Garlicky Green Coconut Soup

Ingredients:

  • Soup

  •  ½ Tbsp. garlic, peeled, crushed with flat side of knife

  • 1 cup starchy potatoes, peeled, cubed

  • 1 cup tomato sauce

  • 1 cup spinach, rinsed, drained, roughly torn

  • 2 cans 15 oz. each thick coconut cream, divided

  • 2 cups Homemade Buttery Mushroom Broth, Unsalted

  • 1 cup water

  • 1 cup zucchini, roughly chopped

  • 1 piece large banana chili, deseeded, minced

  • 1 tsp. cayenne powder

  • 1 tsp. cumin powder

  • 1 cup dried green lentils, picked over, rinsed, drained

  • 1 cup frozen green peas, thawed, drained

  • 1 tsp. kosher salt

  • 1 tsp. sweet paprika powder

  • ½ tsp. black pepper 

    Directions:

  1. Except for garnishes and one can of coconut cream, pour remaining soup ingredients into the Yedi Pressure Cooker.

  2. Press: SLOW COOKER and LOW. Set the timer to 6 hours. Secure lid.

  3. After the cooking cycle, stir in the remaining can of coconut cream. Taste. Adjust seasoning if needed. Cool soup before proceeding. 

  4. Using an immersion blender, process soup until relatively smooth.

  5. Pour soup into bowls. Garnish with croutons or pistachio nuts if desired. 

Matthew Revich