Easy Vegan Watercress & Reishi Immunity-Boosting Soup (Pressure Cooker Recipe)

2 weeks ago

Looking for a simple yet powerful way to support your well-being, especially when you need an extra boost? This easy, nutritious, and incredibly flavorful vegan soup is exactly what you need. Featuring nutrient-dense watercress and immune-supporting reishi mushrooms, this Asian-inspired clear soup is designed for effortless cooking in an electric pressure cooker, making it perfect for busy weeknights or a comforting meal at home.

Watercress is celebrated as a superfood, packed with vitamins and antioxidants, while reishi (also known as lingzhi) is a revered adaptogen in Traditional Chinese Medicine (TCM), known for its potential to boost immunity and promote overall vitality. Together with sweet carrots, earthy shimeiji mushrooms, warming ginger, and red dates, this soup is a true powerhouse for your health.

Whether you're looking for a quick plant-based dinner, a healing soup to soothe a cold, or simply want to incorporate more superfoods into your diet, this recipe delivers maximum nutrition with minimal effort.

Ingredients

Watercress (1 bunch)
Carrots (2-3, peeled and chopped)
Dried Reishi mushrooms (2-3 slices or 1-2 small pieces)
Shimeiji mushrooms (1 pack, trimmed)
Fresh Ginger (3-4 slices)
Red Dates (3-5 pieces)
Mushroom powder (1 teaspoon, or to taste)
Himalayan salt (to taste)
Filtered water (enough to cover ingredients, typically 6-8 cups)
Dash of sesame oil (for serving)

Watercress, carrots, reishi, shimeiji mushrooms, ginger, red dates, and other ingredients laid out for soup preparation. All the fresh and dried ingredients ready to be cooked into a nourishing soup.

Equipment

Electric Pressure Cooker

A clear, light brown soup with watercress, carrots, and mushrooms, served in a bowl. A comforting bowl of freshly made vegan watercress and reishi soup.

Instructions

Thoroughly wash the watercress and gently scrub or peel the carrots. Chop the carrots into bite-sized pieces. Trim the shimeiji mushrooms.
Place all the ingredients, except the sesame oil, into your electric pressure cooker.
Add enough filtered water to generously cover all the ingredients.
Secure the lid on your pressure cooker and select the "soup" function.
Allow the pressure cooker to complete its cycle. Once done, let the pressure release naturally.
Carefully open the lid. Taste the soup and adjust the Himalayan salt if needed.
Pour the hot soup into serving bowls. Add a dash of sesame oil to each bowl just before serving for an extra layer of aroma and flavor.
Enjoy your warm, immune-boosting soup!

Variations & Adaptations

Spice It Up: Add a pinch of red chili flakes or a slice of fresh chili pepper for a subtle kick.
Mushroom Medley: Experiment with other mushrooms like shiitake mushrooms or oyster mushrooms for varied textures and flavors.
Green Power: While watercress is key, you can also add a handful of other leafy greens like baby spinach during the last few minutes of cooking for extra vitamins.
Protein Boost: For added protein, consider adding firm tofu cubes or cooked chickpeas to the soup after cooking.

Tips & Hacks

Reishi Sourcing: Dried reishi mushrooms can be found at Asian grocery stores or online health food retailers. They are incredibly potent, so a small amount goes a long way.
Mushroom Powder Magic: Using mushroom powder is a fantastic vegan way to add deep umami flavor to your soup, mimicking the richness usually achieved with meat broths. It's a secret weapon for plant-based soups!
Prepping Ahead: Chop your carrots and ginger in advance to make this recipe even quicker on a busy day.
Pressure Cooker Efficiency: The pressure cooker significantly reduces cooking time while extracting maximum flavor and nutrients from the ingredients, especially from dried reishi.

Ready to nourish your body and delight your taste buds? Give this Easy Vegan Watercress & Reishi Soup a try! Share your comforting creations with the abillion community and inspire others to cook up healthy, delicious plant-based meals.

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