Sweet Potato Vegetable Soup
This hearty sweet potato vegetable soup is packed with colorful vegetables, tender sweet potatoes, and a flavorful broth. Made in the Instant Pot, it's a wholesome and comforting meal that's easy enough for busy weeknights.
Equipment
- Instant Pot or electric pressure cooker
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 4 large carrots, diced
- 4 celery stalks, chopped
- 1 medium red onion, diced
- ¼ teaspoon crushed red pepper flakes
- Sea salt, to taste
- Black pepper, to taste
- 6 cups chicken broth or vegetable broth
- 1 pound sweet potatoes, peeled and cut into chunks
- 2 bay leaves
- 1 pint cherry tomatoes or grape tomatoes, halved
- 2 cups fresh baby spinach or arugula
- 2 tablespoons fresh lime juice
- Freshly grated Parmesan cheese, for serving
Instructions
- Set the Instant Pot to the Sauté setting and add the olive oil.
- Add the garlic, carrots, celery, onion, and crushed red pepper flakes. Season lightly with salt and black pepper.
- Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Pour in the broth and scrape the bottom of the pot to loosen any browned bits.
- Press Cancel to stop the sauté function.
- Add the sweet potato chunks, bay leaves, and tomatoes to the pot.
- Secure the lid and ensure the pressure valve is set to Sealing.
- Select the Manual or Pressure Cook setting and cook on high pressure for 3 minutes.
- Once the cooking cycle ends, allow the pressure to release naturally for 10 minutes.
- Carefully release any remaining pressure and remove the lid.
- Discard the bay leaves.
- Stir in the spinach or arugula and allow the greens to wilt in the hot soup.
- Add the lime juice and stir well.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Ladle into serving bowls and top with freshly grated Parmesan cheese before serving.
Notes
- Vegetable broth can be used to keep the soup completely vegetarian.
- Fresh herbs such as rosemary or thyme can be added before pressure cooking for deeper flavor.
- Tender herbs like parsley, basil, or cilantro are best stirred in just before serving.
- Arugula adds a peppery flavor, while spinach provides a milder taste.
- For a creamier soup, blend a portion of the cooked vegetables and stir them back into the broth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.