Seriously Good Soup–a bright, nourishing and easy-to-make vegetable soup made with onion, celery, carrots, potatoes, tomatoes, and spinach simmered in a flavorful broth with hints of curry, thyme, and lemon. Make in the Instant Pot or slow cooker.
Seriously Good Soup
This veggie-packed soup is one of those “didn’t expect it to be this good” recipes! It is a healthy veggie soup that is perfect for dinner or lunch. I made a sensible amount since I didn’t want to have soup for days but you can easily double this recipe if you want leftovers. It’s nice to have a bowl of veggie soup for lunch instead of salad and you still get in your daily veggies. You can make this soup in your Instant Pot or slow cooker for a weeknight win. (This recipe is adapted from Seriously Good Vegetable Soup on Cookie and Kate).
Ingredients/Substitution Ideas
- Olive Oil
- Onion
- Celery Rib
- Garlic Cloves–or 1 tsp garlic powder
- Vegetable Broth–or water and Better than Bouillon vegetable base. You can also use chicken broth.
- Carrot
- Russet Potato–or red potatoes, yukon gold potatoes
- Kosher Salt
- Black Pepper
- Curry Powder
- Dried Thyme
- Canned Diced Tomatoes
- Bay Leaf
- Spinach–frozen or fresh, or kale
- Lemon Juice–fresh is best
Steps
Turn Instant Pot to sauté. When HOT, add oil, onion, and celery; cook 3 minutes. Stir in garlic for 30 seconds. Pour in broth and scrape bottom. Add carrot, potato, salt, pepper, curry powder, thyme, tomatoes, and bay leaf. Cover, seal, and cook on SOUP for 3 minutes (if you don’t have a soup button then cook on low pressure for 3 minutes); let sit 5 minutes, then quick release. Remove lid, discard bay leaf, and stir in spinach and lemon juice. Season to taste and serve.
Notes/Tips
- Serve it with crusty bread or a grilled cheese and ham sandwich.
- Add chickpeas or white beans for extra protein and fiber.
- Stir in a spoonful of parmesan or pesto at the end for a flavor boost.
- Double this recipe for leftovers for lunch the next day. Double all ingredients, same cooking time.
- This recipe is gluten free and dairy free.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with bay leaves are Slow Cooker Lasagna Soup and Instant Pot Mashed Potatoes.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Seriously Good Soup
- Prep Time: 25 minutes
- Cook Time: 3 minutes (plus 5-10 minute NPR)
- Total Time: 28 minutes
- Yield: 4 servings 1x
Description
A bright, nourishing and easy-to-make vegetable soup made with onion, celery, carrots, potatoes, tomatoes, and spinach simmered in a flavorful broth with hints of curry, thyme, and lemon. Make in the Instant Pot or slow cooker.
Ingredients
- 1 Tbsp olive oil
- 1/2 cup chopped onion
- 1 celery rib, sliced or diced
- 3 garlic cloves, minced
- 3 cups vegetable broth
- 1 large carrot, peeled and sliced
- 1 medium russet potato, peeled and cubed
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp curry powder
- 1/4 tsp dried thyme
- 1 (14.5 oz) can diced tomatoes
- 1 bay leaf
- 1 cup chopped spinach
- 1 1/2 tsp lemon juice
Instructions
Instant Pot Instructions:
- Prepare all ingredients.
- Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl around. Add in the onion and celery. Sauté for 3 minutes. Stir in the garlic and sauté for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the carrot, potato, salt, pepper, curry powder, thyme, tomatoes and bay leaf.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Discard the bay leaf. Stir in the spinach and lemon juice. Taste test and if needed add salt and pepper to taste.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Prepare all ingredients.
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion and celery. Sauté for 3 minutes. Stir in the garlic and sauté for 30 seconds. Transfer to the slow cooker.
- Stir in the broth, carrot, potato, salt, pepper, curry powder, thyme, tomatoes and bay leaf.
- Cover and cook on low for 4 hours.
- Discard the bay leaf. Stir in the spinach and lemon juice. Taste test and if needed add salt and pepper to taste.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
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Farmhouse Soup
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Delicious soup that is super fast to make!
I made a few substitutions because I wanted to use what I have at home. I used cumin instead of curry because I needed something gentler on my esophagus . I used a can of Rotel MILD for the diced tomatoes. Then I added a can of organic black beans juice and all. In addition, I used frozen spinach leaves. This recipe is certainly a keeper. Thank you!
Yum! Your version sounds amazing. I love how you used what you had on hand. The cumin, Rotel, and black beans combo sounds perfect! I’m so glad you enjoyed it and that it worked well for you. Thanks so much for taking the time to share your tweaks! 💛