It is perfectly fine to have soup for breakfast. I am the (self-appointed) soup queen and I know these things. Here is a picture of my butternut squash soup all ready to be pressure cooked.
Here’s the list of ingredients:
One small chopped yellow onion, minced garlic, fresh minced ginger sautéed in olive oil; one butternut squash, 2 carrots, 2 apples, 2 little old shrivelled up turnips you need to get rid of (optional), cinnamon, vegetable seasoning, about 4 cups vegetable broth, salt and pepper.
The reason I have listed these first is because usually you can tell from the ingredients whether you have a chance in hell of liking the results, and there is nothing more annoying than scrolling down a page chock full of photos of every conceivable step in the process until finally there’s a bar at the bottom that says click here to go directly to recipe. Wow. Too late, I hate you.
I know what a potato looks like before and after it’s peeled and chopped. There is really no reason for you to chronicle its demise, thanks anyway. The way to stay sane while researching a recipe is to click the link, copy the URL and then open up your Paprika ap. There you download, save and create. Poof, done. Minimum amounts of grief and cursing.
My Instant Pot category on Paprika is growing daily with recipes I want to try. There’s a lot of prep work involved and usually a big mess of peelings and seeds and cups and bowls before getting to the Instant part. Some degree of kitchen chaos is normal for me no matter what I’m making, but with the Instant Pot, how fast things cook and how tasty everything turns out is SO worth it. Normally I would never attempt to prepare soup for breakfast but the instant pot makes it possible. Also a touch of eccentricity helps. Why does breakfast have to be all eggy and boring, hey? Ever asked yourself that? Me neither until just now.
Voilà, the end result after 9 minutes on manual, normal pressure release for 25 minutes because I was doing something else and forgot about it (10 or 15 minutes is probably fine), quick pressure release and then everything smushed up with an immersion blender. I did some swirly things on the top so you can see how lovely and thick it is, and added some freshly ground pepper. Because people are always adding stuff to the top of soup and that’s all I’ve got. I suppose I could dig out some parsley, but come on, parsley for breakfast? I don’t think so. It’s important to draw the line somewhere.
I’m not a big fan of squash but this is delicious.
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