I have been working feverishly for the past month or so to complete my pressure cooking cookbook. I’ve taken few breaks and haven’t seen much of the world lately. Still, I managed to get attacked by a germ, a virus. I suspect that my son’s return from a trip back east with a sickness, and his coughing, without covering his mouth, led to this moment.
Chilled Cucumber Dill Soup Serves 4 There is something so incredibly refreshing about the combination of cucumbers and dill. Chilling the soup amplifies the effect even more. 3 medium, or more juicy, fresh, cucumbers 1 tablespoon chopped fresh dill 2 teaspoons Dijon mustard 1/2 teaspoon sherry or champagne vinegar 2 tablespoons vegan sour cream Freshly ground black pepper 1 teaspoon mustard or cumin seeds, toasted
Middle Eastern Chickpea Soup with Spinach Serves 4 to 6 13 minutes at high pressure; natural pressure release; 2 minutes stovetop cooking This recipe reminds me of a kind of cooked whole bean hummus with spinach. It tastes like “real” food which is why I love it. You know how I feel about garbanzo beans (chickpeas) so… it’s no wonder that I love this soup.
Winter Vegetable and Barley Soup Serves 6-8 10 minutes at high pressure; natural release This pressure cooked recipe takes you beyond traditional mushroom barley soup and includes fresh vegetables of the season. If you want to add any cruciferous vegetable such as broccoli or cauliflower, add them after the pressure comes down. 1 tablespoon olive oil 1 cup sliced onions, shallots or leeks ½ cup
Harvest Vegetable Soup Serves 6-8 Use whatever vegetables are harvest fresh for this soup. If you have corn or green beans, add them when you add the tomato. 2 tablespoons canola oil (optional) 2 medium leeks, sliced 5 cloves garlic, minced 3 cups peeled, cubed winter squash like Delicata, Sweet Dumpling or Butternut 3 cups sliced potatoes, like Yukon Gold ½ cup diced carrot 6