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25 minSet your instant pot to the sauté function and add in your onions and garlic with 3-4 tbsp of water. Let sauté about while you chop up the rest of your veggies.
Next add in your tamari, carrots, celery and let sauté 5 more minutes.
Add in your potatoes, chickpeas and water, set instant pot to manual, sealed and cook for . Release the pressure about after it is done and add in your fresh herbs and nutritional yeast.
In a large saucepan over medium heat add in your onions and garlic with 3-4 tbsp of water.
In a large saucepan over medium heat add in your onions and garlic with 3-4 tbsp of water. Let sauté about while you chop up the rest of your veggies.
Next add in your tamari and carrots and let sauté 5 more minutes.
Add in your potatoes and water, bring to a boil, reduce heat to a simmer, cover and cook about or until potatoes are soft.
Once its done and add in your dill and nutritional yeast and serve.
You can use any fresh herbs you like or have in your garden. I usually use a mix of dill, oregano, thyme, sage and basil because that is what I have growing right now but I've made this before with just fresh dill and it was just as good. The key is FRESH herbs not dried are what is going to give this soup its great flavor. Putting in some fresh spinach or finely chopped kale once its done cooking is also great for extra nutrition. This recipe is very versatile so have fun with it. If you want the soup thicker like a stew stick to 2 cups of water and if you want it more filling like a soup add in 4 cups of water. You can also add extra salt to taste and fresh lemon juice before eating which is great.
Every recipe here and every ebook recipe, turned into weekly plans and grocery lists. Dinner decided, groceries listed, progress tracked.
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