Summer Vegetable Soup


  •  3 cups of leeks (finely sliced) 
  • 6 cups of rainbow chard (chopped) 
  • 1 cup of celery (chopped) 
  • 2 tablespoons of garlic (minced and divided) 
  • 1 teaspoon of dried oregano 
  • 1 teaspoon of salt 
  • 2 teaspoons of black pepper (freshly ground) 
  • 3 cups of chicken broth 
  • 2 cups of yellow summer squash (sliced) 
  • ¼ cup of fresh parsley (chopped) 
  • ¾ cup of whipping cream (heavy) 
  • 4-6 tablespoons of parmesan cheese (grated) 


1.Put the celery, leeks, chard, and oregano salt, 1 tablespoon of garlic, broth, pepper and salt in the bowl contained in the instant pot. 

2.Close the instant pot and select manual and set pressure to high. Allow cooking for 3 minutes and quick-release pressure once cooking is complete. 

3.Open instant pot and add broth if need be. 

4.Set instant pot to sauté and adjust to high heat. 

5.Pour in the parsley, yellow squash, and 1 remaining tablespoon of garlic.

6.Leave to cook for 3 minutes or until squash is seen to be soft and cooked.

7.Stir cream in and ladle soup into bowls. Sprinkle parmesan cheese and serve.  

Nutrition: calories: 210, carbs: 10g, fiber: 3g, fat: 14g, pro- tein: 10g 

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