A delicious spin on a simple tomato-based veggie soup! Add whatever veggies you've got left at the end of the week into this soup and I'm not sure you can go wrong. The broth is a delicious mix of sweet and savory between the fire roasted diced tomatoes and the coconut milk. This is the perfect amount of soup for an 8-quart instant pot.
Add all of your broth ingredients into your pot. (8 qt or larger preferably) This includes the can of tomatoes, coconut milk, veggie broth if you have it and spices. Peel & chop your veggies in whichever way you fancy and add them to your pot. Add enough water at the end to just cover the veggies.
*NOTE: This recipes creates approximately 8-quarts of soup (pending the size of your veggies) - perfect amount for an 8 qt instant pot
IP: Cover and make sure you have the pressure release sealed on the lid. Set to manual for 4 mins. Depending on how cooked you enjoy your veggies you can adjust this. Do a manual pressure release. ENJOY 🙂
Slow Cooker: I have never done it this way but I would estimate 4 hours on high would be sufficient.
Cover with a lid and set burner to HIGH and bring to a boil. Stir and cover again. Reduce heat and simmer for about 20 minutes or until veggies are at your desired consistency. 🙂
**Tips for an easier/quicker/tastier soup: