I call this my skinny weight loss soup because it's filling, and contains a bowlful of nutrients that reduce bloating, inflammation, and aid in overall health.
I'm saving time by making this in the Instant Pot, which takes 25 minutes instead of letting it simmer all day, and f I want an even bigger time saver, I buy as many pre-chopped veggies as I can.
The star veggies in this soup are cabbage and leeks. Cabbage is a nutritious and filling leafy green. Leeks, and all of the veggies in this soup are nutrient-dense, meaning that they’re low in calories yet high in vitamins and minerals. However, leeks specifically are a good source of manganese, which may help reduce premenstrual syndrome (PMS) symptoms and promote thyroid health. Leeks are also great for the skin, and may help with inflammation, bloating, and heart health.
Tips for making Instant Pot Vegetable Soup:
You can use any beans you like. I used white beans, but you can use kidney beans, navy beans, or black beans.
Don’t like cauliflower? Use broccoli instead. Use the veggies you like and enjoy.
I use chicken stock, but you could use vegetable stock as well. I love adding turmeric to any dish I can and I used it in this soup too. If you have it on hand, add 1/2 teaspoon.
INGREDIENTS
You can use any beans you like. I used white beans, but you can use kidney beans, navy beans, or black beans.
Don’t like cauliflower? Use broccoli instead. Use the veggies you like and enjoy.
I use chicken stock, but you could use vegetable stock as well. I love adding turmeric to any dish I can and I used it in this soup too. If you have it on hand, add 1/2 teaspoon.
INGREDIENTS
1 tablespoon olive oil
5 garlic cloves minced
4 leeks, trimmed and sliced
5 white mushrooms washed, sliced
2 cups riced cauliflower (or florets if you prefer)
2 carrots peeled and chopped
2 celery stalks chopped
2 zucchini, chopped
5 garlic cloves minced
4 leeks, trimmed and sliced
5 white mushrooms washed, sliced
2 cups riced cauliflower (or florets if you prefer)
2 carrots peeled and chopped
2 celery stalks chopped
2 zucchini, chopped
2 yellow summer squash, chopped
3 cups chopped cabbage
1 15 oz. can white beans drained and rinsed
1 15 oz. can diced tomatoes
3 cups chopped cabbage
1 15 oz. can white beans drained and rinsed
1 15 oz. can diced tomatoes
4 cups low sodium vegetable or chicken stock
**Option: I like to puree my beans, tomatoes and chicken stock in a blender before adding them to the Instant Pot. It thickens the broth.
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon ground paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon turmeric
INSTRUCTIONS:
1. Press "saute" button on your Instant Pot. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
2. Add garlic and leeks to Instant Pot. Saute, stirring often, until the leeks soften. Add mushrooms and saute for 2 minutes, until the mixture is fragrant.
3. Press "off/stop" button.
4. Add remaining ingredients to Instant Pot.
5. Place lid on the pressure cooker and make sure the valve is set to "sealing".
6. Press "pressure cook" setting and timer to 25 minutes.
7. The Instant Pot will beep and start cooking. It may take about 5-10 minutes for it to come to pressure and then start the timer.
8. When done, the Instant Pot will beep. Let the pressure release naturally for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to "venting".
9. Carefully remove the lid, away from your face, and set aside.
10. Stir the soup. Let cool slightly before serving.
11. Season with more salt and pepper to taste.
This soup is loaded with vegetables: cabbage, garlic, zucchini, carrots, celery, cauliflower, leeks and beans. It will help with bloat and inflammation, keep you full. The addition of turmeric, pepper, Italian seasoning, paprika and bay leaves add a delicious flavor.
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon ground paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon turmeric
INSTRUCTIONS:
1. Press "saute" button on your Instant Pot. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
2. Add garlic and leeks to Instant Pot. Saute, stirring often, until the leeks soften. Add mushrooms and saute for 2 minutes, until the mixture is fragrant.
3. Press "off/stop" button.
4. Add remaining ingredients to Instant Pot.
5. Place lid on the pressure cooker and make sure the valve is set to "sealing".
6. Press "pressure cook" setting and timer to 25 minutes.
7. The Instant Pot will beep and start cooking. It may take about 5-10 minutes for it to come to pressure and then start the timer.
8. When done, the Instant Pot will beep. Let the pressure release naturally for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to "venting".
9. Carefully remove the lid, away from your face, and set aside.
10. Stir the soup. Let cool slightly before serving.
11. Season with more salt and pepper to taste.
This soup is loaded with vegetables: cabbage, garlic, zucchini, carrots, celery, cauliflower, leeks and beans. It will help with bloat and inflammation, keep you full. The addition of turmeric, pepper, Italian seasoning, paprika and bay leaves add a delicious flavor.
