Instant Pot Vegetable Soup - 6 Global Ways

This easy, colorful veggie soup is the perfect way to detox on a cold day - and pairs perfectly with any of the below spices. It comes together in just under 10 minutes in the Instant Pot. And for a stove top version, just simmer the ingredients in a large pot or dutch oven until the vegetables are tender. 

Ingredients

1 tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
3 carrots, chopped
3 celery stalks, diced
2 cups napa cabbage, diced
1 broccoli crown, diced
14.5 oz can whole tomatoes
6 cups vegetable stock

1 tsp any RawSpiceBar's spices
Madras curry powder
Vadouvan
Garam masala
Greek seasoning
Italian seasoning
Japanese curry powder

Instant Pot Directions

1. Set the Instant Pot to Saute. Add oil and onion and saute, 5 minutes. Add the garlic, spices, carrots, celery, broccoli, and napa cabbage. Stir and saute, 3- 4 minutes. Then add the tomatoes and stock.
2. Close the lid and seal. Cook on Manual high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then release the remaining pressure. Serve and enjoy!

Stove Top Directions

1. Heat a large pot over medium-high heat. Add oil and onion and saute, 5 minutes. Add the garlic, spices, carrots, celery, broccoli, and napa cabbage. Stir and saute, 3- 4 minutes. Then add the tomatoes and stock and bring to a boil.
2. Once boiling, reduce heat to a simmer and let cook, 20-25 minutes, or until vegetables are soft. 

Global Spices, Shipped Seasonally.

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