Name: Vegan Vegetable Soup
Prep time: 15 min
Cook time: 8 min
Total time: 33 min
Ingredients: 1 tablespoon extra virgin olive oil; 4 stalks celery (chopped); 4 large carrots (sliced); 1 medium red onion (chopped); 1 tablespoon garlic powder; 1 tablespoon chili powder; sea salt (to taste); black pepper (to taste); 6 vegetable broth (preferably organic); 1 lb. red potatoes (quartered); 2 bay leaves (whole); 1 pint cherry tomatoes (or grape tomatoes chopped); 2 cup kale (baby, roughly chopped); 2 tablespoons lime juice (fresh)

Vegan Vegetable Soup

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!

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Prep Time 15

Cook Time 8

Natural release 10

Total Time 33

Course Lunch

Cuisine International

Servings people

Calories 124 kcal

Ingredients

1 tablespoon extra virgin olive oil
4 stalks celery chopped
4 large carrots sliced
1 medium red onion chopped
1 tablespoon garlic powder
1 tablespoon chili powder
sea salt to taste
black pepper to taste
6 vegetable broth preferably organic
1 lb. red potatoes quartered
2 bay leaves whole
1 pint cherry tomatoes or grape tomatoes chopped
2 cup kale baby, roughly chopped
2 tablespoons lime juice fresh

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Instructions

Use a food cooker like Instant Pot®. 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!

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 124kcal (6%)Carbohydrates: 22g (7%)Protein: 4g (8%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 50mg (2%)Potassium: 778mg (22%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 3410IU (68%)Vitamin C: 63mg (76%)Calcium: 63mg (6%)Iron: 2mg (11%)

Disclaimer

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

Keyword vegan

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Vegan Vegetable Soup