This delicious, healthy, simple, and naturally gluten-free vegetable soup recipe is easy and quick to make. It’s made in an Instant Pot with healthy and nutritious veggies. Dive in and enjoy!
Why I Love This Easy Vegetable Soup Recipe
A simple vegetable soup like this is my absolute favourite. It’s nourishing, comforting, fresh, and light yet filling enough for a complete vegetarian soup, just like the simple yet delicious lentil soup. Truth be told, I was never a fan of vegetable soup until I started making it myself at home with this recipe.
This version is a real favourite in my kitchen because it contains flavour, fibre, and nutrients. Made in the Instant Pot, this comforting vegetable soup is traditionally thickened with egg yolks and yoghurt, just like the beloved Mum’s chicken soup, but completely plant-based.
Plus, this recipe is fully customisable. I love this combination of veggies and usually cook it this way, but it’s really up to you if you skip some or replace the others. For sure, no matter what veggies you have on hand, this easy vegetable soup will come out delicious.
Homemade Vegetable Soup Recipe
This vegetable soup is based on the rich, comforting Balkan tradition of soups thickened with egg yolk and yoghurt, known as “zastroika.” This technique is very popular in Bulgaria, where you temper the soup broth with an egg yolk and yoghurt mixture, just like in the chicken fricassee recipe.
It thickens the soup, making it creamy and velvety and adding a tangy note.
I applied that inspiration to a plant-based mix of gently sautéed and pressure-cooked classic vegetables to maintain their colour, texture, and nutrients. The result? A vibrant, silky soup that feels both light and satisfying.
If you enjoy hearty, warming bowls like this, you might also love my other vegetarian recipes, spinach soup (coming soon), and creamy mushroom soup (coming soon). You can also pick something from my soups and stews range, which are also great for meal prep and family dinners.
I often make a big batch on a Sunday and enjoy it throughout the week. It also freezes well (minus the thickening), so it’s ideal for meal prep.
Okay, let’s discuss the nutrients and cooking methods. If you have already visited my blog, you might notice that I pressure cook my meals in the minimum possible time. Find out why below.
Conventional Boiling vs. Pressure Cooking: Which Retains More Nutrients?
When it comes to preserving the vitamins and antioxidants in vegetables, pressure cooking often wins. Unlike traditional boiling, which exposes ingredients to high heat for extended periods (and can lead to water-soluble vitamin loss, especially vitamin C and B-complex), pressure cooking uses shorter cooking times and a sealed environment.
This limits oxygen exposure and leaching of nutrients into the water, helping to retain more flavour, texture, and nutrients, especially in delicate ingredients like carrots, potatoes, and peppers. Find out more in this ultimate guide to cooking methods.
Healthy Vegetable Soup Recipe Ingredients
Here are the ingredients you will need:
Carrots—Naturally sweet and rich in beta-carotene (a precursor to Vitamin A), carrots support immune health and skin. Use organic carrots, where possible.
Onion and garlic—These two create the base of flavour and offer antibacterial properties and prebiotic fibres that are wonderful for gut flora.
Mushrooms – Earthy and savoury, mushrooms are low in calories, rich in B vitamins and antioxidants, and add umami depth. In this recipe, I use brown mushrooms, but any mushrooms will work.
Red Pointed Pepper—Packed with vitamin C, red peppers add brightness and sweetness to balance the other vegetables. I prefer pointed pepper because it is sweeter than red bell pepper, but feel free to use any.
Celery – Crunchy and hydrating, celery offers vitamin K, folate, and a lovely herbal note. In winter months, I prefer celery root and add more root veggies.
Potatoes—These provide the soup’s gentle starchiness. Choose waxy varieties for better texture. I added fresh potatoes to this soup recipe.
Rice Bran Oil—This neutral oil has a high smoke point and is excellent for sautéing without overpowering the flavour. Avocado and olive oil are also fine.
Vegetable Stock – Homemade is best for depth and nutrients, but low-sodium store-bought is an acceptable alternative.
Egg yolks and yoghurt—These thicken and enrich the soup. I use either Greek-style or homemade Bulgarian yoghurt. The combination adds creaminess and protein without flour or cream.
Salt and Black Pepper – Essential for balance. Black pepper also helps enhance nutrient absorption.
Fresh Parsley and Dill – Added right before serving, they lift the flavour and offer chlorophyll, vitamin C, and a fresh finish.
Step-by-Step Instant Pot Vegetable Soup Instructions
Prep the Vegetables: Peel and dice the carrots, onion, garlic, celery, red pepper, mushrooms, and potatoes into small, even cubes for uniform cooking.
Sauté the Aromatics: Using the sauté function of your Instant Pot, add rice bran oil and a splash of water. Sauté the garlic and onion for 2–3 minutes until soft and fragrant.
Add Remaining Veggies: Stir in the carrots, celery, potatoes, mushrooms, and red pepper. Continue sautéing for 8–10 minutes, allowing the vegetables to release their natural flavours.
Add Seasoning and Stock: Salt and pepper to taste, then pour in the vegetable stock.
Pressure Cook: Cancel sauté mode. Seal the Instant Pot lid and pressure cook on high for just 1 minute. This short time ensures the vegetables stay vibrant yet tender.
