Garden Vegetable Soup: A Flavorful Delight Straight from Nature's Bounty
When it comes to wholesome and nutritious meals, few dishes can rival the charm and versatility of garden vegetable soup. Packed with vibrant colors, robust flavors, and an array of essential nutrients, this delicious concoction captures the essence of nature's bounty. Whether you're a seasoned home cook or an aspiring food enthusiast, join us on a journey to explore the wonders of garden vegetable soup and discover why it deserves a prominent place on your dining table.
Comfort in Every Bowl
Garden vegetable soup is a treasure trove of essential nutrients, making it an excellent choice for those seeking a healthy and balanced diet. The varied vegetables contribute an array of vitamins, minerals, and antioxidants that promote overall well-being.
At the heart of garden vegetable soup lies an abundance of fresh produce. The soup comes alive with a medley of vegetables straight from the garden or local farmers' market. The result is a bowlful of colors that not only pleases the eyes but also tantalizes the taste buds.
Tip: Tougher herbs, such as rosemary and thyme, can be added prior to cooking, while more tender options, such as basil and parsley, should be stirred in when the arugula is added. (Discard the woody stems for the tougher herbs before serving).
Join us as we delve into the ingredients and step-by-step process of creating a delicious and nutritious garden vegetable soup that will leave you craving for more ✨
Ingredients:
1 T. extra virgin olive oil
3-4 cloves garlic, minced
4 large stalks celery, chopped
4 large carrots, sliced
1 medium red onion, chopped
¼ t. Crushed red pepper flakes
Sea salt & black pepper, to taste
6 c. chicken or vegetable broth, preferably organic
1 lb. red potatoes, quartered
2 whole bay leaves
1 pint cherry or grape tomatoes, chopped
2 c. fresh arugula
2 T. fresh lime juice
Parmesan cheese, freshly shaved or grated
Directions:
Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste, and stir to combine.
Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, approximately 4-5 minutes. Add broth and stir to combine, scraping any brown bits off the bottom of the pot in the process. Turn the unit off.
Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.
When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Remove the lid and discard the bay leaves. Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.
Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired.
Garden vegetable soup is not just a culinary delight; it's a celebration of nature's bounty and a testament to the art of healthy eating. With its vibrant colors, rich flavors, and nutritional benefits, this versatile dish brings joy to both the palate and the soul. So, grab your apron, gather your freshest produce, and embark on a journey of nourishment, creativity, and heartwarming goodness with a bowl of garden vegetable soup.
