Eating My Greens Soup

Lately I’ve been tracking what I eat using Dr. Greger’s Daily Dozen app on my phone. (Check it out on iTunes or Google Play.) It appears I’m missing out on cruciferous vegetables and greens. So I came up with a strategy, make a bag of frozen vegetables (cruciferous, of course) and have them with lunch and dinner. So now I’ve tackled one problem but not the other. It’s not that I don’t like greens, well maybe that is it. Anyway I have to trick myself into eating the kale staring at me every time I open the fridge. So I thought why not throw all the leftover vegetables into my Instant Pot and see what happens?


It turned out I had a few items clamoring to be used. A bunch of semi-wilted kale, half an onion, zucchini, yellow squash and mushrooms. I added some garlic and tamari and about 1 cup of my favorite broth mix from My Plant-Based Family.

First I had to clean and chop everything. I sliced the onion and left them in pretty large pieces. The mushrooms were already sliced saving some time. I diced the zucchini and squash small so they would cook quickly. Also, after cleaning the kale I chopped it into a mix of ribbons and smaller pieces.

Then I began by setting the Instant Pot to sauté and adding the onions.


After they cooked for about 3 minutes it was time to add the mushrooms and garlic.


It took about 3 minutes of cooking and stirring for the mushrooms to cook.




Then it was time to add the zucchini and squash.20160721_130800





After stirring everything really well I added the kale, tamari and broth over the top. Closed and set the Instant Pot to 3 minutes. I did a quick release when it was finished.

Time to test the results! It’s delicious. Maybe next time I should add my cruciferous vegetables and get two checks with one recipe.



Eating My Greens Soup
Recipe Type: Soup
Cuisine: Vegan
Author: Ilene
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Gluten-free, vegan, nut-free vegetable soup
  • 1/2 Medium Onion sliced
  • 1-2 Cloves Garlic
  • 8 oz. Mushrooms sliced
  • 2 Zucchini chopped small
  • 1 Yellow Squash chopped small
  • 1 Bunch of Kale chopped
  • 1 tsp Tamari
  • 1 cup Broth
  1. Slice onions and mushrooms.
  2. Chop remaining vegetables small.
  3. Turn Instant Pot (IP) on saute.
  4. Add onions and saute for about 3 minutes or until translucent.
  5. Add mushrooms and garlic. Saute about 2-3 minutes.
  6. Turn off Instant Pot.
  7. Add zucchini and squash, mix well.
  8. Add kale, tamari and broth on top and close lid.
  9. Set IP on manual for 3 minutes. Quick release.
  10. Enjoy!


Subscribe to Vegan with Allergies

20161021 082833

Subscribe to download your free cookbook with easy to make recipes.

Powered by ConvertKit
This entry was posted in Gluten-free, Nut-free, Soup. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.