How To Make Healthy, Easy Instant Pot Blender Soups
As a mom of young children, I am always trying to think of ways to get more veggies in my kids diet (and my own!). Especially for my darling little three year old. She will literally run from the table crying if she so much as spots a leafy green. She tells people she’s scared of celery and monsters. That’s what I’m working with here, people! :) It can be a challenge.
Getting more veggies in your diet reaps so many benefits including lowering blood pressure, stabilizing blood sugar, and having more energy to name a few. I try making smoothies all the time with spinach, cauliflower, broccoli, and of course yummy fruits to try and get lots of nutrients for my children, and since it is all blended up, that adorable three year old has no idea it is chock-full of leafy greens. If I, like so many others, are trying to hide the taste inside a tasty smoothie, what about by using the same concept but with soups? By blending different vegetables together into a smooth soup, you can easily incorporate many more veggies than you thought possible and reap the powerful benefits.
Making veggie soups is also a great way to:
You can get even more minerals and nutritious, healing benefits from using bone broth as your base as much as possible. Yet another super easy way to get more nutrition without a second thought.
I’m going to share some tips from Lindsey of allthenourishingthings.com on how to make any veggie soup in an Instant Pot and then blending it together to get it smooth and silky with an immersion blender or high-speed blender, such as a Blendtec, Vitamix or Ninja Foodi.
How to Make Instant Pot Soup from Any Veggies:
You can literally use any veggies or combinations of veggies you have on hand. A great base to use is onions + garlic + cauliflower and build on your soup from there. Cauliflower is great because it adds a creamy consistency without dairy. You can use fresh or frozen cauliflower for your recipe. Build on this base and any combination of these veggies you have:
4 tablespoons nourishing fat of choice: butter, tallow, ghee, coconut, avocado oils
10 cups approximately chopped or sliced vegetables
1 to 2 cups bone broth, vegetable broth, or water
plenty of good salt
other herbs spices, and seasoning of choice
an instant pot - the 6-quart is fine
an immersion blender or high-speed blender
Directions:
Add Recipe to Cook'n
Getting more veggies in your diet reaps so many benefits including lowering blood pressure, stabilizing blood sugar, and having more energy to name a few. I try making smoothies all the time with spinach, cauliflower, broccoli, and of course yummy fruits to try and get lots of nutrients for my children, and since it is all blended up, that adorable three year old has no idea it is chock-full of leafy greens. If I, like so many others, are trying to hide the taste inside a tasty smoothie, what about by using the same concept but with soups? By blending different vegetables together into a smooth soup, you can easily incorporate many more veggies than you thought possible and reap the powerful benefits.
Making veggie soups is also a great way to:
- use up vegetables that are about to go bad
- use that random half of an onion or half a bell pepper that you don’t know what else to do with
- incorporate veggies that are normally out of yours or your family member’s comfort zone
You can get even more minerals and nutritious, healing benefits from using bone broth as your base as much as possible. Yet another super easy way to get more nutrition without a second thought.
I’m going to share some tips from Lindsey of allthenourishingthings.com on how to make any veggie soup in an Instant Pot and then blending it together to get it smooth and silky with an immersion blender or high-speed blender, such as a Blendtec, Vitamix or Ninja Foodi.
How to Make Instant Pot Soup from Any Veggies:
You can literally use any veggies or combinations of veggies you have on hand. A great base to use is onions + garlic + cauliflower and build on your soup from there. Cauliflower is great because it adds a creamy consistency without dairy. You can use fresh or frozen cauliflower for your recipe. Build on this base and any combination of these veggies you have:
- squash or zucchini
- winter squashes, including pumpkin
- sweet potato
- celery
- celeriac
- sweet peppers, bell pepper, jalapeno
- tomatoes
- carrots
- radishes
- broccoli
- greens like kale, spinach and arugula
- beets
- You can simply use a tablespoon or more or a high quality, mineral-rich salt.
