Instant Pot Creamy 5-Vegetable Soup (No Cream or Broth)

This Creamy 5-Vegetable Soup is made conveniently in the Instant Pot - NO cream, milk, or broth needed!

I'm a very routine eater.

My favorite kind of day would be: Smoothie for breakfast, salad for lunch, cookie for snack, and cheesy casserole for dinner.

If it weren't for my allergies and the inherent need to rotate my foods, I'd probably have the above every day!

Recently, however, I had a craving for soup...a creamy veggie-based one, to be precise.

I have a few on the blog already, but none incorporating the magic that is the Instant Pot! This thing, let me tell you...it's one of the best things I've ever purchased. I utilize it nearly every day, making it my second most used appliance.

I wanted my soup to be pretty basic, not worrying about particular spices. I also wanted to incorporate cauliflower, as it lends a great, creamy consistency.

To those of you who are die-hard seasonal produce fans, I'm sorry (not) that this recipe uses summer squash! I personally buy squash throughout a year, particularly for my Cilantro Dressing (I can't be without it!).

I like to add in a dash or two of turmeric for health benefits and because it adds a nice golden color. That's optional though.

It's delicious when served with some Homemade Crackers, Spelt Pumpkin Biscuits, or warm Tortillas!

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Instant Pot Creamy 5-Vegetable Soup

A delicious blend of vegetables that makes for a creamy soup once blended.

Prep Time10 minutes mins

Cook Time8 minutes mins

10 minutes mins

Total Time18 minutes mins

Servings: 6 servings

Author: Lauren Goslin

Ingredients

• ▢ 1 Tbsp olive oil
• ▢ 1 Tbsp butter (or more olive oil)
• ▢ 1 medium onion (about 1 1/2 - 2 cups) chopped
• ▢ 2 large garlic cloves minced
• ▢ 1 cup celery chopped
• ▢ 1 large carrot chopped
• ▢ 2 summer squash (about 6-7 ounces EACH) chopped
• ▢ 2 cups cauliflower florets chopped
• ▢ 1 tsp sea salt plus more to taste
• ▢ black pepper as desired
• ▢ 4 cups water
• ▢ dash or two turmeric optional

Cook ModePrevent your screen from going dark

Instructions

• Hit the 'saute' button on the Instant Pot and add in the oil/butter.
  
• To the oil, add the onion, garlic, celery, and carrot, along with one teaspoon of sea salt and some pepper.
  
• Cook 1-2 minutes, just to bring out the flavors.
  
• Add in the squash, cauliflower, turmeric (if using), and water.
  
• Hit 'cancel' to stop the Instant Pot from cooking.
  
• Give the veggies a good stir.
  
• Secure the Instant Pot lid, making sure the pressure release is set to 'sealing'.
  
• Hit 'manual' and set the Instant Pot to cook for 8 minutes at high pressure.
  
• Once completed, let the Instant Pot naturally release (don't touch it) for 10 minutes (it will read LO10).
  
• Vent the remaining steam, open the lid, and season to taste.
  

Notes

Nutrition facts based on using two tablespoons of olive oil. WW SmartPoints: 3

Nutrition

Calories: 77kcalCarbohydrates: 8.1gProtein: 1.8gFat: 4.9gFiber: 2.5gSugar: 4.7g

Notes:

This is the Instant Pot I'm working with.

I like the combination of olive oil and butter for best taste, but you can use all olive oil if you're dairy-free.

Recipe Steps:

Sauteing...

Adding more vegetables...

With the water...

Post-cook, pre-blend...

My final note comes from Sam, who wanted me to show you his cool skeleton (and dirty hands)...

We had to shave his head after he took daddy's clippers right down the center for a reverse mohawk! Ahh, boys.