Soup in summer may seem unusual, but this light vegetable soup is perfect for making the most of garden produce this summer.
Instant Pot Garden Vegetable Soup
Serves 4-6
Ingredients
1 tbsp extra virgin olive oil
3-4 cloves garlic, minced
4 large stalks celery, chopped
4 large carrots, sliced
1 medium red onion, chopped
¼ tsp crushed red pepper flakes
Sea salt & black pepper, to taste
1.5 litres vegetable stock, preferably organic
500g red potatoes, quartered
2 whole bay leaves
300g cherry tomatoes, chopped
25g fresh rocket
2 tbsp fresh lime juice
Parmesan cheese, freshly shaved or grated (optional)
Method
1. Add olive oil to Instant Pot® and select the Sauté function. Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste, and stir to combine.
2. Sauté, stirring occasionally, until the vegetables start to develop some colour, approximately 4-5 minutes. Add stock and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off.
3. Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to Sealing and set the Manual setting to 3 minutes.
4. When cooking time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
5. Remove lid and discard the bay leaves. Stir in fresh rocket and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.
6. Serve immediately, topped with freshly shaved or grated Parmesan cheese, if desired. Enjoy!
Cook's tip: Tougher herbs, such as rosemary and thyme, can be added prior to cooking, while more tender herbs, such as basil and parsley, should be stirred in when the rocket is added. (Discard the woody stems for the tougher herbs before serving).
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It's light and refreshing, the perfect light lunch or starter for dinner.
This flexible 'clear out the fridge' recipe can be adapted countless ways to include whatever fresh vegetables and herbs you happen to have on hand.
We recommend the Instant Pot Duo V2 7-in-1 Electric Pressure Cooker which is currently on sale!
No Instant Pot?
You can adapt the recipe below to cook in a large saucepan on the hob, just gently fry the first vegetables, then add stock, bring to the boil and then simmer when the other vegetables are added.
Instant Pot Garden Vegetable Soup
Serves 4-6
Ingredients
1 tbsp extra virgin olive oil
3-4 cloves garlic, minced
4 large stalks celery, chopped
4 large carrots, sliced
1 medium red onion, chopped
¼ tsp crushed red pepper flakes
Sea salt & black pepper, to taste
1.5 litres vegetable stock, preferably organic
500g red potatoes, quartered
2 whole bay leaves
300g cherry tomatoes, chopped
25g fresh rocket
2 tbsp fresh lime juice
Parmesan cheese, freshly shaved or grated (optional)
Method
1. Add olive oil to Instant Pot® and select the Sauté function. Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste, and stir to combine.
2. Sauté, stirring occasionally, until the vegetables start to develop some colour, approximately 4-5 minutes. Add stock and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off.
3. Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to Sealing and set the Manual setting to 3 minutes.
4. When cooking time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
5. Remove lid and discard the bay leaves. Stir in fresh rocket and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.
6. Serve immediately, topped with freshly shaved or grated Parmesan cheese, if desired. Enjoy!
Cook's tip: Tougher herbs, such as rosemary and thyme, can be added prior to cooking, while more tender herbs, such as basil and parsley, should be stirred in when the rocket is added. (Discard the woody stems for the tougher herbs before serving).
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