Instant Pot Freekeh Vegetable Soup Recipe

Freekeh: An ancient grain with a nutty flavor and chewy texture, made from green durum wheat.

Vegetable broth: A flavorful liquid made by simmering vegetables and herbs, used as a base for soups.

Onion: A staple aromatic vegetable that adds depth and sweetness to the soup.

Carrots: Adds a natural sweetness and vibrant color to the soup.

Celery: Provides a subtle earthy flavor and crunch.

Garlic: Adds a pungent and aromatic flavor to the soup.

Thyme: A dried herb that adds a subtle earthy and minty flavor.

Oregano: A dried herb that brings a warm, slightly bitter taste.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a mild heat and depth of flavor.

Spinach: A leafy green vegetable that adds nutrients and a fresh taste to the soup.

When sautéing the onion, carrots, celery, and garlic in the Instant Pot, make sure to cut them into uniform pieces. This ensures even cooking and enhances the overall texture of the soup. Additionally, deglaze the pot with a splash of vegetable broth after sautéing to lift any flavorful browned bits from the bottom, which will add depth to your broth.

• freekeh - Substitute with quinoa: Quinoa has a similar texture and is also a whole grain, making it a nutritious alternative.

• vegetable broth - Substitute with chicken broth: If you are not vegetarian, chicken broth can add a richer flavor to the soup.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste, which can add a different flavor profile.

• carrots - Substitute with parsnips: Parsnips have a similar texture but offer a slightly sweeter and nuttier flavor.

• celery - Substitute with fennel: Fennel has a similar crunch but adds a subtle anise flavor to the soup.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it is less potent.

• dried thyme - Substitute with dried rosemary: Rosemary has a robust flavor that can complement the other ingredients well.

• dried oregano - Substitute with dried basil: Dried basil offers a different but equally aromatic flavor that pairs well with vegetables.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the soup.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste.

• spinach - Substitute with kale: Kale has a similar texture and nutritional profile, making it a good alternative.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture and spoilage.

• Transfer the freekeh vegetable soup into airtight containers. Use containers that are appropriately sized for your needs to minimize air space, which can cause freezer burn.

• Label each container with the date and contents. This ensures you know exactly what you have and when it was made, helping you manage your leftovers more effectively.

• For short-term storage, place the containers in the refrigerator. The soup will keep well for up to 4-5 days.

• For long-term storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or texture.

• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the integrity of the vegetables and freekeh.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave in a microwave-safe container, stirring every couple of minutes to ensure even heating.

• If the soup has thickened too much during storage, add a splash of vegetable broth or water to reach your desired consistency.

• Taste and adjust the seasoning before serving. Sometimes, soups can lose a bit of their seasoning punch after being stored, so a pinch of salt or a dash of pepper might be needed.

• For stovetop reheating, pour the freekeh vegetable soup into a pot. Heat over medium heat, stirring occasionally, until the soup is hot and the spinach is vibrant. This method helps maintain the texture of the vegetables and the freekeh.

• If using a microwave, transfer a portion of the soup into a microwave-safe bowl. Cover with a microwave-safe lid or a plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. This is a quick and convenient method, especially for single servings.

• For those with an Instant Pot, you can use the sauté function to reheat the soup. Pour the soup back into the pot, set to sauté, and stir occasionally until heated through. This method is great for reheating larger quantities while keeping the soup's flavors intact.

• If you prefer an oven method, preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish, cover with foil, and heat for about 20-25 minutes, or until hot. This method is ideal if you want to reheat a large batch without using the stovetop or microwave.

• For a slow cooker, transfer the soup to the slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally. This method is perfect for reheating while you go about your day, ensuring the soup is ready when you are.

• To add a fresh twist while reheating, consider adding a splash of lemon juice or a handful of fresh herbs like parsley or cilantro just before serving. This can brighten the flavors and make the soup taste freshly made.

• Instant Pot: This is the main cooking device used to prepare the soup. It allows for sautéing and pressure cooking in one pot.

• Sauté function: This function on the Instant Pot is used to sauté the vegetables before pressure cooking.

• Pressure cooker lid: This is used to seal the Instant Pot for pressure cooking.

• Measuring cups: These are used to measure the freekeh and vegetable broth accurately.

• Chopping board: This is used for chopping the onion, carrots, celery, and spinach.

• Chef's knife: This is used for chopping the vegetables and mincing the garlic.

• Wooden spoon: This is used for stirring the ingredients in the Instant Pot.

• Garlic press: This is used for mincing the garlic, although a knife can also be used.

• Serving ladle: This is used for serving the soup once it's ready.

• Measuring spoons: These are used to measure the thyme, oregano, salt, and pepper accurately.

Pre-chop vegetables: Chop the onion, carrots, and celery in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic.

Instant broth: Use instant vegetable broth cubes or powder to quickly prepare the broth.

Quick spinach prep: Buy pre-washed and chopped spinach to skip the washing and chopping step.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Sauté in bulk: Sauté a large batch of vegetables and freeze portions for future recipes.