Plat
Instant Pot Vegan Black Bean Soup
1 hPour 6Nutri-Score A€
A
1 h
1 hInstant Pot Vegan Black Bean Soup
ce qu’il vous faut
Ingrédients
dried black beans (soaked overnight and drained)Épicerie400 g
olive oilÉpicerie15 ml
onion (chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes4 morceaux
celery (chopped)Fruits et légumes2 morceaux
carrot (chopped)Fruits et légumes1 morceau
ground cuminÉpices5 g- smoked paprikaÉpices3 g
chili powderÉpices3 g- dried oreganoÉpices2 g
- canned diced tomatoesÉpicerie400 g
- vegetable stockÉpicerie1 litre
saltÉpices8 g- lime juice (freshly squeezed)Fruits et légumes15 ml
par portion
Nutrition
282kcal
- Glucides
- 43 g
- Protéines
- 16 g
- Lipides
- 5 g
ce que vous utiliserez
Ustensiles
Autocuiseur- Sauteuse
Mixeur plongeant
pas à pas
Préparation
- Étape 1
Sauté the aromatics
- Set the Instant Pot to sauté and heat the olive oil.
- Add the onion, celery, carrot and garlic and cook until softened and fragrant.
- Étape 2
Add the spices and tomato
- Stir in the cumin, smoked paprika, chili powder and oregano and cook briefly to toast.
- Add the canned tomatoes and scrape the bottom of the pot.
- Étape 3
Pressure cook the soup
- Add the soaked black beans, vegetable stock and salt.
- Seal the lid and cook on high pressure, then let the pressure release naturally.
- Étape 4
Blend and finish
- Blend part of the soup with an immersion blender until creamy, leaving some beans whole.
- Stir in the lime juice and adjust the seasoning.
- Étape 5
Serve
- Ladle into bowls and top with toppings of choice.
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