Name: Spring Greens Vegetable Soup
Prep time: 5 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 Tbsp. olive oil or butter; 1 cup chopped yellow onions; 4 garlic cloves (minced); 2 cups broccoli florets (½ lb.); 2 cups baby spinach; 1 cup peas (fresh or frozen); 1 medium potato (cubed); 3 cups low-sodium vegetable broth; 1/2 tsp. salt (or to taste); 1 Tbsp. lime juice; Ground black pepper (to taste); 1 Tbsp. sambal oelek (optional); 2 Tbsp. coconut milk; Roasted cashews (or nuts/seeds of choice); Cilantro (finely chopped)

Exploding with flavor, this loaded vegetable soup makes for a satisfying meal any time of the year. It’s also extremely versatile. Simply use any leftover greens and veggies from your refrigerator. This no-fuss soup comes together in less than 30 minutes using your Instant Pot.

Homemade Creamy Greens Vegetable Soup in Bowl with Coconut Cream, Roasted Cashews & Cilantro | Vitacost.com/Blog

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Spring Greens Vegetable Soup

Prep Time 5 minutes

Cook Time 10 minutes

Pressure Building Time 10 minutes

Total Time 25 minutes

Servings 4

Calories 202 kcal

Ingredients

2 Tbsp. olive oil or butter
1 cup chopped yellow onions
4 garlic cloves minced
2 cups broccoli florets ½ lb.
2 cups baby spinach
1 cup peas fresh or frozen
1 medium potato cubed
3 cups low-sodium vegetable broth
1/2 tsp. salt or to taste
1 Tbsp. lime juice
Ground black pepper to taste
1 Tbsp. sambal oelek optional

Garnish

2 Tbsp. coconut milk
Roasted cashews or nuts/seeds of choice
Cilantro finely chopped

Instructions

Set Instant Pot to sauté mode and adjust setting to normal. When display reads “hot,” add oil.
Once oil is heated, add chopped onions and minced garlic. Sauté until onions are soft and translucent.
Add broccoli florets, spinach, potato, peas, vegetable broth and salt. Stir to combine.
Cover with lid, move vent to "sealing" and pressure cook on high for 10 minutes. Once cooking cycle is complete, do a quick release (aka move the steam valve to "venting”).
Open lid. Use immersion blender to puree soup. If using a blender to puree, wait at least 10-15 minutes for the soup to cool down.
Add lime juice and mix well. Add salt and pepper to taste. If you like it spicy, add sambal oelek and give it a good stir.
Ladle into bowls, drizzle with coconut milk and garnish with cilantro and roasted cashews. Garnish with cilantro.

Recipe Notes

• For a boost of flavor, add fresh herbs such as basil, parsley or mint.
• No spinach on hand? No problem! Use any fresh greens in the fridge.
• Order the ingredients you need to make this recipe at Vitacost.com!

Nutrition Facts

Spring Greens Vegetable Soup

Amount Per Serving (1 g)

Calories 202 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g15%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 274mg11%

Potassium 631mg18%

Carbohydrates 26g9%

Fiber 6g24%

Sugar 6g7%

Protein 6g12%

Vitamin A 1971IU39%

Vitamin C 75mg91%

Calcium 68mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.