Pressure Cooker Vegan Lentil Soup

On the myriad cooking shows I watch they often use pressure cookers. I've often wondered to myself if I need one and if I did have one, what exactly I would make with it. 

I never did buy one for myself. I always figured I had the time to wait for the same thing to happen via the stovetop. 

But for some strange reason, my mother bought one. She doesn't even like to cook. Perhaps that factored into her decision. 

When she fell ill, I found myself with the desire to make good use of this appliance on her behalf. It felt therapeutic to create sustenance from this device that she'd bought so soon before she'd become sick. 
Since it's summer and hot, I thought to myself, I can make a complex broth based soup without making the house hot simmering it on the stovetop for a long time. 

My absolute favorite soup meal is lentil soup. It's just the ultimate vegan chicken noodle soup analog. It's the food of memories, childhood and comfort. It will give you a big hug. 


Pickle Soup

Salty, tangy, hot and sweet. This one hits every note. Everything is slowly simmered to create a deep broth that binds all the other components together in harmony.

1 can chick peas/brine
1/2 a medium yellow onion, diced
3 stalks celery, diced
1 poblano, diced
1 jalapeno, minced
1 serrano, minced
6 cloves garlic, minced

2 cups water
2 tbls pickle brine
1/2 cup white wine
1/4 cup brandy
2 tbls olive oil
1 tbl sriracha
1 tbl hot sauce
1 tbl spicy mustard
1 lime, zest and juice

several handfuls fresh parsley leaves
2 tsps paprika
1 tsp celery seed
2 tbls nutritional yeast flakes

Add it all to a pot, except the fresh parsley. Bring it to a boil and then keep it on a slow simmer for 30 minutes. Remove from heat. Stir in parsley. Rest 5 minutes.