TOMATO AND BEET SOUP
SERVES 4 PREP: 5 minutes COOK: 30 minutes TOTAL: 35 minutes
Not only does this soup look gorgeous but it also has the perfect balance of subtle sweetness from the beet and carrots and a touch of spice from fresh ground pepper. The idea of taking something classic like tomato soup and adding an unexpected ingredient, like the vibrant beet in this recipe, has my mom’s style of cooking written all over it. Served with crunchy croutons, this pureed soup is so satisfying. To serve the soup gluten-free, omit or use a gluten-free variety of croutons.
4 plum tomatoes, cored and quartered
2 carrots, peeled and sliced
1 beet, peeled and cut into cubes
½ teaspoon ground cumin
2-inch cinnamon stick
Kosher salt
3 cups water
2 tablespoons arrowroot powder or cornstarch, mixed with ¼ cup water
½ teaspoon fresh ground black pepper
2 cups croutons
Combine the tomatoes, carrots, beet, cumin, cinnamon stick, 1 teaspoon salt, and water in the Instant Pot and stir to mix.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting or allow the pressure to release naturally (this can take up to 25 minutes). Open the pot and discard the cinnamon stick. Use an immersion blender to puree the soup until smooth. Slowly add the arrowroot powder slurry, stirring constantly. Stir in the pepper, then taste and adjust the seasoning with salt if needed.
Select the high Sauté setting and cook until the soup comes to a gentle boil, about 5 minutes. Stir and press the Cancel button to turn off the Instant Pot.
Ladle the soup into bowls and serve hot with croutons scattered over the top.
PUMPKIN COCONUT SHORBA
SERVES 4 PREP: 5 minutes COOK: 25 minutes TOTAL: 30 minutes
This striking, flavorful vegan soup is cooked with fresh pumpkin, coconut milk, and a dash of spice. The hint of garam masala is the magic that melds all the flavors together. Try a sprinkle of cayenne pepper over the top for a kick and serve with warm naan for dipping.
1½ pounds peeled and cubed pumpkin (1-inch cubes; about 5 cups)
½ cup diced yellow onion
4 garlic cloves, peeled
1 (13½-ounce) can reduced-fat coconut milk
1 cup low-sodium vegetable broth
1 tablespoon olive oil
1½ teaspoons kosher salt
1 teaspoon garam masala (this page) plus more to serve
1 pinch cayenne pepper (optional) plus more to serve
Combine the pumpkin, onion, garlic, coconut milk, vegetable broth, olive oil, and salt in the Instant Pot and stir to mix.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 8 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and, using an immersion blender, puree the soup until smooth. Stir in the garam masala and cayenne.
Ladle the soup into bowls, sprinkle a pinch of garam masala and a pinch of cayenne over the top, and serve hot.
CAULIFLOWER SOUP WITH TUMERIC AND FENNEL
SERVES 4 PREP: 10 minutes COOK: 25 minutes TOTAL: 35 minutes
Cauliflower is a staple vegetable that can always be found in my fridge and freezer. When paired with warm naan, this recipe is a standby for a simple lunch or light dinner. The creamy, cozy, nutritious soup has a delicate complexity from earthy, aromatic spices such as turmeric and cumin, with a hint of fennel seed. The garam masala and cayenne pepper add a subtle kick.
1 tablespoon olive oil
1 yellow onion, sliced
1 teaspoon fennel seeds
3 cups cauliflower florets (2-inch florets)
2 plum tomatoes, cored and diced
1 russet potato, peeled and cut into cubes
6 garlic cloves, peeled
1 teaspoon grated fresh ginger
3 cups water, plus more as needed
20 raw cashews
¼ teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon garam masala (this page), plus more for serving
¼ cup chopped fresh cilantro
¼ teaspoon cayenne pepper
Select the Sauté setting on the Instant Pot and heat the olive oil. Add the onion and fennel seeds and sauté until aromatic, about 1 minute. Add the cauliflower, tomatoes, potato, garlic, and ginger and mix well. Add the water, cashews, turmeric, coriander, cumin, and salt and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at low pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and, using an immersion blender, blend the soup until it’s the consistency you prefer, adding more water as needed; the soup does not have to be smooth. Stir in the garam masala. Select the Sauté setting and cook until the soup comes to a gentle boil, about 5 minutes. Press the Cancel button to turn off the Instant Pot.
