Vegetable Soup Recipe
This creamy and hearty Instant Pot vegetable soup is made with carrots, potatoes, celery, and mushrooms, naturally thickened with egg yolks and yogurt. It is gluten-free, gut-friendly, and perfect for light lunches or cozy dinners.
Equipment
Ingredients
- 2 medium carrots diced
- 1 medium onion diced
- 4 cloves garlic minced
- 200 g mushrooms sliced
- 1 medium red pepper diced
- 200 g celery sticks chopped
- 4 small potatoes cubed
- 2 tbsp Rice bran oil
- 1 L vegetable stock low-sodium
- 1 tsp Salt
- Black pepper ground
- 2 egg yolks
- 3 tbsp Greek yogurt
- parsley fresh, chopped
- dill fresh, chopped
Instructions
- Peel and chop all vegetables.
- 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 yogurt 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 in or add vegetables like parsnip, swedes, courgettes, or leeks.
- Thickening Tip: Always temper the yogurt 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 yogurt (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 flavor without the fermentable sugars after cooking.
- Storage Tip: Store in the fridge for up to 4 days. For freezing, do so before adding the yogurt-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.
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Nutrition
Calories: 295kcalCarbohydrates: 45gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 98mgSodium: 1660mgPotassium: 1243mgFiber: 7gSugar: 9gVitamin A: 6915IUVitamin C: 79mgCalcium: 90mgIron: 2mg
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