Healthy Vegetable Soup

This Healthy Vegetable Soup is packed with vibrant, nutrient-dense ingredients and warming spices. Perfect for a reset or when you’re craving a light and flavorful meal, this soup is quick to prepare and can easily be frozen for quick meal-prepping!

Cuisine

American

Difficulty

Easy

Duration

26 Minutes

Diet

Vegetarian, Vegan, Gluten-Free

Cooking Technique

Sauté, Pressure Cook

Keywords

Broccoli, Cabbage, Carrots, Detox, Healthy, Instant Pot, Instant Pot Culinary Team, Quick and Easy, Simple, Vegetable Soup, Weeknight Dinners, Zucchini

Prep Time

10 Minutes

Cook Time

16 Minutes

Servings

6-8 Servings

Ingredients

2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
4 celery stalks, diced
2 medium carrots, diced
1 zucchini, diced
2 cups broccoli florets, small
2 cups shredded kale
1 (28 oz) can diced tomatoes
3 cups chopped cabbage
7 cups low-sodium vegetable broth
1 tsp ground turmeric
1 tsp ground cumin
2 tsp paprika
1 tsp dried oregano
2 tsp black pepper
Salt, to taste
Juice of 1 lemon
¼ cup fresh parsley, chopped

Instructions

Set the Instant Pot to Sauté mode. Add olive oil, onion, garlic, celery, and carrots. Sauté for 7-8 minutes, or until the vegetables are softened and the onions are translucent and fragrant.
Add the zucchini, broccoli florets, shredded kale, diced tomatoes, chopped cabbage, vegetable broth, turmeric, cumin, paprika, oregano, and black pepper. Stir to combine and salt to taste.
Seal the Instant Pot lid and set to Pressure Cook on High for 8 minutes. Once the cooking cycle is complete, allow a natural release for 5 minutes, then flip the valve to release all remaining pressure.
Open the lid and stir in the lemon juice and chopped parsley. Adjust seasoning as needed.
Serve warm and enjoy this nutritious, detoxifying soup. Store leftovers in an airtight container in the refrigerator for up to 5 days.