My take on Happy Planet’s Moroccan Chickpea Soup featuring Fennel, Coriander and Spinach.

This tastes great and is so easy to make! Add two tins tomato & onion mix if you want a thicker soup. Also soothing for sore throats due to spiciness!

Cook the chickpeas in beef broth, add tomato paste then potato cubes and serve warm with lemon juice.

Getting my kids to eat their veggies can be really challenging and time is usually at a premium when it comes to meal prep. The Instant Pot has been absolutely invaluable to my family for creating simple tasty meals fast. Amazingly my kids love this pea soup recipe that I put together. I’ve gone pretty heavy on the split peas which means this soup is more of a green mash which I am pretty sure is why they love it. Anyhow, I’m not going to question it; just going to count it as a dad win.

#nonindian - This is an incredibly simple, comforting and a wholesome soup - Moroccan style, that can be dished out for a light hearty meal. It is very filling and you just don't need anything else. Well, you may pair it with some croutons or breadsticks. Rice may be substituted by couscous if you wish. Chicken too can be replaced with boneless mutton beef or pork if preferred. This piping hot soup is just perfect for a wintry night.

My favorite comfort soup! Not only is it vegetarian, it’s packed with protein from red and yellow lentils. Add a handful of fresh spinach for a balanced, delicious meal.

My first attempt and turned out great. I did not measure anything, as usual, but I tried to include measurements here. I didn't have any carrots. But about 3 good sized carrots chopped nicely would do. Or some frozen. I just used ingredients I had on hand. Do as you like. Throw in what you please. This soup amazed me. So happy to share this. Bless.

Twas the night before payday, and all through the kitchen, not a meal was in sight, not even leftovers.So I pulled this together with odds and ends. It was way better than I expected. You could probably sub in any veggies you have laying around, or any starch (rice or barley or pasta) instead of lentils and potatoes. That's what's so awesome about soup.Note that I only had about a quarter cup of lentils to use and most of those sunk to the bottom. I'd have used a full cup if I had it, your soup will have more lentils than the picture shows.

This delectable dish is by Joan Swensen, chef at the now closed Swilly's, in Pullman, Washington State.#GlobalApron #aubergine

I was inspired by this recipe here which I found to be fantastic: https://cookpad.wasmer.app/us/recipes/8737370The ingredients are essentially the same; just a couple tweaks. My main contribution is putting everything in the Instant Pot on high for 30 minutes which takes all the effort out of cooking it.Super tasty and filling at 240 calories / serving.