Rich and creamy – this is the ideal warming meal in a bowl. Using an instant pot means you can whizz up this meal with little effort or time. You can also cook it over a gentle heat on the hob if preferred. Perfect for batch cooking too as you could freeze this for up to one month.
Preparation time: 10 minutes
Cooking time: 12 minutes pressure cook then allow 10 minutes resting time
Alternatively 30 minutes over the hob
What’s Good About It?
Adding the canned beans provides plenty of fibre and protein to this dish along with the vegetables. You can use a mixed rice packet for additional colour and texture.
- Add the oil to the inner pot of the instant pot (or large saute pan) and heat. Saute the onion, celery, garlic and carrots for 5 minutes to soften the onion.
- Add the mushrooms and saute for a further 5 minutes stirring occasionally.
- Add the remaining ingredients and stir to combine.
- Secure the lid and set the Pressure release to sealing. Select the Pressure Cook setting and cook for 12 minutes.
- Once the timer has completed and beeps leave for 10 minutes then release the pressure.
- Mix together the soy cream and cornflour to form a thick paste.
- Add to the pot and stir to thicken. Heat the soup for a couple of minutes and stir well.
- Season to taste.
- Note: if cooking on the hob simmer gently with a lid on for 20-30 minutes.
Did You Know?
I used a packet of microwave rice in this soup but swap for 100g uncooked basmati rice if preferred.
Try stirring in some baby spinach leaves at the end of cooking for additional colour.
1tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1tsp garlic chopped
250g mushrooms sliced
1 x can 400g butter beans or cannellini beans
250g packet instant wild rice mix (microwave packet). (you could use 100g uncooked basmati rice if preferred)
1 litre vegetable stock
salt and pepper
60ml Soy cream