Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes Instant Pot Buckwheat Minestra 5.0 (2) 2 Reviews 2 Photos My husband and I eat soup at every supper. This is a vegan soup that I make at least 3 times a month. We love it that much. It makes a large quantity. I usually freeze half. During fall and winter, I use pumpkin or butternut squash. In the summer, I use green zucchini. I add lots of flavorful ingredients, so we never add salt. Submitted by Buckwheat Queen Updated on February 15, 2023 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 30 mins Additional Time: 10 mins Total Time: 1 hr 10 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 tablespoons extra-virgin olive oil 4 carrots, diced 1 medium onion, diced ½ red bell pepper, diced 1 celery stalk, diced ½ bunch flat-leaf parsley, chopped 1 large clove garlic, minced ½ cup raw buckwheat groats ½ cup red lentils 3 ½ small (3 ounce) potatoes, diced 1 medium zucchini, cubed ½ (12 ounce) package green beans, trimmed and cut into bite-sized pieces 5 cups low-sodium vegetable broth ¼ cup prepared hummus 1 tablespoon sambal oelek (chile paste) 1 pinch salt and ground black pepper to taste 4 tablespoons nutritional yeast Directions Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil. Cook and stir carrots, onion, bell pepper, celery, parsley, and garlic until vegetables are fragrant and onion is translucent, about 8 minutes. Turn off Saute function. Add buckwheat and lentils; mix to coat with the oil and vegetables. Add potatoes, zucchini, and green beans. Pour in broth; stir to mix. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open lid and stir in hummus and sambal oelek. Season with salt and pepper. Divide soup among 8 bowls. Top each with 1/2 tablespoon nutritional yeast. Serve warm. Tips If you don't have sambal oelek, use Sriracha or any chile sauce. I Made It Print Nutrition Facts (per serving) 215 Calories 5g Fat 36g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 215 % Daily Value * Total Fat 5g 7% Saturated Fat 1g 5% Sodium 232mg 10% Total Carbohydrate 36g 13% Dietary Fiber 10g 34% Total Sugars 5g Protein 9g 19% Vitamin C 34mg 37% Calcium 53mg 4% Iron 3mg 14% Potassium 726mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.