Collette’s Vegan Instant Pot Lettuce Soup

March 20, 2021

This is a deliciously creamy, and satisfying soup. You can make it with any salad greens, including lettuce, arugula, spinach, and watercress, will work fine. I used one head of iceberg lettuce. It is so easy to make in the Instant Pot!


COLLETTE’S VEGAN INSTANT POT LETTUCE SOUP

This recipe is from epicurious.com, and was featured in:The Wasteless Way to Use Up That Extra Arugula

INSTANT POT TIMES:

YIELDS: makes 6-8 servings

PREP TIME: 5 min

COMING TO PRESSURE: 10 min

COOKING TIME: 15 min

MANUAL RELEASE: 5 min

TOTAL TIME: 35 min

STOVETOP TIMES:

YIELDS: makes 6-8 servings

PREP TIME: 5 min

COOKING TIME: 15 min

SIMMER TIME: 15 min

TOTAL TIME: 35 min

INGREDIENTS:

  • 1 cup chopped onions (1 medium onion), scallions, and/or shallots
  • 3 garlic cloves, chopped
  • 3 tablespoons unsalted vegan butter, or I sautéed with 1/4 cup veggie broth (for oil free)
  • 1 bay leaf
  • 1/4 teaspoon Dill weed
  • 2 teaspoons ground coriander
  • 3 celery stalks, chopped
  • 1 cup fresh spinach, Chiffonade
  • 3/4 teaspoon salt, optional
  • 1/4 teaspoon black pepper
  • 1 (15 oz) can Trader Joe’s Organic Northern beans
  • 8 cups coarsely chopped lettuce leaves including ribs (3/4 lb). I used 1 medium head of iceberg, coarsely chopped
  • 4 cups Trader Joe’s Organic Low Sodium Vegetable Broth

INSTANT POT DIRECTIONS:

  • Chop, and prepare the onions, garlics, celery, spinach, and the lettuce.

• Set the Instant Pot to sauté. Use 1/4 cup of veggie broth to sauté the onions, celery, and garlic until the onions are translucent (about 5 minutes). Turn off the sauté setting.

• Add the remaining ingredients (bay leaf, Dill weed, coriander, spinach, black pepper, Northern beans, lettuce, and vegetable broth) to the sautéed onions.

• Close the Instant Pot lid. Make sure that the pressure valve is pointing to SEALING not VENTING.

• Press the pressure cook button and set the cooking time to 15 minutes.

• Once the soup is finished cooking, carefully release the steam using a wooden spoon. You may wish to use a cloth or kitchen towel to block any potential splatters. You may wish to let the Instant Pot naturally release the pressure.

• After the pressure is released, carefully open the lid pointed away from your face.

• Stir the soup, and taste test to adjust the seasoning if necessary. Remove the bay leaf.

• Use an immersion blender to purée the soup while inside the instant pot. You may also use a blender to purée the soup. Carefully pour the soup into the blender (two cups at a time). Be careful to cover the lid with a cloth to block any potential splatters.

  • Serve the soup hot with some croutons, a loaf of bread, or with vegan grilled cheese. I served it with the Vegan Caprese Grill Cheese Sandwiches made with the Easy Stretchy Vegan Mozzarella Cheese (recipes are in the previous blogs). I should also mention that I made the sandwiches out of my homemade Sourdough Bread (look for the recipe in an upcoming blog). Enjoy!

STOVETOP DIRECTIONS:

  • Chop, and prepare the onions, garlics, celery, spinach, and the lettuce.
  • Cook the onion, celery, and garlic in 2 tablespoons butter (or 1/4 cup veggie broth) in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, dill weed, salt (if using), pepper and cook, stirring (about 1 minute).
  • Add the Northern beans, spinach, lettuce, and vegetable broth and bring to a boil. Then, reduce the heat and simmer, covered, until the beans, and the vegetables are softened, about 15 minutes.
  • After the soup is done cooking, purée it in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, until thickened (about 15 minutes). Taste and adjust seasoning if needed.
  • Serve the soup hot with some croutons, a loaf of bread, or with vegan grilled cheese. I served it with the Vegan Caprese Grill Cheese Sandwiches made with the Easy Stretchy Vegan Mozzarella Cheese (recipes are in the previous blogs). I should also mention that I made the sandwiches out of my homemade Sourdough Bread (look for the recipe in an upcoming blog). Enjoy!

NOTES:

  • You may wish to mix into each served bowl of soup a tablesspoon of plain unsweetened Vegan yogurt.
  • You may wish to use the Cashew Sour Cream (recipe in a previous blog) in place of the vegan yogurt.

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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