WHOLE FOODS SOUP SIZES RECIPES

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VEGETABLE SOUP | THE WHOLE FOOD PLANT BASED COOKING SHOW



Vegetable Soup | The Whole Food Plant Based Cooking Show image

It is officially Fall (here) which means that it is time for soup. What better way to start the season than with a delicious Plant Based Vegan Vegetable Soup. This soup can either be made to be light and brothy…

Provided by Jill Dalton

Total Time 17 minutes

Prep Time 15 minutes

Cook Time 17 minutes

Yield 4-6

Number Of Ingredients 1

1 large onion, diced 3 stalks of celery, diced 3 carrots, diced 3 potatoes (8oz), diced 1 -16 (453g) ounce bag frozen spinach 1- 6 (170g) ounce can tomato paste 2 teaspoons smoked paprika 1/2 teaspoon thyme 1 1/2 tablespoons tamari 1/2 teaspoon pepper 1-2 liters vegetable stock (2 if you prefer brothy soup, 1 if you prefer thicker soup)

Steps:

  • *NOTE: This recipe can also be made on the stovetop by cooking in a large soup pot on medium high heat for about 40 minutes.
  • Push the Sauté button on your Instant Pot
  • Add the onions and sauté until slightly browned.
  • Add remaining ingredients to the Instant Pot.
  • Close with the lid and turn the vent to seal.
  • Pressure Cook for 17 minutes.
  • Keep in the fridge in an airtight container for up to a week.
  •  
  • By the Whole Food Plant Based Cooking Show on YouTubeplantbasedcookingshow.com

Nutrition Facts : Calories 200, FatContent 20 grams

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