Roasted Red Pepper Soup

Ingredients:

2 tablespoons extra virgin olive oil

2 shallots, chopped

2 garlic cloves, minced

6 roasted red bell peppers, chopped

1 cup wild rice

2 cups vegetable stock

1 cup diced tomatoes

1 bay leaf

½ teaspoon dried thyme

 

Directions:

Saute the shallots and garlic in the oil for 2 minutes. Add the rest of the ingredients and season with salt and pepper. Cook on low heat for 25 minutes. Puree in batches until smooth.

Instant Pot Sweet Potato and Acorn Squash

Ingredients :

1 large sweet potato, peeled and sliced

3 cups butternut squash cubes

1 cup water

2 tablespoons butter

½ onion, diced

1 teaspoon salt

1 teaspoon thyme

1 teaspoon dried parsley, or 1 tablespoon fresh

 

Directions:

1. Place the sweet potatoes, water, and butternut squash slices into the pot.

2. Press the Manual button and cook on high pressure for 10 minutes.

3. Do quick pressure release and drain the water.

4. Remove the sweet potatoes and butternut squash into a bowl.

5. Press the Sauté button and cook the butter and onion.

6. Add the sweet potatoes, butternut squash, salt, thyme, and parsley.

7. Cook for an additional 5 minutes or until hot.

Sweet Potato Hummus

Ingredients:

1 sweet potato, cubed

2 cups cooked chickpeas

2 garlic cloves, minced

1 Tablespoon cumin

1 teaspoon sriracha

pinch of nutmeg

pinch of cinnamon

4 Tablespoons tahini

Juice from 1/2 a lemon

2 Tablespoons olive oil

Directions:

Boil potatoes until soft. Drain the water and allow potatoes to cool. Blend all the ingredients together in a food processor until smooth.

Red Lentil Soup

Ingredients:

3 tablespoons extra virgin olive oil

1 shallot, chopped

1 jalapeño pepper, chopped and seeds removed

2 garlic cloves, minced

2 carrots, sliced

1 cup red lentils

2 cups water

2 cups vegetable stock

1 tablespoon lemon juice

½ teaspoon cumin powder

¼ teaspoon chili powder

Salt and pepper to taste

 

Directions:

Saute the shallot, jalapeño and garlic in the oil.  Add the rest of the ingredients and cook on low heat for 20 minutes. When the lentils and veggies are tender, remove from heat and puree the soup with an immersion blender.