This vegan 扁豆汤 is bursting with flavor 从 roasted 大蒜. It tastes like it’s been cooking all day, but cooks up in less than an hour in the 即时壶.
I didn’t grow up eating 小扁豆, but in my adult life I’ve found that I love them. They’re one of the quickest cooking beans (no soaking required) 和 they’re loaded with protein, 纤维, folate 和 iron. Plus I like their small size 和 versatility. There are so many different ways to prepare 和 eat 小扁豆, but one of my favorites has to be soup.
There’s actually a 扁豆汤 on the menu at one of my favorite Greek restaurants in town called斯特拉的. I typically order a big bowl of it as my meal with a salad on the side or convince Isaac to split a bowl with me if I’m ordering an entree. I’ve tried several times to make a 扁豆汤 at home that tastes like 斯特拉的 扁豆汤 和 failed. My version has never had the same flavor… until now. And I think I figured out the secret ingredients –roasted 大蒜 和醋.
By using a whole 灯泡 of roasted 大蒜 you get a lovely, robust 大蒜 flavor 和 a hint of sweetness that permeates the whole soup. And the red wine vinegar simply brightens up the flavor of the soup. It’s kind of like salt. Whenever you feel like a dish is missing a little something, you tend to add salt, right? Well sometimes salt can do it, but other times you need something acidic like citrus juice or vinegar. In the case of this soup, vinegar is the winner!
How to Roast Garlic
The first time I made roasted 大蒜 at home I fell in love. If you’ve never roasted 大蒜, you have to try it! Your entire house will smell amazing 和 it takes any recipe that calls for 大蒜 to the next level. Here’s how to make it:
Cut off the top – Cut the top of the 大蒜 灯泡 off about ¼ inch down 从 the top. You want to make sure you’re cutting off a bit of each clove around the 灯泡.
准备 – Place aluminum foil under the 大蒜 灯泡 和 drizzle 1 茶匙 of 橄榄油 over top to cover the exposed cloves. Wrap the foil around the 灯泡 tightly.
烤 – 烤 the 灯泡 at 400ºF for 30-40 分钟 or until the 大蒜 is soft 和 golden brown on top. Remove 从 the oven 和 let cool.
删除丁香 – Once cool, pop each clove out of its paper. Some cloves slide out really easily while others need to be encouraged out!
How to Make This in the 即时壶
炒 – Using the sauté function on high heat, heat the oil in the inner pot 和 then add the 洋葱, 胡萝卜 和 芹菜 和 cook for about 5 分钟, until fragrant 和 洋葱s are softened. Season with a little salt 和 胡椒 while cooking.
Add remaining ingredients + pressure cook – Stir in the roasted 大蒜, 小扁豆, 肉汤, diced tomatoes, 番茄酱 和 spices. Stir to combine. Secure the lid 和 cook on high pressure for 15 分钟.
Release pressure – After the cooking is complete, let the pressure release naturally for 10 分钟 和 then quick-release the remaining pressure.
Season + serve – Remove the 月桂叶, stir in the vinegar 和 season with additional salt 和 胡椒 if needed. Ladle into bowls 和 serve with toppings of choice!
别担心! If you don’t have an 即时壶 you can still make this soup. I’m sharing stove-top instructions in the instructions as well!
Using the sauté function on high, heat oil in the inner pot for about 1 minute, until shimmering. 添加洋葱, 胡萝卜, 芹菜 和 cook for about 5 分钟, until fragrant 和 洋葱s are turning translucent. Season with a little salt 和 胡椒 while cooking.
Stir in the roasted 大蒜, 小扁豆, 肉汤, diced tomatoes, 番茄酱, 牛至, 百里香, 红辣椒, 孜然, 肉豆蔻, 月桂叶, salt 和 胡椒. Secure the lid 和 cook on high pressure for 15 分钟.
Once the cooking is complete, let the pressure release naturally for 10 分钟, then quick-release the remaining pressure.
Remove 月桂叶, stir in vinegar, taste 和 add additional salt 和 胡椒, if needed.
Ladle soup into bowls 和 serve with toppings of choice. I personally love adding fresh parsley 和 a splash of sriracha.
Heat oil in a large soup pot over medium-high heat. 添加洋葱, 胡萝卜 和 芹菜 to the pot, stirring frequently for 8-10 分钟 or until 洋葱s are soft 和 translucent. Season with a little salt 和 胡椒 while cooking.