#wintersoup

This hearty soup is perfect for warming up on a cold winter day. Packed with vegetables and lentils, it's nutritious and comforting. The Instant Pot makes it quick and easy to prepare.

Ingredients: 1 onion, diced. 2 carrots, chopped. 2 stalks celery, diced. 2 cloves garlic, minced. 1 tbsp olive oil. 1 tsp dried thyme. 1 tsp dried rosemary. 1 bay leaf. 4 cups vegetable broth. 1 cup dried lentils. 1 can 14 oz diced tomatoes. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put the Instant Pot in saut mode and heat the olive oil. Put in the garlic, onion, carrots, and celery. Saut until the meat is soft. Add the bay leaf, thyme, and rosemary and mix them in. Mix in the lentils, vegetable broth, and tomato dices. Add pepper and salt. Put the lid back on and set the pressure to high. Bake for 10 minutes. Let the pressure drop naturally for five minutes, and then quickly let it go. Serve hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

There’s nothing better than a warm bowl of soup on a cold day. This winter vegetable soup combines wholesome ingredients with purified water for a clean, comforting, and healthy meal.

Check out the recipe here: https://www.reddit.com/r/homewaterpurifier/comments/1s6ofp8/from_frost_to_broth_aquatrus_winter_vegetable/

A comforting and creamy winter soup featuring the rich flavors of butternut squash and pumpkin. Perfect for cozy evenings and holiday gatherings.

Ingredients: 1 small Winter Squash, peeled and diced. 1 cup Pumpkin, cubed. 1 onion, finely chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup coconut milk. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. Salt and pepper to taste. 2 tbsp olive oil. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onions and garlic and cook until the onions are soft and fragrant. Add the diced pumpkin and winter squash and stir them in with the onions and garlic. Put in the vegetable broth and raise the heat. Make sure the squash is soft. Blend the soup until it's smooth with an immersion blender. Salt and pepper should be added along with the coconut milk and ground cinnamon and nutmeg. Let it cook for five more minutes. Make the seasonings taste better. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

A creamy roasted garlic potato soup with crispy Brussels sprouts on top is a great way to enjoy rich, comforting flavors. Great for getting warm on cold days!

Ingredients: 4 cups potatoes, peeled and diced. 1 head garlic, roasted. 1 onion, finely chopped. 2 tablespoons olive oil. 4 cups vegetable broth. 1 cup heavy cream. Salt and pepper to taste. 1 cup Brussels sprouts, halved. 2 tablespoons butter. Croutons for garnish. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Add olive oil, salt, and pepper to the potatoes that have been peeled and cut up. For about 30 minutes, roast in the oven until golden and soft. Take the roasted garlic cloves out of the head and set them aside. Finely chop the onion and cook it in olive oil in a large pot until it turns clear. Put the roasted garlic, potatoes, and vegetable broth in the pot. Bring it down to a low heat and cook for 15 minutes. Blend the soup until it's smooth with an immersion blender. Add the heavy cream and season with pepper and salt to taste. Place the Brussels sprouts halves in a different pan and melt the butter. Cook them until they are crispy and golden brown. On top of the creamy potato soup, put crispy Brussels sprouts, croutons, and fresh parsley. Serve in bowls. Take a break and enjoy your roasted garlic potato soup with crispy Brussels!

Prep Time: 20 minutes

Cook Time: 45 minutes