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