- If you have any fresh or dried herbs you like to use to make it more flavorful you can add:
- Sage
- Thyme
- Oregano
- Basil
- Parsley
- Dill
- For a slightly spicy, smokey soup, add one or more of the following:
- Smoked paprika
- Cumin
- Chili powder
- Chipotle powder
- Cayenne pepper
- To give your blended soup an anti-inflammatory, healing boost, add in fresh or dried:
- Turmeric
- Ginger
- If you are using fresh turmeric and/or ginger, add them in prior to pressure cooking. You can add in dried ginger and/or turmeric just before blending.
How To Make Any Blended Soup In The Instant Pot
Learn how to make delicious blended soups in your Instant Pot so you can enjoy the healing, blood sugar-stabilizing, nutrient-dense benefits of more veggies in your healthy lifestyle! Here's how to make ANY blended soup in the Instant Pot -- a formula to use up what you already have! Author: Lindsey Dietz
Prep time:
Cook time:
Serving size: 8
Calories per serving: 0
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 0
4 tablespoons nourishing fat of choice: butter, tallow, ghee, coconut, avocado oils
10 cups approximately chopped or sliced vegetables
1 to 2 cups bone broth, vegetable broth, or water
plenty of good salt
other herbs spices, and seasoning of choice
an instant pot - the 6-quart is fine
an immersion blender or high-speed blender
Directions:
First, press the Saute button on the Instant Pot and add your chosen fat. This is mostly to heat up the Instant Pot so that it comes to pressure more quickly, not to soften the veggies.
Second, chop, slice, or dice your veggies of choice and place them in the Instant Pot. They do not need to be small or uniform in size.
Conveniently, the IP has cup measurements on the side of the stainless insert pot, so just fill your pot with veggies to about the 10-cup mark.
Next, add 1 cup of broth or water. I prefer broth just to give my blended soups a boost of healing nourishment, but water will do.
Save the other cup of broth or water for later; you may not need it.
Add a tablespoon of high quality salt.
Close the Instant Pot, seal the vent, and press the Cancel button, then the Manual button.
Adjust the time to 5 minutes.
Once it beeps, release the pressure.
Then, add any fresh or dried herbs or other spices to your soup.
Blend in the Instant Pot with an immersion blender. This is the easiest method and dirties fewer dishes.
If you don't have an immersion blender, transfer to a high-speed blender and puree until smooth. You may need to blend in 2 or 3 batches if all of the soup won't fit into your blender at once.
If you desire a thinner soup, blend in some or all of the extra 1 cup of broth or water. I find that 1 cup of broth is plenty, but it's up to you!
Finally, taste! Add more salt, herbs, spices, or whatever suits you until your blended soup is perfect!
Second, chop, slice, or dice your veggies of choice and place them in the Instant Pot. They do not need to be small or uniform in size.
Conveniently, the IP has cup measurements on the side of the stainless insert pot, so just fill your pot with veggies to about the 10-cup mark.
Next, add 1 cup of broth or water. I prefer broth just to give my blended soups a boost of healing nourishment, but water will do.
Save the other cup of broth or water for later; you may not need it.
Add a tablespoon of high quality salt.
Close the Instant Pot, seal the vent, and press the Cancel button, then the Manual button.
Adjust the time to 5 minutes.
Once it beeps, release the pressure.
Then, add any fresh or dried herbs or other spices to your soup.
Blend in the Instant Pot with an immersion blender. This is the easiest method and dirties fewer dishes.
If you don't have an immersion blender, transfer to a high-speed blender and puree until smooth. You may need to blend in 2 or 3 batches if all of the soup won't fit into your blender at once.
If you desire a thinner soup, blend in some or all of the extra 1 cup of broth or water. I find that 1 cup of broth is plenty, but it's up to you!
Finally, taste! Add more salt, herbs, spices, or whatever suits you until your blended soup is perfect!
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.pixy.org
- www.pxhere.com
- www.snappygoat.com
- www.allthenourshingthings.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
