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Instant Pot Red Velvet Beet Soup

There’s something mind-blowingly sublime about this red velvet beet soup. Scarlet and velvety, rich in umami flavor, the whole is greater than the sum of red lentils, beets, carrots, its parts. Serve this amazing vegan soup without speaking a word.

Instant Pot Red Velvet Beet Soup | Letty's Kitchen

Imagine sitting down at the communal table. A steaming bowl of strikingly bright red soup is placed before you. No one tells you what it might be. Wow this is incredible, what the heck is it? Tomato? No. Sip after sip, you savor every nuance.

I first tasted this nourishing vegan potage on a retreat where meals were enjoyed in silence—no chatter, no exclaiming how delicious, or no wondering out loud. Do you think quiet and calm enhances food?

Remarkably elegant red velvet beet soup. No preconceptions. Pretend you don’t know what or how, and enjoy with curiosity.

ingredients for Instant Pot Red Velvet Beet Soup

Red Velvet Beet Soup details:

  • Soup making in a pressure cooker is quick and efficient, so that’s how I roll. Before owning an Instant Pot, I fervently promoted stovetop pressure cookers–just as fast, with fewer bells and whistles. This soup is super easy to make on the stove as well, and you’ll find those directions in the recipe.
  • Fermented miso’s umami ranges in flavors and colors, textures and aromas, as varied as that of the world’s fine wines or cheeses.
  • The onions sautéed in rich nutty toasted sesame oil brings in yet more flavor.
  • When testing this recipe, I drew pretty white squiggle of vegan sour cream on top. But you know what? The tangy cream dented the red velvet sublime WOW flavor—just a squiggle of difference changed this soup’s essence. Really. Resist the urge to add.
  • Immersion blenders are the other amazing timesaver for creamy soups. You stick the wand in the pot and whir away—no messy hot fuss and muss.
  • I saw herb scissors in action last month and quickly decided they’re my next kitchen tool–fresh herb confetti in seconds flat. Anybody recommend a brand?
  • You might also like this Instant Pot creamy vegan Southwestern cauliflower soup.

Vegan Instant Pot Red Velvet Beet Soup

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Savory Goat Cheese, Basil, and Sun-Dried Tomato Muffins

Goat cheese, basil, and sun-dried tomato muffins, made with whole wheat flour and olive oil–each and every bite pops with flavor! With tangy smooth cheese and intense tomato essence, these savory muffins are superb cornerstone eats for cool weather meals.

Goat Cheese, Basil, and Sun-Dried Tomato Muffins pulled apart

The perfect match for steaming hot soup and a crisp green salad, you’ll also be wanting these rustic almost biscuit-like muffins for breakfast, with eggs and coffee, or as a simple snack, just because. Just because we love our muffins.

Today’s savory goat cheese, basil, and sun-dried tomato muffins are the first in a muffintalk series. I’m talking sweet, savory, vegan, gluten-free, paleo, healthful, and every once in a while, a bit of decadence. Continue Reading…

Jumbo Pumpkin Spice Chocolate Chip Cookies

These puffy honey-sweetened pumpkin spice chocolate chip cookies remind me of the ones my grandmother used to make. Soft, sort of cake-like, and perfumed with pumpkin pie spice, these are old-fashioned pumpkin cookies, updated.

Pumpkin Spice Chocolate Chip Cookies | Letty's Kitchen

Pumpkins, pumpkin bread, pumpkin lattes, pumpkin whatever.  If you are with me that pumpkin shouldn’t show its spice until summer is officially over, the wait is over. Pumpkin people, autumn is upon us. Open the floodgates for pumpkin pie spice and everything nice! Continue Reading…

Italian Panzanella Salad with Kalamata Olives and Cherry Tomatoes

Fruity, salty, sweet, and tangy sharp, with pan-crisped croutons to absorb all that juicy flavor goodness, this Italian panzanella salad with Kalamata olives and cherry tomatoes is calling your name!

Italian Panzanella Salad with Kalamata Olives and Cherry Tomatoes | Letty's Kitchen

Panzanella—don’t you love how this four-syllable word rolls off your tongue? Pant-sa-nell-a. A salad invented to use up days-old bread. I used to shy away from panzanella recipes, imagining soggy bread with veggies, an image that didn’t quite jive with such a toothsome word!

Ingredients for Italian Panzanella Salad with Kalamata Olives and Cherry Tomatoes

No more thinking like that–this recipe’s olive oil-toasted artisan bread croutons erase all panzanella shyness–no sodden bread here. The croutons keep their crunch even as they take on tangy red wine vinegar, olive oil, and tomato juiciness.  Continue Reading…

Fresh Peach and Tomato Salsa with Pan Seared Tofu

OK, who’s with me on this? I’m kicking and screaming—it’s still summer! For autumn’s sake, please, no pumpkin. Not yet. Right now, with produce bins brimming with the best of the season, let’s take advantage and turn those juicy sweet tomatoes and peaches into peach and tomato salsa with pan seared tofu.

Peach and Tomato Salsa Pan Seared Tofu-Letty's Kitchen

Lime and honey with fresh peaches and tomatoes, spiced with jalapeño chile, red onion, and cilantro—it’s the best! Sauté flavor-neutral tofu until it’s golden crunchy on the outside, tender chewy on the inside, and then off the flame, while the pan is still hot, pour the peach and tomato salsa all over. The tofu absorbs the flavorful salsa juices for a most delectable vegetarian feast. Continue Reading…