This pandemic has us thinking of comfort foods in many forms. Casseroles, desserts even standard soups are what we are craving. Thought I would try something a little different, Vegan Vegetable soup in the Instant Pot. Interested in trying some?
This delicious and easy soup recipe can be adapted countless ways to incorporate whatever fresh vegetables and herbs you have available. Be sure to add a splash of fresh lime juice right before serving to brighten the flavors!
What are you eating Now
This amazing little vegan vegetable soup only takes a mere 15 minutes of prep time. Gosh for those of us working at home thats taking a mid afternoon coffee break and trying to remain productive. Then at the end of the work day the active cook time: 7-8 minutes (+ time to come to pressure). Add in a natural release: 10 minutes. How quick and easy is that?
It serves 4-6 normally or if you are like Kent and I home alone that is two meals, maybe three. Cannot beat that for a bit of healthy planning can you.
What you will need for Vegan Vegetable Soup
simple gather your Ingredients for this vegan vegetable soup and lets get steaming shall we?
- extra virgin olive oil
- large stalks celery, chopped
- large carrots, sliced
- medium red onion, chopped
- garlic powder
- 1chili powder
- Sea salt & black pepper, to taste
- vegetable broth, preferably organic
- red potatoes, quartered
- whole bay leaves
- pint cherry or grape tomatoes, chopped
- baby kale, roughly chopped
- fresh lime juice
Making a Vegetable Soup that is Vegan
The Directions are relatively simple and easy to follow
- Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, garlic powder, and chili powder. Season with salt and black pepper, to taste, and stir to combine.
- Sauté, stirring occasionally, until fragrant and vegetables start to turn golden brown, approximately 4-5 minutes. Add broth and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off.
- Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.
- When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Remove lid and discard the bay leaves. Stir in baby kale and lime juice, and season with additional salt and black pepper, if desired. Stir to combine and serve immediately. Enjoy!
Instant Pot Vegan Vegetable Soup
Equipment
- Instant Pot
Ingredients
- 1 T. extra virgin olive oil
- 4 large stalks celery chopped
- 4 large carrots sliced
- 1 medium red onion chopped
- 1 t. garlic powder
- 1 t. chili powder
- Sea salt & black pepper to taste
- 6 vegetable broth preferably organic
- 1 lb. red potatoes quartered
- 2 whole bay leaves
- 1 pint cherry or grape tomatoes chopped
- 2 c. baby kale roughly chopped
- 2 T. fresh lime juice
Instructions
- Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, garlic powder, and chili powder. Season with salt and black pepper, to taste, and stir to combine.
- Sauté, stirring occasionally, until fragrant and vegetables start to turn golden brown, approximately 4-5 minutes. Add broth and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off.
- Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.
- When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Remove lid and discard the bay leaves. Stir in baby kale and lime juice, and season with additional salt and black pepper, if desired. Stir to combine and serve immediately. Enjoy!
Meraki says
It looks soo tasty.
Bala char
Amy's Fashion Blog says
This sounds amazing.
http://www.amysfashionblog.com/blog-home