Make Healthy Gut-Friendly Vegetable Soup in the Instant Pot, that is delicious and hearty and perfect for restoring your gut health. In addition to soups being easy to digest, like in the case of this Vegetable Soup, they are made from nutrient-dense ingredients like herbs, spices and vegetables.
To make this Vegetable Soup I used quite a few veggies, including carrots, butternut, leek, baby marrow, spinach and canned tomatoes.
The recipe is very forgiving so you could definitely substitute any of the ingredients with other veggies you have in the pantry.
What’s an Instant Pot?
Unless you’ve been living under a rock, you must have heard of the Instant Pot. My Instagram and Pinterest timeline has almost always got somebody raving over this pot and how it changed their lives in the kitchen.
Instant Pot is the most popular multi-cooker brand in the world and has tons of functions, including pressure-cooking, slow cooking, yoghurt making, bread making, rice cooking, steaming, warming, and sautéing.
It really is an all in one appliance that helps accelerate the cooking process.
They are a cult favourite with moms, with many posting their go-to “dump and go” recipes. (Meaning: add everything to the pot, set the timer and go do a million other things without worrying about your food burning).
If you’d like to make something other than Healthy Gut-Friendly Vegetable Soup, I have another Instant Pot Recipe which you can try here: Make Butter Cauliflower in an Instant Pot
Healthy Gut-Friendly Vegetable Soup in the Instant Pot
Time for the recipe!
Enjoy making this soup, and the best news of all – it freezes very well so you can make bigger batches if you’d prefer.
LFC
xxx
Healthy Gut-Friendly Vegetable Soup in the Instant Pot
Equipment
- Instant Pot, but can also be made in a normal pot.
- chopping board
- knife
Ingredients
- 300 g butternut cubed
- 1 leek, only green part sliced
- 2 celery stalks chopped
- 1 carrot chopped
- 2 cm ginger grated
- 3 baby marrow sliced
- 200 g baby spinach
- 1 handful italian parsley fresh
- 2 tbsp coconut oil
- 1 vegetable stock cube
- 1 litre water
- 2 tbsp tomato paste
- 1 can plain chopped tomatoes
- salt and pepper to taste
- 2 tbsp nutritional yeast
- 1/2 Lemon
Instructions
- Chop and slice all veggies as per above
- Melt coconut oil in the instant pot using the saute function and add leek, carrot, spinach celery, ginger, butternut and baby marrrow. Cook for 5 minutes, stirring continuously.
- Now add tomato paste, canned tomatoes, hot water and stock cube. Stir well.
- Close the Instant Pot lid and set for 15 minutes with natural release.
- After the cooking cycle is finished, carefully move the venting knob from Sealing Position to Venting Position to quickly release the pressure. Wait until the Floating Valve (metal pin) completely drops before opening the lid.
- Add half of the fresh parsley and blend the soup with a stick blender until smooth.
- Serve with salt, pepper, remainder fresh herbs (i used some thyme as well) a squeeze of lemon and a sprinkle of nutritional yeast.
Notes
This post ‘Healthy Gut-Friendly Vegetable Soup in the Instant Pot’ was proudly sponsored by Instant Pot.
