Vegan Slow Cooker Lentil Vegetable Soup
Everyone needs an easy go-to soup for winter. It can be because you're like me and don't want to leave the house if it's less than 40 degrees or you could be snowed in. This is made with ingredients you'd have on hand already and you can tweak it if you don't have everything.
Servings: 6 servings
Calories: 197kcal
Ingredients
for the saute:
- 1 tablespoon olive oil or dry saute for no added oil
- 1 small onion minced
- 1 clove garlic minced
for the soup:
- 1 medium potato peeled and cubed
- 1 small sweet potato peeled and cubed
- 2 medium carrots cubed
- 1 cup lentil blend autumn blend, pachraya massoor, or mix of yellow split peas, red lentils, Beluga lentils and brown lentil
- 5 cups water
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon rosemary powder or 1 teaspoon dried whole rosemary
after cooking:
- 1/4 cup nutritional yeast
- salt and pepper to taste
Instructions
- Instant Pot Instructions:Turn on the Instant Pot and use the saute function. Heat the olive oil, then saute the onion until translucent. Add the garlic and saute a minute or two more.
- Turn off the saute function and add all the soup ingredients. Put the lid on and make sure the vent is closed. Press the manual button and set to cook for 10 minutes.
- Once the cooking time is over, allow it to release the pressure naturally. You'll know when you can open the lid because the little silver dot will no longer be up.
- Stir in the after cooking ingredients and serve yourself a big bowl. I like to have a big piece of crusty bread with it.
- Slow Cooker Instructions:Saute the saute ingredients or be lazy and toss them in raw minus the oil with the soup ingredients. Cook on low 7 to 9 hours.
- Add the after cooking ingredients and serve!
Nutrition
Calories: 197kcal | Carbohydrates: 32g | Protein: 10g | Fat: 2g | Sodium: 42mg | Potassium: 653mg | Fiber: 12g | Sugar: 3g | Vitamin A: 6580IU | Vitamin C: 9.2mg | Calcium: 52mg | Iron: 4mg