Artichoke Zucchini Vegetable Soup - Instant Pot

Attention Soup Lovers!!!

Artichoke Zucchini vegetable soup is a popular favorite in our home. I've created a recipe using an interesting mix of fresh and frozen vegetables that are readily available  in supermarkets during any season- including winter. 

As I mentioned in some of my previous posts, I find that frozen vegetables such as artichoke hearts to be easy to keep on hand, healthy, and convenient to use. 

 I simply cut up vegetables such as onion, celery, parsley and potatoes. I also use frozen artichoke quarters (purchased from Trader Joe's) and organic zucchini which I find at Costco, Trader Joe's or Whole Foods this time of the year.

These quartered artichoke hearts from Trader Joe's or Whole Foods are one of my favorites. Artichokes are a super healthy vegetable that is virtually free of fat, cholesterol, and low in calories while providing valuable antioxidants, vitamins, and minerals. 

Artichokes are a great addition to a heart healthy diet (of course ask you doctor first before you make any dietary changes) a weight loss diet, or anyone looking to add variety to their diet. In addition, they add a wonderful flavor to soup.

Can you substitute canned artichoke hearts? Probably, but I have not ever tried them in this recipe.

The artichokes are available frozen at Trader Joe's or Whole Foods nearly all year long, which makes them easy to use and easy to keep on hand. 

Turmeric is another really healthy choice to add to soups.

This bright yellow spice will give any soup a slightly golden color. It is high in antioxidants and anti-inflammatories, making it a valuable spice to add to your cooking. I find the flavor of turmeric is somewhat benign. I add it for nutritional benefits not flavor and what I do taste, I do like. 

Finally, I add fresh lemon juice!

Everything goes in the Instant Pot, making this a quick thick soup that is healthy, delicious, easy and warming! It is almost like a stew.

We love this interesting healthy soup. So many healthy vegetables, generous amounts of fiber, and a delicious taste. 

Ingredients: 

2 cups of diced onions

3 cups of diced celery 

3 cups of diced potatoes 

3 cups of sliced zucchini in half moons

1/2 cup of chopped parsley

1 bag of frozen artichoke hearts

1/2 teaspoon of turmeric

1/4 cup of lemon juice (fresh)

4 cups of vegetable broth

3 cups of water (or enough to cover vegetables)

Directions: 

Add the onions, celery, potatoes, zucchini, parsley, artichoke hearts, turmeric, lemon juice, vegetable broth, and water in the Instant Pot. Pressure cook for 10 minutes. When done,  release steam manually according to the manufacturer's directions. When all steam is released, carefully remove lid. Serve with additional lemon juice if desired and eat over cooked jasmine rice.