Servings: 6
Prep Time: 20 minutes
Cook Time: 16 minutes
Pressure Level: High


3 cups of vegetable broth

1 teaspoon thyme leaves

Salt, to taste

Freshly grounded black pepper

½ teaspoon chili pepper

½ cup carrot

½ cup celery

2-4 tablespoons tomato paste

¼ cup pearl barley

3 cups water

1 cup turnip

1 large clove garlic, minced

2 bay leaves

1 teaspoon dried marjoram leaves

1 cup onion, chopped

1 cup sliced mushrooms

½ cup boiled chickpeas for garnish (use Simple Boiled Chickpeas Recipe)


Combine all the listed ingredients in an instant pot.

Set timer for 15 minutes at high pressure.

After 15 minutes, let the pressure release naturally.

Let the soup get cooled down.

Take a blender and blend the soup

until a smooth consistency is obtained.

Again transfer the soup in an instant pot and cook for 1 more minutes at high pressure, just to make it hot.

Serve with cooked chickpeas.
Nutrition Facts (Per Serving)

Calories 82

Total Fat 1g

Total Carbohydrate 14.3g

Dietary Fiber 3.4g

Protein 4.9g