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Marry Me Tuscan Vegetable Soup

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A heartwarming Tuscan vegetable soup with sweet potatoes, chickpeas, and creamy cashew cream, perfect for chilly evenings.

Ingredients

Scale
  • 5 cloves garlic (minced)
  • 1 yellow onion (diced)
  • 1 leek (chopped)
  • 1 large sweet potato (peeled and diced)
  • 5 sun-dried tomatoes (chopped)
  • 1 tbsp tomato paste
  • 2 tbsp paprika
  • 1 tbsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp salt
  • 5 cups vegetable broth
  • 1 can chickpeas (drained and rinsed)
  • 16 oz potato gnocchi (or 1½ cups large pasta shells)
  • 1.5 cups cashew cream (or coconut milk)
  • 0.5 lemon juice (optional)
  • 1 handful kale (chopped)

Instructions

  1. Sauté the garlic, onion, and leek in your pressure cooker on the sauté function for 3-4 minutes.
  2. Add the sweet potato and sun-dried tomatoes, cooking for 2 minutes before mixing in tomato paste, paprika, parsley, thyme, and salt.
  3. Pour in the vegetable broth, scraping the bottom of the pot to release the stuck bits.
  4. Seal the pressure cooker and set it to high pressure for 8 minutes. Allow for 5 minutes of natural pressure release.
  5. Stir in the chickpeas and gnocchi once the pressure has dropped.
  6. Fold in the cashew cream and add lemon juice if desired, then add the chopped kale until wilted.

Notes

This soup pairs wonderfully with crusty bread or a simple green salad. Leftovers can be stored in the fridge for up to 4 days and taste even better the next day.

Nutrition

Find it online: https://lunarecipez.com/marry-me-tuscan-vegetable-soup-pressure-cooker/

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