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
Scale
- 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