Pressure Cooker Vegetable Soup

Name: Pressure Cooker Vegetable Soup
Total time: 42 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 garlic cloves, minced; 4 cups vegetable broth; 1 carrot, diced; 1 potato, diced; 1 celery stalk, diced; 1 cup sliced mushrooms; 1 cup broccoli florets; 1 cup cauliflower florets; 1/2 red bell pepper, diced; 1/4 head green cabbage, chopped; 1/2 cup frozen peas; 2 tablespoons nutritional yeast; 1/2 teaspoon dried thyme; 1/2 salt, or more to taste; 1/2 teaspoon ground black pepper; 1/2 cup fresh minced parsley (or dill)

Hannah Kaminsky Website

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Whether you’re a devoted vegetable-lover or are still struggling to embrace them, this is the soup for you. The beauty of this blend is that it's infinitely flexible! Use any vegetables you prefer or have on hand to adapt it to your taste. Just aim for somewhere in the neighborhood of 6 to 8 cups of chopped vegetables total. Heat things up a bit by adding a fresh chopped jalapeno into the vegetable mixture or tossing some red pepper flakes into the spice blend.

Print recipe

Servings: 8

Ready in: 42min PT42M
Prep time: 30min
Cook time: 12min

Ingredients

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
4 cups vegetable broth
1 carrot, diced
1 potato, diced
1 celery stalk, diced
1 cup sliced mushrooms
1 cup broccoli florets
1 cup cauliflower florets
1/2 red bell pepper, diced
1/4 head green cabbage, chopped
1/2 cup frozen peas
2 tablespoons nutritional yeast
1/2 teaspoon dried thyme
1/2 salt, or more to taste
1/2 teaspoon ground black pepper
1/2 cup fresh minced parsley (or dill)

Appliances

For best results, we recommend using:

Mealthy MultiPot
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Directions

Heat oil in a pressure cooker set to Sauté. Cook and stir onion and garlic in hot oil until lightly browned, 6 to 8 minutes.
Pour vegetable broth into the cooker; add carrot, potato, celery, mushrooms, broccoli, cauliflower, bell pepper, cabbage, peas, nutritional yeast, thyme, salt, and pepper.
Seal lid on the pressure cooker and cook on High Pressure for 6 minutes. Relieve pressure naturally.
Stir parsley through the soup to serve.

Mealthy tip:

You can easily turn leftovers into a new dish with a dab of curry paste, a splash of sriracha, or a pinch of garam masala for a completely different flavor adventure. You can also add cooked rice or pasta to rev up the dish!

Tagged:

Weeknight Quick And Easy American One Pot Or Pan Pressure Cooker Gluten-free Vegetarian Dairy-free Vegan Soups And Stews No Meat Vegetable Broth Multipot

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

George Delamea says:

I was looking for a simple vegetable soup recipe using a variety of produce. This fit the bill and I completely love it. It's easily adaptable to whatever you have on hand. Have already made this twice in one week. Great way to get a lot of vegetables into a warm bowl of delicious.

Ashley Melchiore says:

I love making soups to stock up in the freezer for winter weeknights. I didn't have nutritional yeast and am not sure what it would've changed, but I like it just fine without. I didn't even get any complaints from the fam about no meat in the soup. This is very hearty and filling.

Greg Jones says:

Very good vegetable soup, reminds me of the recipe my grandmother used to give us as kids. So many different vegetables, very hearty, and healthy soup.

Laura Griffin says:

Even though this soup is meatless, it's very hearty! I love the cabbage! It's one of my favorite vegetables, and nice to enjoy in a soup. This is a great dish for the cold Fall and Winter days ahead. The only thing I skipped was nutritional yeast because I didn't have any on hand. Still incredible.

Sam Dalton says:

I like to make a lot of different soups in the fall and winter, and of course vegetable soup is a staple. This is a solid, simple recipe that's easy to follow, and makes a large enough batch to enjoy throughout the week. I added hot sauce and then I was good to go.