Easy Vegan Mexican Veggie Soup Recipe
This easy Mexican veggie soup is packed with vibrant flavors and wholesome ingredients. A hearty, plant-based recipe perfect for any meal.
Servings: 6 servings
Calories: 95kcal
Equipment
- Instant Pot
Ingredients
- 2 Tbsp olive oil
- 1 diced yellow onion
- 1 medium zucchini chopped
- 1 bell pepper diced (yellow, green or red)
- 2 cloves garlic minced
- 1 bag frozen white and yellow corn
- 1 cup shredded carrots
- 1 14.5 oz can diced tomatoes with green chilies
- 1 tbsp dried oregano Mexican oregano if you have it
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 6 cups low-sodium vegetable broth
- Salt and freshly ground black pepper to taste
- Fresh lime juice and chopped fresh cilantro for garnish optional
Instructions
- Heat olive oil in the Instant Pot on sauté mode. Add the onions, zucchini, and bell pepper and sauté for 3 minutes, then add the garlic and sauté for 1 minute longer.2 Tbsp olive oil, 1 diced yellow onion, 1 medium zucchini, 1 bell pepper, 2 cloves garlic
- Press cancel and carefully dump in all the other ingredients except the lime juice and cilantro.1 bag frozen white and yellow corn, 1 cup shredded carrots, 1 14.5 oz can diced tomatoes with green chilies, 1 tbsp dried oregano, 1 tbsp ground cumin, 1 tbsp garlic powder, 6 cups low-sodium vegetable broth, Salt and freshly ground black pepper to taste
- Stir well and place the Instant Pot lid on. Lock it and set the valve to “sealing”.
- Press the “high pressure” button and set it for 2 minutes.
- Let the Instant Pot release pressure naturally, then switch the valve to “venting” to release any remaining steam.
- Stir the soup, taste, and adjust the seasonings if needed. Garnish with fresh lime juice and cilantro.Fresh lime juice and chopped fresh cilantro for garnish
Notes
- Use frozen diced onions and bell peppers to cut down on prep time.
- Pre-chopped fresh veggies from the grocery store make this recipe even faster.
- Use minced garlic in a jar to save time.
- If you like some heat, add a pinch of chili powder, cayenne pepper, a splash of hot sauce, or a few chipotle chilis in adobo sauce.
- For a heartier soup, add black beans, pinto beans, or canelleni beans.
- Add a spoonful of tomato paste for a richer broth.
- You can replace the diced tomatoes with green chilies with fire-roasted tomatoes.
- Top with crispy tortilla strips, crumbled corn tortillas, or even Fritos.
- Garnish with vegan sour cream or avocado slices for extra richness.
Nutrition
Calories: 95kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 22mg | Potassium: 271mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4278IU | Vitamin C: 34mg | Calcium: 43mg | Iron: 1mg