Vegetable Soup

by Jill Dalton

Vegetable Soup

Jill Dalton
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?”
5 from 1 vote
Servings 6 people
Prep 15 mins
Cook 17 mins
Total 32 mins

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Ingredients
  

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.
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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

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11 comments

Brooks October 16, 2021 - 10:25 am

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?

Reply
Linda October 5, 2022 - 8:35 pm

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!

Reply
Kaila Lemos October 16, 2021 - 10:51 am

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.

Reply
James Kniskern October 16, 2021 - 12:19 pm

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. 🙂

Reply
Jill Dalton October 17, 2021 - 8:41 am

Thank you for catching that.

Reply
Maria Fortson October 17, 2021 - 8:40 pm

Jill do you do a quick release on the steam valve or let the pressure come down naturally?

Reply
Jill Dalton October 21, 2021 - 7:25 pm

I let the steam come down naturally but either method works.

Reply
Maribeth October 18, 2021 - 2:27 am

This was absolutely delicious!

Reply
Carmel J Frazier October 18, 2021 - 7:23 am

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!

Reply
Renee October 20, 2021 - 9:35 am

Can you offer imperial units? I make my broth and don’t measure in liters. Also, fall is lowercase as seasons are lower case.

Reply
Sophie Murfitt June 17, 2022 - 4:10 am

In love with this soup! Thank you SO much!

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