A hearty and creamy vegetarian soup made in the Instant Pot, perfect for a quick and delicious meal.Make your favorite recipe easily at home,CLICK HERE
Ingredients
- 1pieceonion, diced
- 2clovegarlic, minced
- 2piececarrot, diced
- 2piececelery stalk, diced
- 1piecebell pepper, diced
- 1piecezucchini, diced
- 1candiced tomatoes
- 1canwhite beans, drained and rinsed
- 4cupsvegetable broth
- 1tspdried thyme
- 1tspdried oregano
- 1cupheavy cream or coconut milk
- 1pinchsalt and pepper to taste
- 1sprigfresh parsley, chopped, for garnish
How to make Instant Pot Creamy Vegetarian Soup
Set the Instant Pot to sauté mode and add a bit of oil. Sauté the onion and garlic until fragrant.
Add the carrots, celery, bell pepper, and zucchini and cook for a few minutes until slightly softened.
Stir in the diced tomatoes, white beans, vegetable broth, thyme, oregano, salt, and pepper.
Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
Once the cooking time is up, do a quick release of the pressure.
Stir in the heavy cream or coconut milk and use an immersion blender to blend the soup until smooth and creamy.
Serve hot, garnished with fresh parsley.
Recipe Video
Tips & Tricks
For a dairy-free option, use coconut milk instead of heavy cream.
Adjust the seasoning to your taste preference.
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...