August 28

Instant Pot Velvet Beet Soup

This was a recipe that when I first found it, I knew that I had to give it a try and make a batch of it. It sounds so good with its earthy beets and the unami from the miso blended or pureed into a velvety soup. The color of the soup in the pictures of the original recipe really made me salivate for it.

When i went to the store to get all the ingredients for this the red beets at Safeway were looking a little on the ‘sad’ side, but the golden beets looked awesome. So I made the command decision and grabbed the golden beets. In hind sight, I feel like I should have gone with the red beets. The soup did come out well. But it was reddish-yellow color that looked more like baby food then the mouth watering deep red soup I originally envisioned eating.

So needless to say, I’m going to give it another try sometime in the near future. There will be pictures next time….

Instant Pot [Red] Velvet Beet Soup

An amazing velvety delicious vegan soup with creamy red lentils and miso umani.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Soup
Cuisine American, Vegan
Servings 4 servings
Calories 280 kcal


  • Instant Pot, 6qt or larger


  • 1 tablespoon toasted sesame oil
  • 1 medium red onion chopped, about 1 cup
  • 6 cups vegetable broth or water
  • 1 cup red lentils rinsed and drained
  • 2 carrots chopped
  • 3 or 4 beets well-scrubbed, ends and root hairs trimmed, chopped (about 2 cups chopped)
  • 3 bay leaves
  • 1 sprig fresh thyme optional
  • 2 tablespoons red miso
  • 1 ½ tablespoons chopped parsley for garnish


  • Heat the oil in the Instant Pot on Sauté. Once heated, stir in the onion, sauté for 5 minutes, until the onion is translucent.
  • Next add the vegetable broth, lentils, carrots, beets, bay leaves and thyme.
  • On the Instant Pot, manually set the time to 6 minutes. Once done, do a quick release using the top vent.
  • Remove the bay leaves and thyme sprig.
  • Remove the bay leaves and thyme sprig. (see note!) Puree the soup until smooth and velvety. Puree right in the cookpot, or of you don’t have an immersion blender, puree the soup in a blender. (Do this in 3 batches, as to not make a huge mess.)
  • Put the miso in a small bowl. Add ½ cup of the pureed soup and stir to dissolve the miso well. Stir the miso mixture back into the pot. Heat gently but do not boil.
    *Boiling destroys some of the nutrition of the miso, and changes the flavor. 
  • Serve simply, garnished with chopped parsley.


Original recipe:


Sodium: 1801mgCalcium: 59mgVitamin C: 12mgVitamin A: 6010IUSugar: 12gFiber: 17gPotassium: 803mgCalories: 280kcalSaturated Fat: 1gFat: 5gProtein: 14gCarbohydrates: 47gIron: 4mg
Keyword Beets, Miso, Red Lentils, Soup, Vegan, Vegetarian
Tried this recipe?Let us know how it was!
November 21

Miso Maple Roasted Veggies

You are going to love these! The taste of miso and maple really bring out something special in the roast vegetables. These disappear fast in our house, we all go back for seconds. Sometimes we just make a huge batch and eat it as our main course.

The original recipe called for canola oil, but we found that by blending it half-half with sesame oil, or just using all sesame oil that the flavor was much better! Also while the original recipe called for root vegetables, you can sub almost any of your preferred veggies into it.

Miso-Maple Roasted Vegetables

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dish
Servings 4 servings


  • 2 pounds root vegetables cut in roughly 1/2-inch pieces
  • 2 tablespoons miso paste see above
  • 2 tablespoons maple syrup or honey, if you prefer
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons Sesame Oil Any avocado or canola oil will work


  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or just oil it).
  • Chop your veggies in roughly equally sized chucks. Half-inch pieces work great.
  • Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil.
  • Toss the sauce with the cut-up root vegetables, coating them well. Transfer to the baking sheet.
  • Roast, turning them periodically, for 30 to 40 minutes, or until they are soft (but not mushy) and caramelized.


Root vegetables work great in this recipe, but don’t be afraid to try other veggies you like. Things like carrots, parsnips, potatoes, cauliflower, and broccoli all taste great with this recipe. We also liked the taste of everything better when used sesame oil.
Original recipe:
Keyword Maple Syrup, Miso, Vegetarian
Tried this recipe?Let us know how it was!