If you’re searching for a hearty, nourishing soup that supports your health goals without skimping on flavor, the Instant Pot Weight Loss Veggie Soup Recipe is an absolute gem to have in your culinary repertoire. Packed with vibrant vegetables, savory herbs, and a rich broth, this soup offers satisfying textures and layers of taste while being incredibly kind to your waistline. Whether you’re cozying up on a chilly evening or seeking a light yet filling meal, this recipe shines as a versatile, easy-to-make option that will soon become your go-to comfort food.

Ingredients You’ll Need

The image shows a top view of many small round glass bowls filled with fresh fresh vegetable ingredients placed on a white marbled surface. There are ten bowls: one with bright orange sliced carrots near the bottom center, one with yellow cubed potatoes to the right, one with green broccoli cut into small florets above the carrots, one with light green sliced celery sticks to the right of the broccoli, one with chopped white cabbage near center-top, one with a thick red tomato sauce in a clear measuring cup at the top right, one with chopped green zucchini slices to the left bottom, one with frozen green beans above the zucchini, one with minced white garlic cloves near the bottom left, and one with chopped white onions above the tomato sauce. There is also a small glass bowl with golden olive oil, a small bowl of crushed red pepper flakes, a wooden spoon to the left, a part of a halved green cabbage cut with layers visible on the top left, and a white rectangular spice holder with salt, pepper, and other spices near the bottom. Some leafy bay leaves are scattered below. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this soup lies in its simplicity and the intentional selection of each ingredient. Every vegetable and seasoning plays a crucial role in building the depth of flavor, color, and texture that make this Instant Pot Weight Loss Veggie Soup Recipe so irresistible.

2 tablespoons olive oil: Adds a subtle richness and helps soften the onions and garlic for a flavorful base.
1 medium sweet onion, peeled and diced: Brings natural sweetness and complexity to the broth.
6 cloves garlic, minced: Provides an aromatic punch that wakes up the palate.
2 tablespoons tomato paste (optional but recommended): Deepens the umami and adds a slight tanginess.
1 cup zucchini, chopped: Adds tender texture and absorbs the soup’s flavors beautifully.
1/2 cup celery, chopped (about 2 stalks): Crunchy freshness that balances the sweet and savory notes.
1 small carrot, peeled and sliced rondelle: Sweetness and an inviting pop of color.
2 medium russet potatoes, peeled and quartered: Fills out the soup with hearty creaminess once cooked.
1/4 cabbage, chopped: Adds a leafy bite and boosts the nutrient content.
2 cans San Marzano diced tomatoes (14.5 ounces per can): The base of rich tomato flavor with slight acidity to brighten the soup.
1/2 cup green beans, cut in half: Tender-crisp vegetable bites for texture variation.
1 cup broccoli florets (optional): Contributes earthiness and nutritional heft.
1 teaspoon dried basil: Herbal aroma that complements the tomato base.
1 teaspoon dried oregano: Adds Mediterranean flair.
1 teaspoon onion powder: Enhances the depth of allium flavors.
1 teaspoon garlic powder: Reinforces the fresh garlic’s pungency.
1/2 teaspoon red pepper flakes: Gives just enough heat for a lively finish.
1 teaspoon salt or to taste: Balances and elevates all ingredients.
1 teaspoon pepper or to taste: Adds a subtle bite and warmth.
6-8 cups low-sodium vegetable broth or more: The flavorful liquid that ties it all together.
3 bay leaves: Infuse a delicate, herbal note throughout simmering.
Fresh parsley leaves, finely chopped (for garnish): Adds a fresh, bright finishing touch.

How to Make Instant Pot Weight Loss Veggie Soup Recipe

Step 1: Sauté the Aromatics

Turn your Instant Pot to the sauté mode and heat up the olive oil until shimmering. Toss in the diced onion and cook it gently until it turns soft and translucent—that’s where the magic of flavor starts. Then add the minced garlic and stir continuously for about a minute to prevent burning, releasing its intoxicating fragrance.

Step 2: Add the Vegetables and Tomato Paste

Throw in the celery, zucchini, carrot, potatoes, cabbage, and the canned San Marzano tomatoes, along with that optional tomato paste if you decided to use it. Stir everything carefully to combine—this mix is where your soup’s delightful medley of flavors and textures begins to bloom.

