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I wanted some comforting the other day. I’ve been getting headaches and I wanted a warm bowl of goodness with minimal effort that didn’t require leaving the house for ingredients. And so my Instant Pot curry vegetable soup was born!
I just looked in my fridge, freezer and pantry piling ingredients I wanted to use on the counter. Celery and onion from the fridge that were on their last legs. Frozen cauliflower “rice,” which I bought a ton of when I had great intentions to eat lower carb. Frozen collard greens. Garlic. Canned tomato. A couple cartons of chicken stock.
Then I checked out my spices. Penzey’s curry powder spoke to me, especially when I remembered the can of coconut milk in the pantry. I am a big fan of the owner of Penzey’s, who not only speaks his mind about politics and the turmoil we have going on in the Untied States very publicly, but also puts MONEY towards trying to assist in making changes.
This Instant Pot curry vegetable soup is so fast and easy. Chop, dump, stir, done.
How to make Instant Pot Curry Vegetable Soup
I’m not going to give you a recipe because you can customize this in so many ways depending on your tastes and what you have on hand. I’ll tell you my method and hopefully you’ll be inspired to create something yummy.
I started by roughly chopping the celery and onion. My lazy hack is to leave them pretty big and then blend once soft. Throw the onion, celery and about five whole cloves of garlic in the Instant Pot on saute mode with a few tablespoons of oil and salt and pepper. (I used turmeric infused oil for some extra flavor.) Stir occasionally until soft, then added a carton of chicken stock and blend with an immersion blender. This made for a flavorful and smooth base.
Then I added the other carton of chicken stock, a can of Rotel tomatoes with green chilies, a bag of frozen cauliflower rice, a bag of frozen chopped collard greens and about two tablespoons of curry powder. I adjusted the time to just ONE MINUTE and did a quick release when it was done. You can also just leave it on saute mode and let it heat that way.
I stirred in the can of coconut milk at the very end before service.
No instant Pot? This soup can be made just as easily in a pot on the stove. Instant Pot soup is just my go to on those blah days. It seems easier and less messy to me than cooking on the stove, I guess because it’s so contained.
This soup is GOOD! Add chicken or shrimp if you want. Change out the veggies. I’m going to add carrot or sweet potato next time. It’s so versatile.
If you try it, let me know what combo you did!
(Yes, that’s a Rae Dunn bowl.)
A few more Instant Pot recipes: