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. 


Broccoli Puree

If you like broccoli and garlic then you will enjoy this. It's a simple way to turn a few ingredients into something luxurious and satisfying. 

It's very similar to mashed cauliflower. It has that rich creamy taste and a kick of garlic and heat to make it sing. 

Personally, I could just eat it by the spoonful, but if you can restrain yourself it's a great way to add more flavor and texture to any dish. 

Broccoli Puree Ingredients
1 large broccoli crown
1/2 package silken firm tofu
6 cloves garlic
3 tbls olive oil
2 tbls apple cider vinegar
2 1/2 tsps salt
1/2 tsp ground cumin
1/2 tsp cayenne powder
1 tsp crushed pepper flakes

Roast the broccoli on a cooking sheet at 400 F for 10 minutes. Allow to cool and cut into florets and chunk the stem. 

Puree everything in a food processor until somewhat smooth. 

Plenty of vegan protein and cruciferous antioxidants.Who could ask for anything more.