Quinoa Vegetable Soup
Rochelle Katz
ingredients
- 2 tsp canola oil
- 2 tsp garlic -- finely minced
- 2 C onions -- coarsely chopped
- 5 C boiling stock
- 2 tbsp tomato paste
- 1/2 C sliced dried mushrooms -- or 1/2 pound fresh
- 3 large carrots -- halved lengthwise, then thinly sliced crosswise
- 3 large celery ribs -- diced
- 1/2 C dried split peas or red lentils -- picked over and rinsed
- 1/2 C quinoa or white rice -- washed and drained
- 2 large bay leaves
- 1 tbsp dried dill
- salt and freshly milled pepper -- to taste
directions
Heat oil in cooker. Cook garlic and onion over medium high heat, stirring, for 3 minutes. Stir in remaining ingredients.
Lock lid in place. Over high heat bring to high pressure. Lower heat to maintain pressure and cook for 7 minutes. Reduce using either quick release or natural release.
Source: Great Vegetarian Cooking Under Pressure
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews