The Whole Food Plant Based Cooking Show
Instant Pot Vegan Thai Peanut Soup
Calories: 246kcal
Here is a delicious Plant Based Thai Peanut Soup recipe for the Instant Pot that will warm your belly on these cold evenings. The warmth from the red chili flakes and the creaminess of the peanut butter flavored broth will tempt you to eat more than just one bowl. If you don’t have an Instant Pot, you can make in a soup pot on the stove that you will simmer for at lest 45 minutes.
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Equipment
Ingredients
- 2 onions diced
- 8 oz mushrooms diced
- 2 cups sweet potatoes diced
- 2 cup cabbage diced
- 4 cups spinach fresh
- ½ cup peanut butter
- 14 oz garbonzo beans
- 2 tsp ginger powder
- 2 tsp onion powder
- 3 oz tomato paste
- ½ tsp red chili flakes
- 1 lime juice
- 6 cups water
Instructions
- Add the water, spices, and peanut butter to the Instant Pot pan and whisk until the peanut butter is distributed.
- Add the remaining ingredients and stir lightly
- Put lid on Instant Pot
- Turn vent valve to seal
- Press pressure cooker setting and set for 15 minutes.
- Let natural pressure release for 10 - 15 minutes and then turn the vent open.
- Once Instant Pot is depressurized, open.
- Stir soup and enjoy!
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Nutrition
Calories: 246kcal | Carbohydrates: 33g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 204mg | Potassium: 721mg | Fiber: 8g | Sugar: 9g | Vitamin A: 6358IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 3mg