Ladle the soup into bowls, sprinkle each bowl with the cilantro and a pinch each of garam masala and cayenne, and serve hot.
VEGETABLE SWEET CORN SOUP
SERVES 4 PREP: 5 minutes COOK: 25 minutes TOTAL: 30 minutes
The grated ginger in this vegan soup lends the dish a refreshing and aromatic spice. Corn is the star ingredient, though, which makes for a slightly sweet vegetable soup. Using frozen corn allows you to make this dish in a snap, and you can save even more prep time by using preshredded carrots. This kid-friendly soup is as easy to eat as it is to make.
2 cups frozen corn kernels
1 small yellow onion, finely diced
1 teaspoon grated fresh ginger
4 cups low-sodium vegetable broth
1 tablespoon arrowroot powder or cornstarch, mixed with ¼ cup water
½ cup julienned carrots
½ cup thinly sliced cabbage, green beans, or celery
¼ cup thinly sliced green onions
Kosher salt and freshly ground black pepper
Combine 1 cup of the corn, the yellow onion, ginger, and vegetable broth in the Instant Pot and stir together.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 8 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and, using an immersion blender, carefully blend the soup until most of the corn is blended, 10 to 15 seconds. Select the high Sauté setting and slowly add the arrowroot powder slurry to the soup, stirring constantly. Stir in the carrots, cabbage, green onions, and remaining 1 cup corn. Cook until the soup comes to a boil and the vegetables are warmed through, 5 to 7 minutes. Press the Cancel button to turn off the Instant Pot. Taste and adjust the seasoning with salt and season with pepper if needed.
Ladle the soup into bowls and serve hot.
CHICKEN CILANTRO SOUP
SERVES 4 TO 6 PREP: 10 minutes COOK: 35 minutes TOTAL: 45 minutes
Bright and spicy ginger and aromatic cilantro stand out in this Indian twist on traditional chicken soup. Filled with just-cooked fresh, crunchy cabbage and carrots, this one-dish meal is perfect for lunch or a light dinner. Look to the variations for a vegan option, and add whichever veggies you like.
2 tablespoons neutral vegetable oil
1 cup coarsely chopped fresh cilantro stems, plus ½ cup chopped cilantro leaves for garnish
1 to 3 jalapeño chiles, sliced (see Note)
2 tablespoons grated fresh ginger
1 tablespoon minced garlic
1 pound boneless, skinless chicken breasts
12 black peppercorns
1 teaspoon kosher salt
2 cups water
2 cups low-sodium chicken broth
1 cup thinly sliced cabbage
1 cup julienned, peeled carrots
3 tablespoons arrowroot powder or cornstarch, mixed with 1 cup water
¼ teaspoon freshly ground black pepper (optional)
2 tablespoons freshly squeezed lemon juice
Select the high Sauté setting on the Instant Pot and heat 1 tablespoon of the oil. Add the cilantro stems, jalapeños, 1 tablespoon of the ginger, and the garlic; stir to combine; and cook until aromatic, about 1 minute. Add the chicken, peppercorns, and salt; pour in the water and chicken broth; and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure release to Venting to release any remaining steam. Open the pot and, using tongs, transfer the chicken breasts to a cutting board. Shred the chicken with a fork and set aside. Strain the cooking liquid through a fine-mesh strainer placed over a large bowl, gently pressing the cilantro stems to extract as much liquid as possible. Discard the stems and other solids and reserve the broth. Rinse and dry the inner pot and return to the housing.
Select the high Sauté setting on the Instant Pot and heat the remaining 1 tablespoon oil. Add the cabbage, carrots, and remaining 1 tablespoon ginger and stir until combined. Add the shredded chicken, reserved broth, and arrowroot powder slurry and stir until combined. Cook until the soup comes to a gentle boil, 2 to 3 minutes. The vegetables will still be crunchy. Press the Cancel button to turn off the Instant Pot. Add the ground black pepper, lemon juice, and chopped cilantro and stir to combine. Ladle the soup into bowls and serve hot.
