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Instant Pot Leftover Vegetable Soup | Garden in the Kitchen
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Instant Pot Leftover Vegetable Soup

Time to make the ultimate Instant Pot Leftover Vegetable Soup, packed with warming and nourishing winter vegetables!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Instant Pot, Soup, Vegetables, Vegetarian
Servings: 8 servings
Author: Silvia Ribas

Ingredients

  • 2 tbsp olive oil
  • 1 med white onion roughly chopped
  • 2 garlic cloves minced
  • 4 celery stalks chopped
  • 1 red bell pepper chopped
  • 2 cups butternut squash cubed
  • 3 large carrots sliced
  • 2 cups sweet potato chunks, cubed or spirilized
  • 1 tbsp tomato paste
  • 1/2 cup fresh cilantro
  • 1 tsp coriander seed
  • salt and pepper to taste
  • 5 1/2 cups vegetable broth

Instructions

  • Turn Instant Pot on sauté mode. Add oil, onion and garlic, cook for 2-3 mins or until onion is translucent.
  • Add remaining ingredients, one by one (except vegetable broth) stirring to combine. This process should take about 12-15 mins, just on sauté mode. If the pot get’s too hot, cancel sauté mode and proceed with next step. Basically you will want your vegetable to sauté until they start to soften.
  • Add in vegetable broth, cover and switch valve to sealing position. Cook on high pressure for 20 minutes. Release pressure, remove top.
  • Using a immersion blender, blend vegetable until smooth. Add additional seasoning if desired.
  • Serve with toasted croutons, toasted chickpeas, toasted coconut, olive oil and freshly ground pepper.