A delicious and hearty vegan soup that is sure to nurse you back to good health. Packed with superstar ingredients like mushrooms, garlic, ginger and turmeric.
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There’s a few more days to go until the first official day of Spring and if there are still some of those winter bugs hanging around, you’ll want to make up a batch of my Instant Pot Good Health Soup stat!
We all know how good a hearty bowl of soup is when we’re feeling under the weather. And if you’ve got an Instant Pot this soup comes together in less than 20 minutes! That’s quicker than it would take to get take out.
So what makes this soup so good for your health?
Well aside from all the minerals and vitamins from the veggies (I’m looking particularly at you Mr. Sweet Potato!) we’ve got classic health boosters such as; garlic and onions and those superstar ingredients; mushrooms, and fresh ginger and turmeric root.
Mushrooms are always an essential component to any good health soup. Not only are they great for plant-based diets due to being a source of fiber and protein, they’re also packed with B vitamins, potassium, copper, selenium and vitamin D.
Turmeric is also a stand out ingredient for its health-giving properties. It’s long been recognized for its anti-inflammatory effects and it’s also a very strong antioxidant.
Normally, to increase the absorption of the turmeric you should combine it with a small amount of fat. This soup is oil (fat) free but in this case it’s the job of the black pepper to help your body to absorb all the goodness from the turmeric – see, we’ve got you covered!
The ginger is a great addition if you’re already feeling ill. It will help to ease any stomach disturbances you might have, combat any nausea and help get your appetite going again.
If you don’t have an Instant Pot and you’re looking for another “feel-good” soup, why not try my “Jackfruit (not chicken) noodle soup“? It’s delicious!
Please let me know if you give this soup a go by leaving a comment in the comments section below!
Instant Pot Good Health Soup
- 2 Sweet potatoes, peeled and cubed
- 4 Celery stalks, chopped
- 1 Red onion, chopped
- 3 Carrots, chopped
- 1 Small head of Cauliflower, cut into florets
- 1 Small butternut squash peeled and chopped
- 8 ounces Cremini mushrooms, sliced
- 4 cloves Garlic, chopped
- 2 tbsp fresh Turmeric root, grated
- 1 tbsp fresh Ginger root, grated
- 2 tsp Kosher salt
- 1 tsp ground Cardamom
- 1 tbsp whole Coriander seeds
- 1 tsp cracked Black Pepper
- 4 cubes Vegetable Bouillon
- 8 cups Water
After Instant Pot –
- 3 cups fresh Kale, chopped
- Add all ingredients in the instant pot and set for 8 minutes on high pressure.
- After cooking and instant pot has released the steam. add in the chopped kale and stir.
- Check seasoning and adjust.