VEGAN VARIATION
Substitute 1 pound tofu, in 1-inch cubes, for the chicken and vegetable broth for the chicken broth. Add the tofu along with the cabbage and proceed as directed.
NOTE
Use 1 to 3 jalapeño chiles depending on how spicy you would like the soup.
LAMB STEW
SERVES 4 PREP: 10 minutes COOK: 1 hour TOTAL: 1 hour, 10 minutes
Comfort in a bowl! This easy classic is a blend of warm spices and chunks of tender lamb in a thick gravy traditionally prepared for hours. You can use any dried red chiles in place of the Kashmiri red chiles, but be sure to adjust the quantity based on the heat level. Enjoy this mouthwatering stew fireside on a cold rainy day with lightly toasted butter naan, and your stomach will surely thank you.
2 tablespoons neutral vegetable oil
2-inch cinnamon stick
2 Indian bay leaves
20 black peppercorns
4 green cardamom pods
1½ pounds boneless lamb shoulder, cut into 1½-inch cubes
2 yellow onions, each cut into 8 chunks
2 carrots, peeled and cut into 2-inch chunks
2 large yellow potatoes, cut into 2-inch cubes
3 Kashmiri dried red chiles, stemmed, or 1 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon Kashmiri red chile powder or another mild red chile powder
½ cup water
¼ cup chopped fresh cilantro
Select the high Sauté setting on the Instant Pot and heat the oil. Add the cinnamon stick, bay leaves, peppercorns, and cardamom and sauté until aromatic, about 1 minute. Add the lamb pieces and sear, turning each piece a couple of times, until lightly browned, 2 to 3 minutes. Add the onions, carrots, potatoes, chiles, salt, and chile powder; pour in the water; and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Meat/Stew setting and set the cooking time for 35 minutes at high pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir well. Select the high Sauté setting and cook until the stew starts to thicken, about 5 minutes. Press Cancel to turn off the Instant Pot. The stew will thicken further as it cools.
Ladle the stew into bowls, sprinkle with the cilantro, and serve hot.
RED LENTIL SOUP WITH SPINACH
Masoor Palak Soup
SERVES 4 TO 6 PREP: 5 minutes COOK: 30 minutes TOTAL: 35 minutes
Masoor, or red lentils, are quick cooking, robust, and flavorful. This dish, inspired by Moroccan lentil soup, has a hint of garam masala and tastes even better the next day. Handfuls of spinach make it a convenient and nutritious one-pot meal. A hot bowl of this comforting soup can be paired with warm naan or rice for a wholesome meal.
1 yellow onion, finely diced
1 carrot, peeled and sliced
1 cup canned diced tomatoes with juice
1 cup masoor daal, rinsed
2 tablespoons minced garlic
1 teaspoon Kashmiri red chile powder or another mild red chile powder
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala (this page)
¼ teaspoon ground turmeric
3 cups low-sodium vegetable broth
1 cup water
Kosher salt
2 big handfuls of baby spinach, coarsely chopped
¼ cup chopped fresh cilantro
4 to 6 lemon wedges
Combine the onion, carrot, tomatoes and their juice, masoor daal, garlic, chile powder, coriander, cumin, garam masala, and turmeric in the Instant Pot and stir to mix. Pour in the vegetable broth and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 8 minutes at high pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Select the high Sauté setting and mash the lentils with the back of a spoon. Stir in the water and taste and adjust the seasoning with salt if needed. Fold in the spinach and cook until the soup comes to a gentle boil and the spinach has started to wilt, about 5 minutes. Press the Cancel button to turn off the Instant Pot. The soup will thicken further as it cools.
Ladle into bowls, sprinkle with cilantro, and serve hot with a squeeze of lemon.
SOUTH INDIAN LENTIL SOUP
Sambar
SERVES 4 PREP: 10 minutes COOK: 40 minutes TOTAL: 50 minutes
Legend has it that sambar was named after a Maratha ruler, Sambhaji Maharaj, for whom this dish was prepared. Similar to the preparation of a traditional daal, sambar has a twist—it uses creamy tamarind instead of kokum (sour sun-dried fruit used in Indian cuisine) and toor daal (split yellow pigeon peas) instead of moong daal (split mung beans). Here is a simplified recipe for this slightly tangy South Indian lentil soup loaded with hardy vegetables.
