Fight back flu and colds with this Goji Berries, Mushroom and Sweet Potato vegan soup that is nothing but a powerhouse of goodness!
When it's time to wrap up, it also time to dig out pots and soup recipes because nothing beats the winter chill like a steaming bowl of soup, it brings you the ultimate in comfort and heartwarming food.
Specially made with season's bountiful produce and spices adds the best flavours and nutritious values to the dish. This one-pot wonder of soup is an infinite powerhouse to provide comfort when feeling under the weather.
Can I make this soup in the Instant Pot?
Select SAUTE button on the panel of your Instant Pot, add oil along with onion, garlic, ginger and chilli (if using) and saute until onion turns light pink.
Then add mushrooms.
Tip in roughly chopped sweet potatoes.
And goji berries.
Now add vegetable stock.
Cancel saute button, close the lid and make sure the pressure valve is on the sealing position. Press HIGH-PRESSURE COOK for 5 minutes.
After 10 minutes NPR, release the pressure manually.
Using a hand blender puree the soup.
Sprinkle little red chilli flakes and black pepper powder and serve hot.
We served ours with Tiger Rolls, which are also made using an Instant Pot.
beat the cold, flu remedies, soup, sweet potato, goji berry, mushroom
Starter, Lunch, Lunch Box,
British
Yield: 6-8 servings
Goji Berries, Mushrooms and Sweet Potato Soup
Fight back flu and colds with this Goji Berries, Mushrooms and Sweet Potato vegan soup that is nothing but a powerhouse of goodness!
prep time: 5 minscook time: 20 minstotal time: 25 mins
ingredients
- 50 g goji berries
- 400 g organic mushrooms sliced
- 3-4 medium sweet potatoes, diced with skin left on ( lots of goodness is in the skin )
- 1 big onion roughly chopped
- 2-3 green chillies chopped
- ½ tsp. red chilli flakes ( optional )
- 5-6 garlic cloves chopped
- 2 tbsp. fresh ginger chopped
- 2 tbsp. olive oil
- 1-litre vegetable stock
- salt and pepper
instructions
Heat olive oil in a stovetop pressure cooker pan or regular saucepan.
Add onion, garlic, ginger and chillies and sauté for about 4-5 minutes.
Now add sweet potatoes, mushrooms along with goji berries.
Stir once or twice and add vegetable stock and close the pressure cooker pan lid and let it cook till 3 whistles.
Let the pressure cooker cool naturally.
If you are using a regular saucepan, simmer well for 20-22 minutes or until potatoes are soft.
Season with salt, pepper and red chilli flakes.
Blend the soup with electric hand blender or carefully add soup into a blender and blend into a smooth soup.
Garnish with chopped chilli (optional) and goji berries and serve hot with any type of crusty bread or rolls.
This time I served with tiger loaf
This soup freezes well too.
Enjoy!
NOTES:
This soup can be prepared in an Instant pot or any other electric pressure cooker. I have garnished the soup with rosemary, just for the photographic purpose as I was run out of fresh green chillies. However, when we had the soup we really enjoyed the rosemary flavours in this soup :)
All rights reserved @Jagruti's Cooking Odyssey
Created using The Recipes Generator
Note:- This post was originally posted in December 2014 but I have updated the post since with newer photos and content.
Archana says
Sounds delicious and healthy. I am too signing up for college just to get this soup n other yummy food from you.
Pavani says
The soup looks gorgeous, love the colour also. It is definitely a healthy and flavourful soup.
jayashree says
This soup sounds so good, need to get goji berries now. Shall substitute mushrooms as i dont like it..lol
Ruchi's Veg Kitchen says
Beautiful photography dear. Soup looks extremely tempting. Loved the recipe. Definately its healthy and nutritious bowl of goodness.. I have to search for this Gooji berries
Uma Srinivas says
Loved your click and recipe too. I have to find goji berry here 🙂
spoonsofflavor says
Wow... the soup looks so creamy and vibrant!! It must be very yummy. Would love to try this soup. But honestly speaking I am not aware of gooji berries and am not very much sure if i will get these here in Calcutta. Loved the recipe and those beautiful photographs as well.