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+ servings

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!
Prep Time 15 minutes
Cook Time 8 minutes
Natural release 10 minutes
Total Time 33 minutes
Course Lunch
Servings 5 people
Calories 124 kcal

Ingredients
  

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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