Instant Pot Turmeric Soup with Vegetables (Vegan, Gluten Free)

This creamy Instant Pot Turmeric Soups blends fresh vegetables, high protein beans, and warm spices. A fantastic vegan meal prep lunch!  Cook once, and enjoy healthy meals throughout the week.
Not even lying, we eat soup every week, all year long! I love meal prepping one large batch of soup on Sundays, storing in individual containers in the fridge, and grabbing a easy lunch that is ready to heat.  This Instant pot turmeric soup is unbelievably healthy, loaded with veggies, and will keep you full until dinner.

This Instant Pot Turmeric Soup Is:

  • Creamy
  • Earthy
  • Satisfying
  • Bright
  • Packed with plant protein
  • Versatile
  • Vegan, gluten free, dairy free

Whats In This Instant Pot Turmeric Soup?

  • Onion
  • Carrots
  • Celery
  • Potatoes
  • Dried Beans: I used pinto beans, but you can use any of your choice.
  • Water or vegetable stock
  • Garlic Salt, or regular salt if you don’t have the garlic version on hand.
  • Turmeric: I used an organic dried powder from Costco
  • Black pepper: not only delicious in this soup, also helps your body absorb the turmeric better.
  • Parsley for a bright and herby flavor

How Do I Make This Instant Pot Turmeric Soup?

Below are the directions if you have an Instant pot or electric pressure cooker.  If you don’t have an instant pot, use 3 cans of dried white beans (drained) and cook the rest on the stove top for about 30 minutes.  Blend at the end!
In the instant pot, add the olive oil and set to Saute mode.  To the oil, add the onion and stir for a few minutes until the onion begins to soften.  Add the carrots, celery, potatoes, white beans, water, garlic salt, and turmeric. Stir to combine.
Set the Instant Pot to Pressure Cook (or Manual mode), and cook on high pressure for 40 minutes.
Allow the Instant Pot to naturally release afterwards.
Blend soup with an immersion blender.  Top with fresh parsley and black pepper… enjoy!

Other Healthy Soups We Love!

As always, if you make this Instant Pot Turmeric Soup be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Instant Pot Turmeric Soup with Vegetables (Vegan, Gluten Free)

This creamy Instant Pot Turmeric Soups blends fresh vegetables, high protein beans, and warm spices. Great meal prep lunch!
5 from 2 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Lunch, Soup
Cuisine American

Ingredients
  

  • 1 tablespoon olive oil
  • 1 red onion diced
  • 3 carrots sliced
  • 4 stalks celery chopped
  • 4 medium potatoes roughly chopped
  • 2 cups dried white beans
  • 8 cups water
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon turmeric
  • 1/2 cup chopped parsley
  • Freshly ground black pepper

Instructions
 

  • In the instant pot, add the olive oil and set to Saute mode.  To the oil, add the onion and stir for a few minutes until the onion begins to soften.  Add the carrots, celery, potatoes, white beans, water, garlic salt, and turmeric. Stir to combine.
  • Set the Instant Pot to Pressure Cook (or Manual mode), and cook on high pressure for 40 minutes.
  • Allow the Instant Pot to naturally release afterwards.
  • Blend the soup in a blender or with an immersion blender.  Add the chopped parsley at the end for extra flavor.  Top with plenty of black pepper, and enjoy!

Notes

If you don't have an instant pot, use 3 cans of dried white beans (drained) and cook the rest on the stove top for about 30 minutes.  Blend at the end!
Keyword Detox Turmeric Soup, Instant Pot Turmeric Soup, Pinto Bean Soup Instant Pot, Turmeric Soup with Vegetables, Vegan Turmeric Soup
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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