Easy and Healthy Instant Pot Garden Vegetable Soup

This flexible “clean out the refrigerator” Garden Vegetable Soup recipe can be adapted countless ways to include whatever fresh vegetables and herbs you happen to have on hand.

Garden Vegetable Soup. This soup is the perfect dinner for a cool night. During the fall and winter my family has soup just about every other night. It’s quick, easy, and healthy! The best part about homemade soup is that you can control what goes in it.

Garden Vegetable Soup Ingredients

This recipe calls for a handful of recipes, a few of which you may already have on hand.

So, get your grocery list ready. Here are the ingredients you will need: 1 Tbsp Extra virgin olive oil, 3-4 cloves Garlic (minced), 4 large stalks Celery (chopped), 4 large Carrots (sliced), 1 medium Red onion (chopped), ¼ tsp Crushed red pepper flakes, Sea salt & black pepper (to taste), 6 c Chicken or vegetable broth (preferably organic), 1 lb Red potatoes (quartered), 2 whole Bay leaves, 1 pint Cherry or grape tomatoes (chopped), 2 c Fresh arugula, 2 Tbsp Fresh lime juice, Parmesan cheese (freshly shaved or grated).

Again, you can add or substitute vegetables according to your taste.

Preparation

As the title says, this recipe is really easy. You saute the hard vegetables, add the soft vegetables and broth, then cook for a few minutes in the Instant Pot. That is it, then you are ready to eat a hearty, healthy and delicious Garden Vegetable Soup.

Tip: Tougher herbs, such as rosemary and thyme, can be added prior to cooking, while more tender options, such as basil and parsley, should be stirred in when the arugula is added. (Discard the woody stems for the tougher herbs before serving).

In conclusion

When the evenings and mornings start getting cooler, one of the first things that often goes by the wayside is a healthy diet. We grab for more starchy carbs, gravitate towards more nourishing foods that have been cooked, and we less frequently branch out in terms of different recipes. This Instant Pot Garden Vegetable Soup is a time-saver for sure, but it’s also an inspiring way to jump-start your diet again and get back on track with a healthy eating plan.

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Easy and Healthy Instant Pot Garden Vegetable Soup

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Recipe by Don Carroll Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

8

minutes

Calories

353

kcal

Total time

28

minutes

This soup is the perfect dinner for a cool night.

Ingredients

• 1 Tbsp Extra virgin olive oil

• 3-4 cloves Garlic, minced

• 4 large Stalks Celery, chopped

• 4 large Carrots, sliced

• 1 medium Red onion, chopped

• 1/4 tsp Crushed red pepper flakes

• Sea salt & black pepper, to taste

• 6 c Chicken or vegetable broth, preferably organic

• 1 lb Red potatoes, quartered

• 2 whole Bay leaves

• 1 pint Cherry or grape tomatoes, chopped

• 2 c Fresh arugula

• 2 Tbsp Fresh lime juice

• Parmesan cheese, freshly shaved or grated

Directions

• Add olive oil to Instant Pot and select the “Sauté” function. Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste, and stir to combine.
• Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, 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 the lid and discard the bay leaves. Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.
• Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired. Enjoy!

Notes

• Tougher herbs, such as rosemary and thyme, can be added prior to cooking, while more tender options, such as basil and parsley, should be stirred in when the arugula is added. (Discard the woody stems for the tougher herbs before serving).

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