[Instant Pot] Greek Vegetable Soup

A funny thing happened on the way to writing this post. We’re only here talking about this soup today because two months ago on RD Day, I took the opportunity to scope out a list of fellow RD bloggers. On one of the many links I clicked, I came across a giveaway raffle and entered on a whim. And out of the zillion entries, I actually won! That day I gained an awesome new Mediterranean cookbook, and my first glimpse into what has become one of my new favorite RD blogs, Zen and Spice by the talented Emily Hein. This girl inspires me to live right! If you’re like me and love cooking/eating beautiful whole foods, growing some of them yourself, and generally taking a mindful and appreciative approach to it all, you should definitely check it out!

The book that I won in the giveaway is Eating the Greek Way, by Dr. Fedon Alexander Lindberg. Emily mentioned that this is one of her favorite cookbooks, and I can totally see why. The book features gorgeous photos and recipes featuring the kind of simple but perfect food I can imagine being served up in Mediterranean kitchens on real life weeknights. And now in my kitchen too! On my weeknights! Life is grand.

In the book, Dr. Lindberg advocates the Mediterranean Diet, which has been linked with positive health outcomes in countless studies. This general pattern of eating is characterized by lots of vegetables, whole grains, olive oil, beans, nuts, and seafood. Did you know that May is International Mediterranean Diet Month? It was news to me, but it sure makes this post feel timely!

So last week I flipped through my new book to pick out something special to adapt and share with you all. Last week I also happened to be fighting off a cold, and I needed to feed myself a good bowl of nutrition. Chicken and noodles? Nahhh… legumes and crucifers! This veggie-packed soup was exactly what I needed.

From just reading the recipe, I was a little suspicious that the soup would be lacking in seasoning (it’s straight-up vegetables and broth!). But after cooking up a batch, I found that the vegetable flavors stood alone very well, and the crumbled feta and fresh herb toppings totally sealed the deal. I ate it for dinner with some extra-garlicky garlic bread (anti-inflammatory and fights congestion!) and still had a nice pot of nourishing leftovers to pack for lunches.

PS: I cooked this soup in my Instant Pot, so I’ve included instructions for that in case you have one too! Along with the regular stovetop recipe of course.

Hungry for more Mediterranean-inspired eats? Try this kale-pesto-enhanced Super Greens Rice, or some Saucy Roasted Greek Vegetables (the very first recipe I shared!).

[Instant Pot] Greek Vegetable Soup

Adapted from Eating the Greek Way by Dr. Fedon Alexander Lindberg

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine Mediterranean

Servings 4 Servings

Ingredients

  

• 3 tablespoons olive oil
• 1 onion chopped
• 1 clove garlic minced
• 3 cups shredded cabbage I used savoy
• 2 medium carrots chopped
• 2 celery stalks chopped
• 2 cups cooked chickpeas or one 15 oz. can
• 4 cups vegetable or chicken broth
• 1 15 oz. can fire-roasted diced tomatoes
• salt and pepper to taste

To Serve:

• 2 tablespoons fresh parsley chopped
• 1/4 cup crumbled feta cheese

Instructions

 

Stovetop Instructions:

• Heat the olive oil in a large saucepan over medium heat. Add the onions and cook until soft, stirring frequently, about 5 minutes. Add the garlic and cabbage and cook for another 5 minutes. When the cabbage has begun to soften, add the carrots, celery, and chickpeas. Stir to combine and allow to cook for 5 minutes longer. Add the broth and canned tomatoes, and season with salt and pepper. Bring the soup to a boil, then reduce to a simmer and allow to cook for 20 minutes. If the liquid reduces too much for your taste, add another cup of broth or water. Serve hot and garnish each bowl with fresh parsley and crumbled feta.

Instant Pot Instructions:

• Add the olive oil to Instant Pot and set to Saute mode (medium level). Add the onions and cook until soft, stirring frequently, about 5 minutes. Add the garlic and cabbage and cook for another 5 minutes. When the cabbage has begun to soften, add the carrots, celery, and chickpeas. Stir to combine and allow to cook for 5 minutes longer. Add the broth and canned tomatoes, and season with salt and pepper. Press Cancel to end Saute mode, and cover the pot with the lid set to sealing position. Set to Soup mode and adjust the cooking time to 10 minutes. After the program is complete, release the pressure manually and serve immediately. Garnish each bowl with fresh parsley and crumbled feta.

Keyword cabbage, chickpeas, feta cheese, garbanzo beans, tomatoes