Butternut Squash Sweet Potato Corn Soup

You can make soup and many other recipes in minutes if you own an Instant Pot(IP). My daughter loved it so much, she brought a smaller size of the same. I make everything in the IP. From sweet Pongal, toKhara pongee, to bisibele bath, and to soup, I use the IP for almost all of my cooking.

I had a bag of frozen butternut squash, sweet potatoes and several boxes of frozen corn. I wanted to make something warm, not too spicy, and a dish with no onion or garlic.

This soup was super delicious and very filling.

Ingredients:

• 1 bag of frozen butternut squash
• 1 large sweet potato – washed, peeled and cubed
• 1/2 bag of frozen sweet corn
• 1 tsp – cumin powder
• 1/2 inch ginger finely grated
• 1/4 tsp crushed red pepper
• 1/4 tsp crushed black pepper
• 3/4 cup – Almond milk(optional)
• salt to taste
• 1 tsp Olive oil

Method:

• Turn on the IP to sauté, add oil crushed red pepper
• Add sweet potatoes and fry for 2 minutes
• Add frozen squash and corn and fry again.
• Now add cumin powder, grated ginger and mix well.
• Add salt, water to completely cover the vegetables
• Turn the IP to soup setting, and the time was 30 minutes
• Once the vegetables are cooked, blend with a immersion blender
• If you don’t have one, you can blend in your mixer once the soup is cool
• Next, add almond milk ( optional) and bring to a slow boil
• Serve the soup with some crushed black pepper and some olive oil

Carrot Beetroot Soup

It is getting cold day by day, and the body and mind craves for something hot, spicy and yet healthy everyday. My daughter gave me the recipe for this yummy soup which is full of nutrients. I was given the Instant Pot(IP) by Ms. Vani (Extended Sister) and I have been using it religiously since.

Ingredients:

• 3 carrots – washed and cubed
• 1 large Beetroot – washed and cubed
• 2 medium size onions – chopped
• 1 tsp each – turmeric, coriander powder, cumin powder, red chili powder
• 3/4 cup – Almond milk(optional)
• salt to taste
• 1 tsp Olive oil

Method:

• Turn on the IP to sauté, add oil and fry onion
• when onions turn translucent, add turmeric, coriander, cumin and red chili powder and fry.
• Add carrots and beetroot and fry for 2 minutes
• Now add salt, water to completely cover the vegetables
• Turn the IP to soup setting, and the time was 35 minutes
• Once the vegetables are cooked, blend with a immersion blender
• If you don’t have one, you can blend in your mixer once the soup is cool
• Next, add almond milk ( optional) and bring to a slow boil
• Serve the soup with some crushed black pepper and some olive oil