2 tablespoons neutral vegetable oil
½ teaspoon black mustard seeds
1 small yellow onion, thinly sliced
1 plum tomato, cored and diced
1 carrot, peeled and sliced
12 frozen drumstick beans (see Note), cut into 2-inch pieces (optional)
15 curry leaves, chopped
½ cup toor daal, rinsed
1 to 3 tablespoons sambar powder (this page; see Note)
1 tablespoon minced garlic
Kosher salt
¼ teaspoon ground turmeric
⅛ teaspoon hing (asafetida; see this page)
4 cups water
1 tablespoon tamarind concentrate paste (optional)
1 teaspoon grated jaggery or brown sugar (optional)
¼ cup chopped fresh cilantro
Select the high Sauté setting on the Instant Pot and heat the oil. Add the mustard seeds directly to the hot oil at the bottom edges of the pot and cook until they pop, 2 to 3 minutes. Add the onion, tomato, carrot, drumstick beans, curry leaves, toor daal, sambar powder, garlic, 2 teaspoons salt, turmeric, and hing; pour in 3 cups of the water; and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Select the high Sauté setting and mash the daal with the back of a spoon. Add in as much of the remaining 1 cup water as needed to adjust the soup to your preferred consistency. Stir in the tamarind and jaggery and taste and adjust the seasoning with more salt and sambar powder if needed. Cook until the sambar comes to a full boil, about 5 minutes. Press the Cancel button to turn off the Instant Pot. The soup will thicken further as it cools.
Ladle into bowls, sprinkle with the cilantro, and serve hot.
NOTES
The optional drumstick beans used in this recipe are long green beans from the Moringa tree. They are sold fresh and frozen in Indian grocery stores.
The homemade sambar powder used in this recipe calls for the mild Kashmiri red chile powder, so you can use 3 tablespoons. Store-bought sambar powders can be spicy, in which case only 1 tablespoon should be enough.
SPICY LENTIL SOUP WITH COCONUT
Mysore Rasam
SERVES 4 PREP: 10 minutes COOK: 35 minutes TOTAL: 45 minutes
My favorite South Indian rasam recipe came to me by way of a friend’s mother. My simplified version of this brothy soup uses a homemade rasam powder to create layers of spicy authentic flavors. If you opt for a store-bought variety, please note that it tends to be spicier than mine. Please adjust the spice level to your taste. Serve hot as a soup or alongside steamed rice.
TADKA
2 teaspoons ghee
1 teaspoon black mustard seeds
¼ teaspoon hing (asafetida; see this page)
20 curry leaves, chopped
RASAM
1 teaspoon ghee
2 tablespoons unsweetened shredded dried coconut
⅓ cup toor daal, rinsed
⅛ teaspoon ground turmeric
4 cups water
1 plum tomato, cored and finely diced
1½ tablespoons tamarind concentrate paste
1 to 2 tablespoons rasam powder (this page)
2½ teaspoons kosher salt
2 teaspoons grated jaggery or brown sugar
¼ cup chopped fresh cilantro
To make the tadka: Select the high Sauté setting on the Instant Pot and heat the ghee. Add the mustard seeds and hing directly to the hot oil at the bottom edges of the pot and cook until the mustard seeds start to pop, 2 to 3 minutes. Carefully add the curry leaves, as they may cause the hot oil to spatter, and sauté until the leaves start to crisp up, about 30 seconds. Press the Cancel button to turn off the Instant Pot. Wearing heat-resistant mitts, lift out the inner pot and transfer the tadka to a bowl. Return the now-empty inner pot to the Instant Pot housing.
To make the rasam: Select the high Sauté setting on the Instant Pot and heat the ghee. Add the coconut and sauté until lightly toasted, about 30 seconds. Add the toor daal and turmeric, pour in 1 cup of the water, and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Press the Cancel button to reset the cooking program, then select the high Sauté setting and mash the daal with the back of a spoon. Stir in the remaining 3 cups water, the tomato, tamarind paste, rasam powder, salt, and jaggery, followed by the reserved tadka. Cook until the rasam comes to a full boil, about 5 minutes. Press the Cancel button to turn off the Instant Pot.
Ladle into bowls, sprinkle with the cilantro, and serve hot.
VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee.
