17.6K
Vegetable Soup
It is officially Fall (here) which means that it is time for soup. What better way to start the season than with a delicious Plant Based Vegan Vegetable Soup. This soup can either be made to be light and brothy or thicker and more robust depending on your preference just by cutting the vegetable stock. This recipe was inspired by a friend asking us, “Can you just show me how to make a super simple vegetable soup that I can make myself?”
Our Sponsors
Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy
Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy
Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy
Equipment
Ingredients
- 1 large onion, diced
- 3 stalks celery, diced
- 3 carrots, diced
- 3 potatoes, diced
- 16 ounce spinach, frozen
- 6 ounce tomato paste
- 2 teaspoons smoked paprika
- ½ teaspoon thyme
- 1 ½ tablespoons tamari
- ½ teaspoon cracked pepper
- 1-2 liters vegetable broth, 2 if you prefer brothy soup, 1 if you prefer thicker soup
Instructions
- Push the Sauté button on your Instant Pot
- Add the onions and sauté until slightly browned.
- Add remaining ingredients to the Instant Pot.
- Close with the lid and turn the vent to seal.
- Pressure Cook for 17 minutes.
- Keep in the fridge in an airtight container for up to a week.
Notes
This recipe can also be made on the stovetop by cooking in a large soup pot on medium high heat for about 40 minutes.
Love this FREE recipe? Help us make more!Become a Supporting Member today!
Nutrition info
Calories: 159kcalCarbohydrates: 35gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.05gSodium: 1228mgPotassium: 1325mgFiber: 7gSugar: 9gVitamin A: 13318IUVitamin C: 52mgCalcium: 118mgIron: 4mg
12 comments
Jill, FYI, I think you mixed up the vegetable stock instruction. “1-2 liters vegetable stock (1 if you prefer brothy soup, 2 if you prefer thicker soup)”. Shouldn’t that be the opposite?
Made this tonight for dinner! Absolutely what I was craving! Thank you for this recipe. Only charge I made was I was out of tomato paste so added a can of low sodium stewed tomatoes! Tomorrow I’m going to add some cannellini beans to get my beans in for the day!
It smells delicious! I was planning on making soup anyways and I had all of the ingredients already. It’s in the instant pot as we speak and I can not wait to dig in. Our house loves your cookbook! Can’t wait for the second one.
Please delete this comment when you have read it…
In the veggie stock line above, I think you have your numbers crossed. 2 = more brothy soup, 1 = thicker soup. 🙂
Thank you for catching that.
Jill do you do a quick release on the steam valve or let the pressure come down naturally?
I let the steam come down naturally but either method works.
This was absolutely delicious!
I have all the ingredients and it’s 32 degrees in the middle of the Upper Peninsula of Michigan this morning. Soup sounds so good today! Thank you for these recipes!
Can you offer imperial units? I make my broth and don’t measure in liters. Also, fall is lowercase as seasons are lower case.
In love with this soup! Thank you SO much!
I made this tonight and it was wonderful on a freezing Friday night