Hello foodie friends,
The temps here dropped overnight and so we went from 30 degrees last week to -1! I thought Autumn would stick around a bit longer, but as you can see it did not we went straight into Winter. Anyhoo, so once again it’s time for another soup recipe. This time it’s an Instant Pot Vegetable Soup recipe and it is packed with ingredients that we have on hand.
So I guess right about now you might be wondering which vegetables and ingredients I’ve used to make this soup. Maybe you are maybe you aren’t so I don’t want to keep you in suspense so here it goes, carrots, onions, corn, beans, garlic, potatoes, and fresh tomatoes. for starters. I’ve also used a few herbs which were a delicious addition, it just gave this soup a special taste. I added Thyme which just took this soup to a completely different level. The corn gave it a sweetness, I didn’t add celery and ginger but you can if you wish to instead of the herbs.
There are times when I prefer the chunky vegetable soup. But there are also times when I like to puree the vegetables to give the soup a velvety smooth texture and that’s exactly what I did this time around. I used my Instant Pot to prepare the soup because it gave me time to work on other projects. But that doesn’t mean that you can’t prepare this soup on a stovetop, the cooking time is longer but the taste is the same.
Vegetable soup doesn’t have to be boring so when you are preparing a Vegetable soup do a little experimenting. Try out different herbs, spices, and vegetables. Add in a few red pepper flakes, make it a spicy vegetable soup so experiment and have fun cooking.
I love the color of this soup I would say it’s a lovely autumn color, with an earthy tone. It only took 15 minutes to cook with my Instant Pot so I was able to finally finish one project.
So, go ahead and try out this Instant Pot Vegetable Soup Recipe
Wishing everyone a Happy Thursday!! Have a great weekend
Instant Pot Vegetable Soup Recipe
- 1 Instant Pot 6 quart
- 1 handheld Puree Machine
- 2 potatoes cubed
- 2 carrots chopped
- 1 onion
- 1 garlic clove chopped
- 200 gr corn cam
- 150 gr kidney beans can
- 1 ⅓ ltr vegetable or chicken broth
- 3 fresh tomatoes
- 2 bay leaves
- ½ thyme dry
- olive oil
- Press the Saute button on your Instant Pot and add just enough olive oil to cover the bottom of the pot. Add in the chopped vegetables and saute. Stir and cook the vegetables until the vegetables are soft.
- Add the corn, kidney beans, fresh tomatoes, and garlic. Pour in the canned tomatoes and cook for about 5 minutes. Add in the thyme, bay leaves, broth, salt and pepper. Press the HIGH button on your Instant Pot and set it for 15 minutes. Lock the lid.
- Unlock the lid of the Instant Pot and use puree the vegetables for that velvety, smooth texture. Serve hot.
KALI MAS OREXI! 😉