Step 3: Season With Herbs and Spices

Sprinkle in the dried basil, oregano, onion powder, garlic powder, red pepper flakes, salt, and pepper. Stir them thoroughly so every ingredient gets evenly coated with the wonderful seasonings.

Step 4: Add Broth and Remaining Vegetables

Pour in the vegetable broth to just cover the veggies, being mindful not to exceed the Instant Pot’s maximum fill line. Add the green beans and optional broccoli florets, then tuck the bay leaves on top to infuse the soup as it cooks.

Step 5: Pressure Cook the Soup

Seal the Instant Pot lid and set it to high pressure manual mode for 5 minutes. Remember, it will take about 10 minutes for the pot to come to pressure before cooking starts. After the timer finishes, allow a natural pressure release for 10 minutes, then carefully perform a quick release to vent the remaining steam.

Step 6: Final Touches

Open the lid and fish out the bay leaves—don’t overlook this important step! Give the soup a gentle stir, taste, and adjust salt and pepper if needed. Ladle into bowls and get ready to enjoy!

How to Serve Instant Pot Weight Loss Veggie Soup Recipe

The image shows two white textured bowls filled with vegetable soup placed on a white marbled surface with a blue and white checkered cloth partially under the front bowl. The soup has a rich red-orange broth and contains visible large pieces of vegetables arranged in layers: bright orange carrot slices on top, green broccoli florets, yellow potato chunks, and other diced vegetables like onions and tomatoes mixed throughout. Small bits of green herbs are sprinkled on top for garnish. There is a silver spoon beside the front bowl and a glass bottle of olive oil with a handle and spout in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley sprinkled generously over the surface lends not only a pop of vivid green but also a bright, slightly peppery freshness that harmonizes beautifully with the earthy vegetables in your soup.

Side Dishes

This soup pairs wonderfully with crusty whole-grain bread or a light side salad if you want to keep things light—perfect for balancing your meal without overpowering the delicate flavors in the soup.

Creative Ways to Present

Try serving the soup in rustic bread bowls for a fun, cozy experience or topped with a dollop of Greek yogurt or a sprinkle of nutritional yeast for extra creaminess and depth—all great ways to make servings feel special and inviting.

Make Ahead and Storage

Storing Leftovers

Place any leftover Instant Pot Weight Loss Veggie Soup Recipe in airtight containers and refrigerate. It will stay delicious and fresh for up to 4 days, making it an excellent choice for meal prep and quick lunches.

Freezing

This soup freezes beautifully. Cool completely before transferring into freezer-safe containers or heavy-duty bags. It will keep well for up to 3 months. Just remember to leave some space for expansion!

Reheating

Reheat gently on the stovetop over medium heat until warmed through, giving a good stir now and then. You can also reheat in the microwave in short intervals, stirring in between to heat evenly. Add a splash of broth or water if the soup has thickened too much.

FAQs

Can I customize the vegetables in this Instant Pot Weight Loss Veggie Soup Recipe?

Absolutely! This soup is wonderfully versatile. Feel free to swap in your favorite seasonal vegetables or whatever you have on hand, just keep a balance of textures and remember to adjust cooking times accordingly.

Is it necessary to use an Instant Pot for this recipe?

While the Instant Pot speeds up the cooking and infuses flavors beautifully, you can make this soup on a regular stove-top pot; just simmer gently for about 45 minutes or until vegetables are tender.

Can this soup fit into a weight loss meal plan?

Definitely! It’s full of fiber-rich vegetables, low in calories, and made with healthy fats—perfect for feeling full without excess calories, making the Instant Pot Weight Loss Veggie Soup Recipe a great ally for weight management.

How spicy is this soup?

The recipe includes a modest amount of red pepper flakes, providing a subtle warming sensation without overwhelming heat. You can always adjust or omit spice levels to your preference.

Can I make this soup vegan?

It’s naturally vegan as long as you use vegetable broth. This recipe is plant-based and packed with wholesome ingredients, making it a nutrient-dense choice that aligns well with vegan diets.

Final Thoughts

This Instant Pot Weight Loss Veggie Soup Recipe is everything you want in a healthy, comforting meal: easy to prepare, loaded with vibrant vegetables, brimming with flavor, and perfectly suited for nourishing your body without feeling heavy. Dive into this bowl of goodness and watch it become a staple in your kitchen for daily wellness and cozy satisfaction.