Instant Pot Creamy Harvest Soup
This vegetable soup is a satisfying way to use up all of your veggies that are in season. Eating seasonally means you’re getting the freshest produce which contain the highest concentration of nutrients. Or get creative and resourceful - throw whatever veggies you have on hand into the pot. A fuss-free recipe with the instant pot or slow cooker, this soup is one you’ll want to have on hand over and over again and works as a main or a starter.
20 min - 2 hours
Ingredients:1 pkg Liviva Rice Shaped Shirataki
1 yellow onion
3 celery stalks
4 cloves garlic
6 cups vegetable broth
½ cup red lentils
1 can coconut milk
2 cups cremini mushrooms
1 sweet potato
2 bay leaves
2 tsp summer savoury
1 tsp dried thyme
salt and pepper to taste
2 cups kale, stems removed
- Dice the onion, carrots, celery, mushrooms, sweet potato, kale and garlic. Add the first three ingredients (onion, carrots, celery) into the instant pot (or a large pan) with a splash of olive oil and saute until fragrant (approx 5 minutes).
- Add the broth, lentils, coconut milk, mushrooms, sweet potato, seasonings and garlic to the pot. If you are using a slowcooker, combine all ingredients but the kale and rice.
- If using the Instant pot, set the steam valve to “sealing” and the pressure cooker to the “soup” setting. Once finished, let the soup rest on “Low” for another 10 minutes and then carefully release the rest of the steam from the valve by quick release “venting”.
- If using the slowcooker, set the slow cooker to “High” and cook for 2 hours.
- Open the lid once the steam is completely released and stir in the kale and rinsed shirataki rice. Serve hot.
- Leftovers will keep in the refrigerator for up to 4 days.
- If you’d like to make a keto version of this recipe, simply swap out the higher carb items (lentils, sweet potato, carrots) for whatever low carbs options you have on hand.
- If you’d like to add some animal protein, cooked ground turkey would be a great addition.