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Vegan Instant Pot Red Velvet Beet Soup
Instant Pot Red Velvet Beet Soup
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

This recipe includes directions for both regular stove top and pressure cooking. Velvety smooth amazingly delicious vegan soup, creamy with red lentils, and sublime with dark miso umami. Makes 6 cups, serves about 4 persons.

Course: Soup
Cuisine: American, Vegan
Servings: 6 cups.
Author: Letty Flatt | Letty's Kitchen
Ingredients
  • 1 tablespoon toasted sesame oil
  • 1 medium red onion chopped (about 1 cup)
  • 6 cups vegetable broth or water
  • 1 cup red lentils rinsed and drained
  • 2 carrots chopped
  • 3 or 4 beets, about 2 cups chopped well-scrubbed, ends and root hairs trimmed, chopped
  • 3 bay leaves
  • 1 sprig fresh thyme optional
  • 2 tablespoons red miso
  • 1 ½ tablespoons chopped parsley
Instructions
  1. Heat the oil in the Instant Pot on Sauté. With a stovetop pressure cooker or soup pot, heat the oil over medium flame. Stir in the onion, sauté for 5 minutes, until the onion is translucent. Add the vegetable both, lentils, carrots, beets, bay leaves and thyme.
  2. In the Instant Pot, manually set the time to 6 minutes. Quick release the pressure using the top vent.
  3. For conventional pressure cooker—bring to pressure and cook for 6 minutes. Quick-release the pressure under cold running water.
  4. For stove-top cooking, simmer on low heat for about ½ hour, or until the beets are very soft.
  5. Remove the bay leaves and thyme sprig. (see note!) Puree the soup until smooth and velvety. Puree right in the cookpot, or of you don’t have an immersion blender, puree the soup in a blender. (Do this in 3 batches, as the steam from hot soup in a full blender forces the lid off, making a huge mess. Been there, done that.)
  6. Put the miso in a small bowl. Add ½ cup of the pureed soup and stir to dissolve the miso well. Stir the miso mix back into the pot. Heat gently but do not boil. (see note)

  7. Serve simply, garnished with chopped parsley.
Recipe Notes