Name: Hearty Veggie Peanut Curry Soup (Instant Pot Recipe)
Ingredients: 1 Large Sweet Onion (chopped); 2 cups Butternut Squash (cubed); 2 cups Brocolli Florets; 2 Red Bell Peppers (chopped); ½ tbsp Curry Spice; 1 tsp of each Cayenne, Cumin, Ginger and Turmeric (you can adjust the spice level later on, so start with 1 tsp); 1 Can of Coconut Milk (I do not recommend low fat, it does not taste nearly as good); 2 cups Organic Vegetable Stock (I used Inspired Organics); 1 cup Organic Frozen Sweet Peas (I used Inspired Organics); 1 cup Organic Diced tomatoes (I used Inspired Organics); 2 tbsp Curry Paste; ½ Fresh squeeze lime; 2 tbsp Fish Sauce; ½ cup Creamy Natural Peanut Butter (I used Inspired Organics); Option to add: Cubed firm tofu or tempeh. You can also add cooked shrimp.

This is an instant pot recipe! You can also make it without an instant pot - see the bottom for notes.

CategoryComfort Food, Dinner, Gluten Free, Seasonal, Soup, Vegan, Vegetarian

Yields1 Serving

Ingredients:

I include a good amount of vegetables in this recipe because once pressure cooked, they shrink down significantly! You can also switch up which vegetables you want to add in here. I recommend a starch as your "base vegetable" - squash, sweet potato or carrots. The beauty of this recipe is that you can switch it up entirely based on what you feel like.

1 Large Sweet Onion (chopped)

2 cups Butternut Squash (cubed)

2 cups Brocolli Florets

2 Red Bell Peppers (chopped)

½ tbsp Curry Spice

1 tsp of each Cayenne, Cumin, Ginger and Turmeric (you can adjust the spice level later on, so start with 1 tsp)

1 Can of Coconut Milk (I do not recommend low fat, it does not taste nearly as good)

Add ins: Once vegetables above have been pressure cooked with spices.

2 cups Organic Vegetable Stock (I used Inspired Organics)

1 cup Organic Frozen Sweet Peas (I used Inspired Organics)

1 cup Organic Diced tomatoes (I used Inspired Organics)

2 tbsp Curry Paste

½ Fresh squeeze lime

2 tbsp Fish Sauce

½ cup Creamy Natural Peanut Butter (I used Inspired Organics)

Option to add: Cubed firm tofu or tempeh. You can also add cooked shrimp.

Directions:

In a pressure cooker, add butternut squash (or base starch vegetable), brocolli, peppers and chopped onion. Add in coconut milk and spices. Mix around a little bit. Put on lid and close properly. Make sure the seal is not on venting.

Set to cook on high pressure for 8 minutes.

***NOTE: When you set your pressure cooker to cook for 8 minutes, it does not mean that it will be ready in 8 minutes. It takes time for the pressure to build inside. It could take 5 minutes or it could take 25 minutes. It just depends on how much is in the pressure cooker. The more that is in there, the longer it takes. Be patient. It will say "ON" until it beeps and starts "pressure cooking". At that time, it will start to count down from 8 minutes. When it is done the cooking, it will beep again. That is time for you to let the seal vent. It will be a loud / dense release of steam so be careful!

When the vegetables are pressure cooked, remove the lid and mix the vegetables around. Set mode to saute.

Add in peanut butter, curry paste, lime juice, and fish sauce and mix well.

Add in vegetable broth, diced tomatoes, and peas. Mix well! Give the soup a taste, you may want to add more curry spice or peanut butter depending on what flavor profile you like. Sometimes I add both! I like it very spicy and peanuty!

If you want to add more protein, toss it in here. I like to add cubed tempeh, tofu or mini cooked shrimps.

Let the soup continue to cook and thicken in the pot. After about 15 minutes, you will be good to go!

ENJOY!

If you do not have an instant pot:

If you DO NOT have an instant pot, you can still make this recipe in a large regular soup pot! Start by sauteing onions in oil until soft. Add in vegetables, coconut milk, and spices. Mix and cover. Cover for about 30-40 minutes until vegetables soften. You will need to mix every so often. Once vegetables are soft, follow the above directions starting from step 3.

Ingredients