Affiliate Disclosure: As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Bakeroise.
I just cannot stop with the soups! I love making them. Everyone loves them. It’s been rainy and cold. Therefore I am back with my Gingery Chickpea and Potato Soup for the Instant Pot!
This recipe is yet another seasonal one made with locally grown produce and is easily made in the Instant Pot. It is hearty, gingery and soothing especially for those who might be feeling under the weather – at least according to my neighbor who claimed to have felt better after eating it because of all the ginger! Ha!
This Gingery Chickpea and Potato Soup was meant to be incredibly hearty. I actually tested a soup recipe prior to this one and it just didn’t have enough oomph. So I thought, what better than to take a bunch of red thumb potatoes and throw them in the Instant Pot with a bunch of other delicious veggies and legumes? I also threw in loads of ginger because I simply love it and it’s not going away – especially during cold weather. In fact, I’m drinking lemon ginger tea as I type this!
But this Gingery Chickpea and Potato Soup isn’t just about the ginger, chickpea and potatoes. It’s packed with even more stuff like red lentils, garlic, carrots, Asian pears, honeycrisp apples, soy curls, bok choy and more! I’m telling you: It’s packed with so much stuff, it’s not even funny. Being a vegan, who took forever to figure out how to get my protein, you’ll notice how much I love soy curls.
Let’s appreciate the chopped up apples and Asian pears from Kiyokawa Family Orchards.
Here are the some of the other major ingredients:
As for the flavors, I played around with different seasonings and after considering what’s worked in the past with the vegetables I was using, I decided to go with white pepper, chili powder and garam masala. And, obviously, I salted the food properly.
It was perfect.
To make this Gingery Chickpea and Potato Soup, we get out our Instant Pot. Everything is made in it.
We turn on our Instant Pot to sauté mode and coat the bottom of the pan in avocado oil (or other high heat oil). When hot, we add the ginger and garlic and cook for 2-3 minutes or until aromatic.
Then we add the potatoes, chickpeas, carrots, white pepper, chili powder and garam masala to cook for another 3-4 minutes.
After the initial frying up of the aromatics and heavier ingredients, we add everything else: apples, Asian pears, soy curls, bok choy and water. We pressure cook this at 4 minutes and when done, we do a manual release.
When it’s done and you uncover the pot, you’ll notice that the potatoes have broken down nicely and you get a soft yet still relatively chunky and very satisfying soup. Give it a good, quick stir and your soup is ready.
The soup tastes even better with a drizzle of good olive oil and fresh cracked black peppercorns.
Hope you enjoy this soup! And if you’re under the weather, give it a try and let us know how you feel after a bowl of this gingery goodness.
Gingery Chickpea and Potato Soup – Instant Pot
Easy cold weather Gingery Chickpea and Potato Soup recipe for the Instant Pot with a cooking time of 4 minutes.
Ingredients
- ¼ cup of avocado oil
- 5 cloves of garlic, roughly minced
- 24 grams ginger, unpeeled and roughly minced
- 1 tablespoon of garam masala powder
- 1 teaspoon white pepper
- 2 ½ teaspoons chili powder
- 2 small or 95 grams carrots, peeled and roughly chopped (about half cup)
- 2 cups or 310 grams of red thumb fingerling potatoes, roughly chopped into ½” chunks (about 2 cups)
- 1.5 cups red lentils, rinsed with any debris picked out
- 1 large apple, unpeeled and roughly chopped
- 1 large Asian pear, unpeeled and roughly chopped
- 6 bok choy, separated, bottoms discarded
- 2 cups of soy curls
- 6 cups of water
- Kosher salt (to taste)
- Good olive oil for drizzling on top
- Fresh cracked black peppercorn
- Green onions for garnish (optional)
Instructions
- Turn on Instant Pot to sauté mode and coat the bottom of the pan in avocado oil (or other oil with high smoke point). When hot, we add the ginger and garlic and cook for 2-3 minutes or until aromatic.
- Add the potatoes, chickpeas, carrots, white pepper, chili powder and garam masala to cook for another 3-4 minutes. Salt to taste.
- After the initial frying up of the aromatics and heavier ingredients, we add everything else: apples, Asian pears, soy curls, bok choy and water. We pressure cook this at 4 minutes and when done, we carefully do a manual release.
- Stir the soup to do a final mix of the soup. Use ladle to serve into bowls. Drizzle with good olive oil and sprinkle fresh cracked black peppercorn on top. Add sliced green onions if you want an extra garnish. This is just a bonus.
Equipment
Buy Now →
Notes
- This should not be a bland dish. Salt to taste appropriately. Do not skimp on the salt. Trust your taste buds.
- If you don’t have an instant pot, do steps 1 and 2 in a big pot. Instead of step 3, bring the pot to a boil and let simmer on low for 30 minutes or until potatoes are tender.
