#nutritioussoup

An Instant Pot recipe for a hearty and healthy lentil soup that is great for a comforting and healthy vegan meal. With lots of vegetables and fragrant spices, this soup is free of gluten and full of flavor.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1 tsp smoked paprika. 1/2 tsp dried thyme. 1/2 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 1 cup dried green or brown lentils, rinsed. 4 cups vegetable broth. 1 14.5 oz can diced tomatoes. 2 cups chopped kale or spinach. 2 tbsp fresh lemon juice. Fresh parsley, for garnish optional.

Instructions: Turn on the Instant Pot to saut mode. Once hot, add olive oil, onion, carrots, and celery. Saut for 5 minutes until softened. Add garlic, cumin, coriander, smoked paprika, thyme, oregano, salt, and black pepper. Saut for another 1-2 minutes until fragrant. Add lentils, vegetable broth, and diced tomatoes with their juices. Stir to combine. Secure the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 12 minutes. Once the cooking time is complete, allow natural pressure release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure. Open the lid and stir in the chopped kale or spinach and lemon juice. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

A creamy and comforting vegan soup with the warmth of turmeric and the sweetness of sweet potatoes, balanced with the richness of coconut milk.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 can 400ml coconut milk. 1 onion, chopped. 2 cloves garlic, minced. 1 tbsp fresh ginger, grated. 1 tbsp turmeric powder. 4 cups vegetable broth. Salt and pepper, to taste. 2 tbsp olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. For about 5 minutes, or until the onions are clear, add the chopped onions. Cut up some garlic, grate some ginger, and add some turmeric powder. Go on and cook for two more minutes. Put in vegetable broth and diced sweet potatoes. Bring to a boil, then lower the heat and let it cook for about 15 to 20 minutes, until the sweet potatoes are soft. Take the pot off the heat and let it cool down a bit once the sweet potatoes are soft. Blend the soup until it's smooth with an immersion blender. Put the pot back on low heat and add the coconut milk. Add salt and pepper to taste. Simmer for five more minutes, or until everything is hot. If you want, you can serve it hot with a sprinkle of turmeric powder and fresh herbs on top.

Prep Time: 10 minutes

Cook Time: 25 minutes

This simple and nourishing kale soup requires just five ingredients and a crockpot. It's a hearty and comforting dish perfect for a cozy meal.

Ingredients: 1 bunch kale, stems removed and chopped. 4 cups vegetable broth. 1 can 15 ounces diced tomatoes. 1 onion, diced. 2 cloves garlic, minced.

Instructions: Putting everything into the crockpot. Use a stir to mix. The kale should be soft after 6 to 8 hours on low heat or 3 to 4 hours on high heat. Add the lid and cook. Before you serve, add salt and pepper to taste.

Prep Time: 10 minutes

Cook Time: 240 minutes

This is an easy, healthy, and tasty soup that has the nutty taste of quinoa, the richness of coconut milk, and the savory taste of mushrooms. This soup is great for a quick and healthy meal because it is full of healthy ingredients.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups mushrooms, sliced. 1 can 13.5 oz coconut milk. 4 cups vegetable broth. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon olive oil. 1 teaspoon curry powder. 1/2 teaspoon turmeric. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the chopped onion and cook it until it turns clear. Add the ginger and garlic that have been minced, and saut for one more minute. Add the sliced mushrooms and cook until they give off their liquid. Put in the turmeric, salt, pepper, and curry powder. Mix it all together well. Add the vegetable broth and slowly bring the whole thing to a simmer. After you rinse the quinoa, add it to the pot and cook it for 15 to 20 minutes. Add the coconut milk and stir it in. Cook for five more minutes. If necessary, change the seasoning. Serve hot with fresh cilantro on top. Quinoa and coconut soup that tastes great!

Prep Time: 15 minutes

Cook Time: 25 minutes

With tomatoes, basil, and Parmesan cheese, this slow cooker soup is both tasty and good for you. When you add Greek yogurt, it makes it creamy without adding extra calories. Great for a healthy and comforting meal.

Ingredients: 1 can 28 oz crushed tomatoes. 1 can 14 oz diced tomatoes. 4 cups low-sodium vegetable broth. 1 cup finely chopped celery. 1 cup finely chopped carrots. 1 cup finely chopped onion. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. 1/2 cup grated Parmesan cheese. 1/2 cup non-fat Greek yogurt. Fresh basil leaves for garnish.

Instructions: Crushed tomatoes, diced tomatoes, vegetable broth, celery, carrots, onion, garlic, oregano, basil, thyme, salt, and pepper should all be put in a slow cooker. For 6 to 8 hours, or until the vegetables are soft, cover and cook on low heat. You can add the Greek yogurt and Parmesan cheese about 30 minutes before you serve. Keep cooking until the soup is hot and the cheese is melted. If necessary, change the seasoning. Add fresh basil leaves on top and serve hot. Slim Tomato Basil Parmesan Soup is ready. Enjoy it!

Prep Time: 15 minutes

Cook Time: 360 minutes

A quick, frugal, and kid-friendly soup perfect for busy weeknights. Loaded with ground beef and vegetables, this hearty soup is both comforting and satisfying.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 4 cups beef broth. 1 can 14.5 oz diced tomatoes. 2 carrots, sliced. 2 potatoes, diced. 1 cup frozen corn. 1 cup frozen green beans. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste.

Instructions: In a large pot, brown ground beef with onion and garlic over medium heat. Drain excess fat. Add beef broth, diced tomatoes, carrots, potatoes, corn, green beans, oregano, and basil. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes