Instant Pot Tomato Veggie Soup – Plant Strong, Esselstyn
Cozy Up with Instant Pot Tomato Veggie Soup – Plant Strong & Esselstyn Inspired!
Looking for a hearty, healthy, and incredibly easy dinner? This Instant Pot Tomato Veggie Soup is a game-changer! Inspired by Dr. Esselstyn’s plant-strong approach, this soup is packed with nutrients, flavor, and is perfect for a chilly evening. It’s naturally vegan and gluten-free, making it a fantastic option for a wide range of dietary needs.
We all crave comfort food, but sometimes it feels like healthy options require hours in the kitchen. Not this soup! The Instant Pot does all the work, transforming simple ingredients into a flavorful and satisfying meal in under an hour. The combination of crushed tomatoes, hearty vegetables, and protein-packed lentils creates a wonderfully textured and filling soup.
Why You’ll Love This Recipe:
- Quick & Easy: Ready in under an hour with minimal prep time.
- Healthy & Nutritious: Packed with vitamins, minerals, and fiber.
- Plant-Strong: Aligned with a whole-food, plant-based lifestyle.
- Flavorful: A delicious and satisfying soup that the whole family will enjoy.
- Versatile: Perfect for meal prepping or a quick weeknight dinner.
Tips for the Best Soup:
- Don’t skimp on the vegetables: The more veggies, the more flavor and nutrients!
- Adjust the water: Ensure the potatoes and lentils are covered, but don’t overfill your Instant Pot.
- Season to taste: Salt and pepper are your friends! Add more to suit your preference.
- For a smoother soup: Use an immersion blender to partially blend the soup after cooking.
Frequently Asked Questions:
Q: Can I use different types of lentils?
A: Yes, brown or green lentils would also work, but the cooking time might need to be adjusted slightly.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add spinach, kale, zucchini, or any other vegetables you enjoy.
Q: Can this soup be frozen?
A: Yes, it freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers.
Q: Is this soup spicy?
A: No, this recipe is not spicy. You can add a pinch of red pepper flakes if you like a little heat.
Q: What kind of potatoes are best?
A: Yukon Gold potatoes are recommended for their creamy texture, but Russet potatoes can also be used.
Get ready to enjoy a bowl of comforting goodness! This Instant Pot Tomato Veggie Soup is a healthy and delicious meal that you can feel good about serving your family.
Instant Pot Tomato Veggie Soup – Plant Strong, Esselstyn
Ingredients
- 28 oz crushed tomatoes
- 1 large white onion diced
- 3 large carrots diced
- 4 stalks celery diced
- 8 oz green lentils
- 4 medium Yukon Gold potatoes diced
- 1 bay leaf
- water water to cover
Instructions
- Add all ingredients to Instant Pot.
- Using the Soup setting, choose “low pressure” and cook time 8 minutes.
- Allow to cook, making sure to follow all Instant Pot directions regarding venting, etc. Ensure you have enough water to allow the potatoes and lentils to expand, but do not overfill your instant pot. This recipe fit in my 6 quart pot and I filled the water to 3/4 line.
- Stir well before serving. Add salt and pepper to taste.
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