Name: Garden Vegetable Soup
Prep time: 20 min
Cook time: 8 min
Ingredients: 1 tablespoon extra virgin olive oil; 4 cloves garlic (minced); 4 stalks celery (large, chopped); 4 large carrots (sliced); 1 medium red onion (chopped); ¼ tablespoon red pepper flakes (crushed); sea salt (to taste); black pepper (to taste); 6 cups chicken broth (or vegetable broth, preferably organic); 1 lb. red potatoes (quartered); 2 bay leaves (whole); 1 pint cherry tomatoes (or grape tomatoes, chopped); 2 cups arugula (fresh); 2 tablespoons lime juice (fresh); Parmesan cheese (freshly shaved or grated)

Garden Vegetable Soup

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

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Prep Time 20

Cook Time 8

Natural Release 10

Course Lunch

Cuisine European

Servings people

Calories 106 kcal

Ingredients

1 tablespoon extra virgin olive oil
4 cloves garlic minced
4 stalks celery large, chopped
4 large carrots sliced
1 medium red onion chopped
¼ tablespoon red pepper flakes crushed
sea salt to taste
black pepper to taste
6 cups chicken broth or vegetable broth, preferably organic
1 lb. red potatoes quartered
2 bay leaves whole
1 pint cherry tomatoes or grape tomatoes, chopped
2 cups arugula fresh
2 tablespoons lime juice fresh
Parmesan cheese freshly shaved or grated

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Instructions

Use a food cooker such as Instant Pot®. 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 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!

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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Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 106kcal (5%)Carbohydrates: 18g (6%)Protein: 4g (8%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 887mg (39%)Potassium: 748mg (21%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 698IU (14%)Vitamin C: 44mg (53%)Calcium: 46mg (5%)Iron: 2mg (11%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword soup, vegetable

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Garden Vegetable Soup