This vegetarian vegetable soup has a nice bite without being too spicy. Chock full of vegetables like winter squash, cabbage and sweet potato that will fill you up and top you off for the day with things like your Vitamin C, potassium, and magnesium. Cold fighting soup! Made this for Kim, who was a little under the weather.

Kim’s Instapot Vegetable Soup

2T           coconut oil

1t            turmeric

1t            oregano

1t            cumin

1t            anise seed

1t            red pepper flakes

1/2med red onion, diced

3 clove  garlic, minced

1″            ginger, grated

1t            salt

1/2t        pepper

3              carrots, diced

3              celery, diced

4c            vegetable broth

4c            water

1/2head white cabbage, shredded

2c            winter squash, peeled & diced (one small)

1c            sweet potato, peeled & diced (1small)

1c            lentils

1/4c       nutritional yeast

2T           green onion, diced (optional)

In the Instapot on sauté mode, heat your pot up.

Add 2T coconut oil when pot is hot, when oil is hot add 1t turmeric, 1t oregano, 1t cumin, 1t anise seed, 1t red pepper flakes, and sauté for 30 seconds to 1 minutes. You’ll know it’s ready when you can smell the spices.

Add 1/2 onion diced, 3 cloves garlic minced, and 1″ ginger grated, sauté 5-8 minutes, stirring occasionally.

Add 4c vegetable broth and 4c water, mix well.

Add 3 carrot diced, 3 celery diced, 2c winter squash diced, 1c sweet potato, 1c lentils, and shred 1/2 head cabbage directly into pot.

Then add 1/4c nutritional yeast, mix well.

Cover and cook on manual 6 minutes.

Let release naturally (or you can release the pressure if you’re starving).

Top with green onions (optional).