Rustic Vegetable and Polenta Soup

Serves: 4

1 cup chickpeas

Overnight soak chickpeas in water.

2 tbsp coconut oil
1 cup onion, chopped
1 cup carrot, chopped
1 cup celery

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion, celery, carrot and sauté for 5 minutes.

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

1 and 1/2 cup tomatoes, chopped
1 tbsp dried parsley
2 tsp dried thyme
2 tsp salt
1and 1/2 tsp ground black pepper

Add spices and tomatoes and sauté for 2 more minutes.

4 cup seasonal vegetables, chopped
soaked chickpeas

Add vegetables, chickpeas and sauté for 2 more minutes.

6 cups water

Add water and mix well.

Set the pressure cooker to high for 15 minutes.

Once the times goes off, allow the pressure to release for 10 minutes and then use the quick release method before opening the lid.

6 ounces TJ spinach, chopped

Add spinach and mix well, let it sit for 3 minutes.

Polenta

2 cups unsweetened coconut milk
3 cups water
1 tbsp olive oil
1/2 tsp turmeric powder
1 and 1/4 tsp salt

Combine all the above in a medium saucepan. Bring to a boil, reduce the heat to low.

1 and 1/4 cup cornmeal
1 cup water

Add water to cornmeal and make paste.

Slowly whisk in the cornmeal paste to boiling water. Simmer stirring frequently until the mixture is smooth, tender and creamy about 18 minutes in low.

To Serve

Divide the polenta into 4 serving bowls. Divide the soup into 4 bowls and mix well.

Taste Note: Tastes AWESOME
Source: foodnetwork