Summer Vegan Vegetable Soup
Here is another delicious and easy soup recipe that can be adapted countless ways to incorporate whatever fresh vegetables and herbs you have available and made in your Instant Pot®. Be sure to add a splash of fresh lime juice right before serving to brighten the flavors!
Prep time: 15 minutes
Active cook time: 7-8 minutes (+ time to come to
pressure)
Natural release: 10 minutes
Serves: 4-6
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
Directions:
1.
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.
2.
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.
3.
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.
4.
When cook time is complete, allow pressure to release
naturally for 10 minutes, then manually release any remaining pressure.
5.
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!
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