I love soup, especially on chilly days when all you want to do is snuggle into warm blankets and veg the day away. Soup is also fabulous for weight loss as it is a perfect starter or main meal with low calories and loads of flavor.
Using an Instant Pot or pressure cooker to help cook your food quicker is also a big plus. Check out this recipe and let me know if you try it!
Instant Pot® Garden Vegetable Soup Recipe
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.
Tip: 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 or bok choi is added. (Discard the woody stems for the tougher herbs before serving).
Prep time: 20 minutes
Active cook time: 7-8 minutes (+ time to come to pressure)
Natural Release: 10 minutes
Serves: 4-6
Ingredients:
1 Tbsp extra virgin olive oil
3-4 cloves garlic, minced
4 large stalks celery, chopped
4 large carrots, sliced
1 medium red onion, chopped
6 cup chicken or vegetable broth, preferably organic
1 lb. red potatoes, quartered
2 whole bay leaves
1 pint cherry or grape tomatoes, chopped
2 cup fresh arugula, bok choi, or chinese cabbage, chopped
2 Tsp. fresh lime juice
¼ t. crushed red pepper flakes
Sea salt & black pepper, to taste
Parmesan cheese, freshly shaved or grated
Directions:
1. 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.
2. 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.
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 fresh arugula/greens and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.
6. Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired. Enjoy!
I hope you give it a try!
Hi! I’m Chris! Just a Midlife Wife sharing about life’s journey; screaming and kicking through it while supposedly aging gracefully…
Focusing on healthy living, low carb & keto, things I am loving right now, and life in general.