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  • Light Vegetable Soup

    Credits

    Recipe adapted from Spend with Pennies.

    Ingredients

    Makes 1 6qt Instant Pot FULL

    AmountIngredient
    1,360gwater
    50gvegetable base*
    160gonion, small, diced
    28oztomatoes, diced
    225gcabbage, chopped
    350gbroccoli florets
    300gzucchini, sliced
    300gbell peppers, chopped
    60gcelery, diced
    60gcarrots, diced
    28gtomato paste
    1 tspgarlic
    ½ tspsalt
    ½ tspthyme, dried
    ½ tspbasil, dried
    2bay leaves
    to tasteblack pepper
    *I use Better Than Bouillon

    Process

    1. add all ingredients to pressure cooker
    Pressure: high
    Time: 6 minutes
    Release: natural

    Nutrition

    Yields: 3,655g soup

    Calories

    Total: 650
    Per 100g: 18

    Notes

    • this makes a LOT of soup! The instant pot is almost completely full, so if you don’t think you’ll eat that much or can’t freeze the leftovers adequately, half the recipe by halving all the ingredients. Pressure cooking time will remain the same!
    • adjust salt/seasonings to your preferences
    • the recipe is pretty forgiving, so use vegetables that you have on hand or leave out what you don’t like
    Light Vegetable Soup
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  • Potato Leek Soup

    Credits

    Recipe adapted from Cooking Carnival.

    Ingredients

    AmountIngredient
    28gbutter
    25gcelery, diced
    1bay leaf
    2 tspgarlic
    270gleeks, greens removed
    540gpotatoes, Yukon Gold
    3½ cupswater
    21gvegetable base*
    1 tspthyme, dried
    ½ cupheavy cream
    ~½ tspMSG
    ½ tspsalt
    to tasteblack pepper, fresh cracked
    *I use Better Than Bouillon

    Process

    1. chop and wash leeks, set aside
    Mode: sauté
    1. melt butter in pressure cooker, add celery, bay leaf, garlic; sauté
    2. peel and rough chop potatoes
    3. add leeks, potatoes, water, vegetable base, thyme into pressure cooker
    Pressure: high
    Time: 7 minutes
    Release: natural release
    1. discard bay leaf, blend using immersion blender until smooth
    2. add heavy cream, MSG, salt and pepper

    Nutrition

    Yields: 1,974g soup
    Calories:  1,216 total, 62 per 100g

    Notes

    • leeks must be washed multiple times and only AFTER cutting to remove all dirt and grit
    • can substitute stock base and water for 3½ cups vegetable stock

    See the freezing guide for tips and information on freezer-safe food storage.

    Potato Leek Soup
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