I have not had a chance to try new recipes and write in a while now! This yummy soup was introduced to us by our friends Thenu and Arun when we visited them this fall. They were gracious enough to accommodate my vegan needs during our visit. Thenu had found this delicious recipe on one of my favorite blogs, "Cooking with Manali". I had been wanting to make it since then.
It has all the ingredients that I LOVE! Plus it is a one pot dish that I can make in my favorite Instant Pot (IP)! I have slightly modified it from the original recipe to accommodate our taste buds. Also changed the cooking time to make it more efficient.
You will need:
Aromatics:
1-2 tbsp olive oil
1 medium or 1/2 large white/yellow onion chopped
3 garlic cloves chopped
Vegetable:
8 oz mushrooms sliced (thick)
Seasoning:
1 tsp onion powder
1 tsp garlic powder
2 tsp oregano
1 tsp red chilli flakes (you can use less if you want it less spicy)
1 tsp ground black pepper
1 tsp salt (adjust to taste)
Soup:
3 cups almond milk
4 cups vegetable broth (or water)
Lasagna:
7-8 lasagna sheets broken
Garnish:
cashew paste (1/2 cup raw cashews + 1/2 cup hot water)
juice from 1/2 lemon
3- 4 tbsp nutritional yeast
basil (can add other greens as well if you wish)
Method:
Soak the cashews with hot water for 15-30 minutes (or the time while you prep and cook the soup in IP).
Turn on the IP on saute mode. Add the oil. Once it is hot add in the aromatics. Saute for a bit. Add in the mushrooms, saute for a 1 minute or so. Add in the seasonings except for the salt. Mix them in. Pour in the almond milk and broth. Mix in the lasagna sheets. Add the salt. Close the IP lid. Switch from saute mode to manual high pressure mode for 3 minutes. Let the pressure release naturally for 10 minutes. Then go for manual pressure release.
While the soup is cooking in IP. Blend the soaked cashews and make it into a paste.
Once you have opened the IP lid, add in the cashew paste and other garnishing items including lemon juice, nutritional yeast and basil.
Serve it hot and ENJOY!
