Just 10 ingredients and less than 15 minutes required for this creamy flavorful soup! This one pot #instantpot soup has it all! Costumizable And pantry-staple friendly! A perfect way to use those old veggies and clean up your fridge.
Prep Time 5 minutesmins
Cook Time 10 minutesmins
Equipment
pressure cooker or instant pot
Ingredients
1tbspbutter or oil of your choice
4onions, roughly chopped
1-2carrots, roughly chopped
1big capsicum, roughly chopped
1cupcelery sticks, roughly chopped
1cupleek, roughly chopped
2clovesgarlic , roughly chopped
1can1000 ml strained tomato
500mlvegetable broth
Seasonings: 2 tsp salt, ½ tsp black pepper, ½ tsp cumin powder, 1 tsp sweet paprika, 1 tbsp Dry oregano, 1 tbsp dry zaatar
1tspfresh rosemary, chopped
1pack80g boursin cheese
Instructions
INSTANT POT:
Set instant pot to sauté. Add the butter and onion, cook until fragrant. Add the carrots, capsicum, leek, celery, and garlic and stir for few minutes till fragrant.
Add the strained tomato and mix, add the broth, and mix it all together. Add all the seasonings and mix.
Cover and turn the pressure valve to seal position and select the manual setting and cook on high pressure for 10 minutes.
Once done cooking, use the quick release function and release the steam. Carefully remove the cover. Add the fresh rosemary and blend with a hand blender till smooth.
Add the boursin cheese and keep blending for few minutes till smooth and creamy.
Ladle the soup into bowls and top with some fresh rosemary and chopped leek. Serve with some bread and enjoy!
STOVE TOP:
In large soup pot, melt the butter or oil and the onion and cook till fragrant. Add the carrots, capsicum, leek, celery, and garlic and stir for 5 minutes till fragrant.
Add the strained tomato, broth and seasonings and mix it all through. Bring to boil and lower the heat and simmer for 25 minutes till all the veggies are tender. Add the fresh rosemary and blend with a hand blender till smooth. Add the boursin cheese and blend till creamy and smooth and let it all simmer together on low heat for 5 min while mixing.
Ladle the soup into bowls top with fresh rosemary and leek and serve with some bread, enjoy!
Notes
You can customize the veggies as you like and depending on whatever you have in the fridge. Just do not skip the tomato, onions, and garlic.
The instant pot cooking gives this soup a deeper flavor and keep more nutrients in the veggies.
This soup freeze well up to 3 months and you can keep in the fridge up to 5 days if stored well.
You can use any kind of broth or stock you have on hand and you can use water also, or even bouillon cubes mixed with water.