Natural Release: Let the pressure release naturally to avoid overcooking.
Prepare the Thickening: In a bowl, whisk together the egg yolks and yoghurt until smooth.
Thickening Soup – Yoghurt & Egg Yolk
Temper and Add Thickening: Once the soup has cooled slightly (it should be hot but not boiling), slowly whisk a ladle of soup into the yoghurt-egg mix to temper it, then gently stir the mixture into the soup. This method avoids curdling and ensures a silky consistency.
Serve: Garnish with freshly chopped parsley and dill, and serve hot.
Enjoy!
Healthy Vegetable Soup Tips and Variations
Low FODMAP Option: Omit garlic and onion and use leek tops or chives instead. Also, use garlic-infused oil for flavour. Swap potatoes for swede or parsnip if preferred.
To make it Vegan, replace the egg yolks with 2 tbsp of blended white beans or soaked cashews for a creamy texture. Use a plant-based yoghurt, like unsweetened coconut or almond yoghurt.
Add More Protein: Stir in cooked chickpeas or lentils after pressure cooking for an extra protein boost.
Herb Swaps: If parsley and dill aren’t available, try fresh thyme or basil. Any dry herbs will work, too.
Serving Suggestions for Better Nutrient Absorption
To maximise nutrient absorption, enjoy this soup with a slice of gluten-free wholegrain bread or a drizzle of olive oil, which helps absorb fat-soluble vitamins like A and K. A small side of sauerkraut or kimchi adds gut-friendly probiotics that pair beautifully with the soup’s prebiotic fibre.
Storage and Make-Ahead Tips
This soup will keep in the fridge for up to four days. Reheat gently over the hob—avoid boiling after the thickening is added. You can freeze the soup before adding the yoghurt-egg mix, then defrost and add the thickening fresh for the best texture.
FAQ’s
Can I make this without an Instant Pot? Yes, simply cook in a large pot on the hob. Simmer the veggies until tender—about 20–25 minutes.
Is this soup suitable for kids? Absolutely! It’s smooth, flavourful, and packed with veggies. Just adjust salt and herbs to your child’s taste.
Can I skip the thickening? Yes, but the texture will be more broth-like. You could also mash a few potatoes into the soup for natural thickening.
Is it freezer-friendly? Only before adding the yoghurt and egg yolks. Add the thickening after defrosting.
Can I use frozen vegetables? Yes. Use what you have on hand, but fresh gives the best texture.
What other seasonings work well? Add a pinch of nutmeg or turmeric for warmth, or a bay leaf during pressure cooking.
Vegetable Soup Recipe Nutrition Facts
(Approx. per serving – makes 4 bowls)
Calories: 185 Protein: 5g Carbs: 20g Fibre: 5g Fat: 10g Vitamin A: 130% DV Vitamin C: 90% DV Iron: 6% DV Calcium: 8% DV
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Best Hearty Vegetable Soup Recipe – Super Easy and Quick
Dani
This creamy and hearty Instant Pot vegetable soup is made with carrots, potatoes, celery, and mushrooms, naturally thickened with egg yolks and yoghurt. It is gluten-free, gut-friendly, and perfect for light lunches or cosy dinners.
Sauté onion and garlic in oil and a splash of water in Instant Pot (2–3 min).
Add other vegetables and sauté for 8–10 minutes.
Add salt, pepper, and stock.
Set the pressure cooker for 1 minute.
Allow natural cooling down. If open early, wait 15-20 minutes before releasing.
Whisk yoghurt and egg yolks.
Temper with hot soup.
Stir the tempered mix into the pot.
Serve hot with fresh herbs.
Enjoy!
Notes
Vegetable Variations: Depending on the season and what you have on hand, you can swap or add vegetables like parsnip, swede, courgette, or leeks.
Thickening Tip: Always temper the yoghurt and egg yolk mixture with a bit of warm soup before adding it back into the pot to avoid curdling.
Make It Dairy-Free: Use unsweetened plant-based yoghurt (like coconut or almond) and skip the eggs, or blend in 2 tbsp of cooked white beans or soaked cashews for creaminess.
Low FODMAP Option: Omit garlic and onion. Instead, add chopped green leek tops or fresh chives for flavour without the fermentable sugars after cooking.
Storage Tip: Store in the fridge for up to 4 days. For freezing, do so before adding the yoghurt-egg thickening. Add it fresh when reheating for the best texture.
Pressure Cooking Time: 1 minute may seem short, but the Instant Pot continues to cook during the pressure build-up and natural release—this keeps the nutrients in vegetables.
Add More Protein: Stir in cooked lentils, chickpeas, or shredded chicken after pressure cooking for a heartier version.
Dani x x
Keyword gluten-free soup, instant pot vegetable soup, vegetable soup
nutrition student | Healthy Live Promoter | Gluten-free recipe developer
Welcome toDeGlutenistaNutrition!
Your visit really means the world to me. I’m happy to share simple, nourishing gluten-free recipes and practical food tips focused on gut health and clean eating, all with an emphasis on reducing ultra-processed ingredients.
My approach is simple: practising mindful eating, regardless of food sensitivities, can be both tasty and healthy.
