Healthy and delicious, this Instant Pot Vegetable Soup is packed full flavor! It's easy to make, vegan and gluten-free.
There's something about a hearty bowl of soup that soothes the soul! Today I decided to make some vegetable soup after picking up a turnip at the supermarket. I just looove turnips! I added some carrots, onion, and cabbage to make it sort of like a boiled dinner, but in a soup, without the meat.
Yes, I am keeping this recipe plant-based for a couple of reasons.
#1 - I'm trying to consume more of a plant-based diet to better my health. Did you know that plant-based diets have been linked to lower rates of heart disease, type 2 diabetes, and certain cancers?
#2 - I love animals!
Okay, I know you want to cuddle that pig - but lets's get started on that soup!
How to make instant pot vegetable soup
First, set your Instant Pot to the saute setting. Once heated up, add the olive oil and onion. Cook for 3 minutes, or until soft.
Next, add the white wine. I love to cook with wine, as it adds an extra layer of flavor! I used Pinot Grigio for this recipe, but any dry white wine may be used. As it sizzles, scrape any brown bits off the bottom. These are also going to add some great flavor to the soup!
Add the vegetables, broth, and spices. Stir to combine.
Lock the lid into place and seal the vent. Set to pressure cook on high for 10 minutes.
Place the quick release button into the vent position, and let all of the steam escape. Once the float valve drops, carefully remove the lid.
Remove the bay leaf. Ladle soup into bowls, and enjoy!
Amazingly good, and good for you!
Recipe Notes
You can substitute fresh thyme if you like, just double the amount to 2 teaspoons.
I used a vegetable broth with 600mg of sodium per cup. If you are using one that is higher in sodium, you could omit any additional salt.
Other Hoorah to Health recipes that you may enjoy-
- Chickpea Salad
- Avocado Flower
- Stuffed Pepper Soup
- Spinach, Tomato & Cheese Frittata
- Pumpkin Sage Hummus with Roasted Pepitas
For even more healthy recipes, follow me on Pinterest, Facebook, and/or Instagram.
Instant Pot Vegetable Soup
Equipment
- Instant Pot
Ingredients
- ½ small head Cabbage chopped
- 1 small Yellow Turnip (rutabaga) chopped
- 4 medium Carrots sliced
- 4 stalks Celery sliced
- 1 Onion chopped
- 1 teaspoon Olive Oil
- ⅔ cup White Wine dry
- 8 cups Vegetable Broth
- 1 teaspoon Thyme dried
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Bay Leaf
Instructions
- Set your Instant Pot to the saute setting. Once heated up, add the olive oil and onion. Cook for 3 minutes, or until soft.
- Add the wine and scrape any brown bits off of the bottom. This will add some great flavor!
- Add the vegetables, broth, and spices. Stir to combine.
- Lock the lid into place and seal the vent. Set to pressure cook on high for 10 minutes.
- Place the quick release button into the vent position, and let all of the steam escape. Once the float valve drops, carefully remove the lid.
- Remove the bay leaf. Ladle soup into bowls, and enjoy!
Notes
- Adding white wine to the soup adds another level of flavor!
- If you would like to substitute fresh thyme, double the amount to 2 teaspoons.
- I used a vegetable broth with 600mg of sodium per cup. If you are using one that is higher in sodium, you could omit any additional salt.
This looks so healthy! 😋
It sure is, Magali! 🙂
Delicious! Didn't have cabbage so it didn't get added. After cooking I separated 2 cups of chunks and used the emersion blender to make a creamier base then added back the chunks. Used fresh time and fresh oregano and topped with fresh basil. Would definitely make it again!
That’s fantastic, Gillian! Thanks for sharing!! 😊