Madras Veggie Soup


1 Onion, Chopped

1 Shallot, Finely Chopped

3 Cloves of Garlic, Minced

3 Carrots, Chopped

1 Cup Frozen Peas

1/2 Cup Red Lentils, Rinsed

1 Can Diced Tomato, No Salt

1 Can Garbanzo Beans, Rinsed

1 Big Bag Fresh Spinach

1-2 Tablespoons Local Spicery Madras Curry

2 Tablespoons Local Spicery Bada Bing Bouillon plus 2 Cups Water



Make bouillon by adding boiling water to Bada Bing Bouillon powder; set aside. Sauté onion in Instapot until translucent and sticking to bottom of pot.  Add about 1/2 cup of the bouillon and Madras Curry. Stir in shallots and garlic while continuing to sauté. Add red lentils and carrots while stirring.  Pour in the rest of the bouillon.

Turn sauté function off and stir in the rest of the ingredients except the spinach (Garbanzo beans, peas, diced tomato). Put the top on and set pressure cooker to five minutes. Once the pressure cooking finishes, manually release pressure.  Open the top and stir in the fresh spinach until mixed in and wilted.


One thought on “Madras Veggie Soup

  1. I just made this tonight and confess I changed it up a bit. It wasn’t the SOS vegan version, as I added butter, asiago cheese, a dash of wine and less water to make it a sauce for pasta. OMG – what a great sauce it was. I love your Madras curry and this is the perfect dish to showcase it.

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