With a little twist from the classic Leek and Potato Soup, this wholesome pressure cooker soup features lentils for some added protein and warm spicy notes from turmeric. It comes ready in under 30 minutes and can also be made on the stove top.
The first month of Spring feels rather wintery. As we transition into the warmer months, nourishing soups with earthy legumes and root vegetables provide just the substance that we need to keep our bodies warm and healthy.
I thought you might enjoy this recipe for a wholesome turmeric leek and potato soup with moong dal and red lentils that is made in the pressure cooker (or stove top). It is a little detour from the classic French leek and potato soup, also known as Vichyssoise, with the addition of a couple of spices that introduces some warm flavours and immunity boost. Moong dal and red lentils adds to the protein content while a just little coconut milk enhances the texture for a smooth silky soup that’s immediately noticeable while still keeping it rather light.
IF YOU DON’T HAVE A PRESSURE COOKER, YOU CAN MAKE THIS RECIPE ON THE STOVE.
To make this soup on the stove, use a thick bottom pot with a lid. Follow the same procedure until you’ve added the water. Cover and simmer on medium-low heat until the potatoes, moong dal and lentils are soft, about 30 – 40 minutes. Check often, add more water if needed and stir occasionally.
More soup recipes from the blog:
Sweet Potato Tofu Wontons in Butternut Squash and Broccoli Soup
Turmeric Lentil Leek and Potato Soup
Pressure Cooker Recipe
Ingredients (serve 4 – 5 as a main meal)
6 – 7 medium (about 800 g) potatoes, peeled and cut into 2-inch cubes)
1 leek, white part only – finely chopped
¾ cup mixed red lentils and moong dal (or just use red lentils), well rinsed and drained
5 sprigs fresh thyme
1 bay leaf
½ teaspoon ground allspice (or ¼ teaspoon cumin + ¼ teaspoon cinnamon)
½ teaspoon turmeric powder
1 vegetable stock cube (or use broth instead of water)
4 – 5 cups water (enough to cover the potatoes)
1/3 cup coconut milk (or other non-dairy milk)
1 tablespoon olive oil (or coconut/vegetable oil)
Salt to taste
1 tablespoon nutritional yeast (optional, reduce salt if using nutritional yeast)
Fresh herbs like parsley or microgreens for garnish
Directions
Set the pressure cooker on the saute/browning setting.
Add the oil and allow to heat for about 10 seconds.
Add the leeks and saute for about 2 minutes.
Add in the rest of the ingredients.
Cancel the saute/browning setting.
Press the soup setting and adjust the time to 8 minutes. (Or set the pressure cooker on medium pressure/temperature for 8 minutes).
Place the lid on and close.
Make sure the valve is in the closed position.
Press start.
Once the cooking time is up, let the pressure cooker stand for about 10 minutes then release the pressure valve. Wait until all the steam has escaped, and then carefully open the lid, shielding yourself from the steam.
You may mash the potatoes with a potato masher if you wish.
Stir in the nutritional yeast if using.
Ladle in bowls, garnish with parsley or microgreens and serve.
Turmeric Lentil Leek and Potato Soup - Pressure Cooker Recipe
Ingredients
- 800 g potatoes, [6 - 7 medium], peeled and cut into 2-inch cubes
- 1 leek, white part only, finely chopped
- 150 g mixed red lentils and moong dal, [¾ cup] or just use red lentils, well rinsed and drained
- 5 sprigs fresh thyme
- 1 bay leaf
- ½ teaspoon allspice, or ¼ teaspoon cumin + ¼ teaspoon cinnamon
- ½ teaspoon turmeric powder
- 1 vegetable stock cube, or use broth instead of water
- 1 - 1.25 litre water, [4 - 5 cups] enough to cover the potatoes
- 120 ml coconut milk, [1/2 cup] or other non-dairy milk
- 1 tablespoon olive oil, or coconut/vegetable oil
- Salt to taste
- 1 tablespoon nutritional yeast, optional, reduce salt if using nutritional yeast
- Fresh herbs like parsley or microgreens for garnish
Instructions
- Set the pressure cooker on the saute/browning setting.
- Add the oil and allow to heat for about 10 seconds.
- Add the leeks and saute for about 2 minutes.
- Add in the rest of the ingredients.
- Cancel the saute/browning setting.
- Press the soup setting and adjust the time to 8 minutes. (Or set the pressure cooker on medium pressure/temperature for 8 minutes).
- Place the lid on and close.
- Make sure the valve is in the closed position.
- Press start.
- Once the cooking time is up, let the pressure cooker stand for about 10 minutes then release the pressure valve. Wait until all the steam has escaped, and then carefully open the lid, shielding yourself from the steam.
- You may mash the potatoes with a potato masher if you wish.
- Stir in the nutritional yeast if using.
- Ladle in bowls, garnish with parsley or microgreens and serve.
Notes
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If I don’t have fresh thyme, can you recommend how much dried thyme I should add? (I can’t wait to try this!)
Hi Teresa, about 1/2 teaspoon dried thyme should be enough. I hope you enjoy the recipe. 🙂
This sounds delicious, will be trying it today for lunch. Is moong dal like split peas? Thanks
Moong dal is hulled moong beans. They cook much quicker than split peas, in about the same time as the red lentils without soaking. Split peas can take 40 minutes or more to cook on stove top and 15 minutes in the pressure cooker for a soft creamy texture. They taste a little different too.
If you want to use split peas, I suggest that you pre-soak them for at least 4 hours and increase the pressure cooker time to 12 minutes. On stove top, you can saute the leeks, then add the split peas with enough water to cover them. Cook them for about 10 – 15 minutes, then add the rest of the ingredients and continue simmering until everything is cooked. I hope this helps. 🙂
I have been making versions of potato/leek soup for years, and this is my favourite recipe yet. Used 3 leeks because that’s how they come. Delicious!♥️♥️