Tofu, Chickpea, Artichoke, and Potato Soup (WFPBNO)
Prep Time
10-15 minutes
Cooking Time
Cover and bring to pressure. Cook at high pressure for 6 minutes.
Yields
4 servings
Ingredients
1 large potato, diced
3 cloves garlic, minced
1/2 package (14 ounces, or 392 g) extra-firm tofu, pressed, drained, and diced
1 can (14 ounces, or 392 g) chickpeas, rinsed and drained
1 can (14 ounces, or 392 g) artichoke hearts, drained)
1 tomato, diced
2 stalks celery, chopped
1 teaspoon paprika
1 teaspoon turmeric
5 cups (1.2 L) vegetable broth
1/4 teaspoon ground black pepper
1/4 cup (34 g) capers, for garnish
Directions
Place potato, garlic, tofu, chickpeas, artichokes, tomato, celery, paprika, turmeric, and broth in the pressure cooker or Instant Pot. Stir to combine.
Cover and bring to pressure. Cook at high pressure for 6 minutes. Use a quick release.
Serve with freshly ground pepper and capers (about 1 tablespoon [8/5 g] per bowl.)
Notes
Capers are important to the overall taste of this soup. If you don't have any, put off making this soup until you do. And buy a big bottle because you will be making this soup again!
Also, I have found that Costco sells two large jars of cut-up artichokes though they are packed in a bit of oil. The ease of using the jar, however, persuades me to have some on hand all the time just for this recipe.
Credit
Vegan Pressure Cooking, p. 80