Comforting Instant Pot Vegan Soup
A quick and easy vegan soup featuring hearty red potatoes, fresh carrots, and sweet corn in a creamy coconut broth, perfect for chilly evenings.
Ingredients
Vegetables
- 4 medium Red Potatoes Cut into cubes
- 4 medium Carrots Sliced
- 3 stalks Celery Chopped
- 1 bag Frozen Corn Can substitute with fresh corn
Broth & Cream
- 3 cups Vegetable Broth
- 1.5 cups Coconut Milk Can substitute with almond or oat milk for a lighter version
Seasonings
- 1 teaspoon Turmeric
- 2 teaspoons Paprika
- 3 sprigs Rosemary Can substitute with thyme or basil for flavor variation
- 1 teaspoon Salt Adjust to taste
- 1 tablespoon Olive Oil
- 1 teaspoon Black Pepper
Instructions
Preparation
- Start by adding the celery, carrots, red potatoes, and frozen corn to the Instant Pot.
- Pour in vegetable broth until it covers the veggies.
- Drizzle in the olive oil and sprinkle turmeric, rosemary, and paprika over the ingredients.
- Season with salt and black pepper, then stir everything together well.
- Close the Instant Pot lid and turn the valve to the sealed position. Pressure cook on high for 5 minutes.
- Once the timer goes off, carefully perform a quick release of the pressure.
- Stir in the coconut milk. Using an immersion blender, blend the soup for about one minute until it reaches a creamy texture.
- Serve hot, garnished with fresh cracked black pepper, additional rosemary, or parsley for a pop of color.
Notes
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 4 days. For freezing, allow the soup to cool completely before transferring to a freezer-safe container. It will stay fresh for up to 3 months. For added depth of flavor, consider sautéing onions and garlic in the Instant Pot before adding the other ingredients.