in bowls.
- Garnish each bowl with freshly cut watermelon radish and a drizzle of olive oil.
Notes
- Feel free to adjust the quantities and types of vegetables based on preference and availability.
- The soup’s vibrant violet color comes from the purple and red vegetables, making it not only nutritious but also visually appealing.
- This recipe is versatile, so feel free to experiment with different vegetable combinations and spice levels.
- Prep Time: 30
- Cook Time: 60
- Category: Vegan
- Cuisine: American
