Easy Vegan Vegetable Soup
Delicious and Easy To Make Soup
This is a very delicious and easy "soup recipe" that can be adapted in 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!
Vegan Vegetable Soup
Prep Time:
Prep time: 15 minutes
Active cook time: 7-8 minutes (+ time to come to pressure)
Natural release: 10 minutes
Serves: 4-6
Ingredients:
sea salt and black pepper to taste:
- 1 T. Extra Virgin, olive oil
- 4 stalks celery, chopped
- 4 carrots, sliced
- 1 medium red onion, chopped
- 1 teaspoon garlic power
- 6 vegetable broth, to taste
- 1 pound red potatoes, quarted
- 2 whole bay leaves
- 1 pint cherry or grape tomatoes, chopped
- 2 cups baby kale, roughly chopped
- 2 tablespoons fresh lime juice
Directions:
- Add olive oil to an 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, scraping 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 the 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!
Easy Vegan Vegetable Soup
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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2022 Elizabeth J Neal
