Name: d Veggie Soup (gluten free + dairy free) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 yellow or white onion, finely diced; 4 cloves of garlic, minced; 3 stalks of celery, diced; 4 large carrots, diced; 1/2 of a small green cabbage, chopped; 1 cup frozen green beans; 1 tsp minced or grated ginger (or more, to taste); 1 large handful of baby spinach; Juice of 1 lemon, plus more for serving; Optional: fresh parsley for serving; 1 lb boneless skinless chicken breasts; 2 tbsp olive oil; 1 tsp turmeric; 1 tsp oregano; 1/2 tsp sea salt; 1/2 tsp black pepper; 4 cups low sodium vegetable or chicken broth; 1 (14.5 oz) can diced tomatoes and their juices

Jump to Recipe·5.1 from 22 reviews

If you’re searching for a wholesome meal that warms you from the inside out, look no further than this Veggie Soup (gluten free + dairy free). It’s a vibrant, nourishing blend of tender chicken, fresh vegetables, and bright lemony notes, all cooked quickly in the Instant Pot. This soup not only satisfies your comfort-food cravings but is also kind to your dietary needs, offering a naturally gluten-free and dairy-free experience that tastes anything but limiting.

d Veggie Soup (gluten free + dairy free) Recipe - Recipe Image

Ingredients You’ll Need

The magic of this soup comes alive thanks to simple, fresh ingredients that balance flavor, texture, and nutrition effortlessly. Each item plays a crucial role in bringing depth, color, and that comforting warmth to your bowl.

2 tbsp olive oil: Adds a silky richness and helps soften vegetables to create a flavorful base.
1 yellow or white onion, finely diced: Brings sweetness and depth to the broth once sautéed.
4 cloves of garlic, minced: Infuses the soup with aromatic warmth and an irresistible savory punch.
3 stalks of celery, diced: Adds subtle crunch and a fresh, green note that balances sweetness.
4 large carrots, diced: Offers a gentle sweetness and vibrant color that enlivens every spoonful.
1/2 of a small green cabbage, chopped: Provides hearty texture and absorbs the broth’s spices beautifully.
1 cup frozen green beans: An easy way to add bright green freshness and slight snap without fuss.
1 tsp minced or grated ginger: Adds a subtle zing and soothing warmth; adjust to your liking.
1 tsp turmeric: Gives a warm, earthy undertone and a gorgeous golden hue to the soup.
1 tsp oregano: Adds a fragrant herbal note that complements the savory chicken and veggies.
1/2 tsp sea salt: Enhances all the flavors, carefully balancing the ingredients.
1/2 tsp black pepper: Provides a gentle peppery kick that wakes up the palate.
4 cups low sodium vegetable or chicken broth: The flavorful liquid backbone that carries all the goodness together.
1 (14.5 oz) can diced tomatoes and their juices: Adds acidity and body, brightening the soup naturally.
1 lb boneless skinless chicken breasts: Delivers tender, protein-packed heartiness to every bowl.
1 large handful of baby spinach: A fresh, nutrient-packed finish that wilts gently into the warm broth.
Juice of 1 lemon, plus more for serving: Provides a fresh citrus brightness that elevates the entire dish.
Optional: fresh parsley for serving: Adds a pop of herbaceous freshness and a colorful garnish.

How to Make d Veggie Soup (gluten free + dairy free)

Step 1: Sauté the Aromatics

Start by setting your Instant Pot to sauté mode over medium heat. Add the olive oil, then toss in the diced onion and minced garlic. Sauté, stirring occasionally, for about 4 minutes until the onions turn translucent and the garlic releases its comforting aroma. This base builds the soul of the soup, so don’t rush this step.

Step 2: Add the Vegetables and Spices

Now it’s time to add the diced celery, carrots, chopped cabbage, and frozen green beans. Sprinkle in the turmeric, oregano, sea salt, black pepper, and minced ginger. Stir everything together to evenly coat the veggies with the spices, enhancing their natural flavors and ensuring an even taste throughout the soup.

Step 3: Pour the Broth and Tomatoes, Add the Chicken

Pour in the low sodium broth along with the can of diced tomatoes and their juices. Give the mixture a good stir to combine all those delicious components. Then gently nestle the whole chicken breasts into the pot, allowing them to submerge in the flavorful liquid ready to become tender and juicy.

Step 4: Pressure Cook and Shred

Secure the Instant Pot lid and set it to pressurize on high for 20 minutes. After the timer ends, let the pressure release naturally for 10 minutes to keep the soup perfectly tender, then carefully do a manual release for any remaining steam. Open the lid, remove the chicken breasts, and shred them with two forks – this step transforms the soup into a hearty, protein-rich meal.

Step 5: Final Touches

Return the shredded chicken to the pot along with the baby spinach and freshly squeezed lemon juice. Stir everything gently to combine. Taste your soup and adjust seasoning or ginger if needed for that perfect balance. Serve hot with an extra squeeze of lemon for a burst of brightness on every spoonful!

How to Serve d Veggie Soup (gluten free + dairy free)

Garnishes

A sprinkle of fresh parsley or a swirl of high-quality olive oil brightens the presentation and adds an extra layer of flavor contrast. Consider a few extra lemon wedges on the side so each person can add that zesty final touch to their bowl.

Side Dishes

This soup pairs beautifully with a simple gluten-free crusty bread to mop up every drop of broth, or a crisp salad with a citrus vinaigrette for a refreshing counterpoint. For something heartier, a side of quinoa or rice can round out the meal and soak up the lemony goodness.

Creative Ways to Present

Serve the soup in rustic bowls for a cozy feel or clear glass mugs to showcase those vibrant veggies and golden broth layers. You could also turn it into a fun food experience by letting guests add their own garnishes and extra lemon juice at the table—everyone loves customizing their comfort food!

Make Ahead and Storage

Storing Leftovers

Leftovers of this d Veggie Soup (gluten free + dairy free) keep beautifully in an airtight container in the refrigerator for up to 4 days. Flavors develop even more overnight, making your next meal even tastier. Just be sure to cool it down promptly before refrigerating.

Freezing

This soup freezes wonderfully and can be stored up to 3 to 4 months. For best results, remove the spinach before freezing and add it fresh when reheating. Portion the soup into freezer-safe containers or heavy-duty freezer bags to save time during busy weeks.

Reheating

When you’re ready to enjoy leftovers, thaw overnight in the fridge if frozen, then warm gently on the stovetop or in the microwave. Add fresh lemon juice and stir in some fresh spinach to revive the bright, fresh flavors before serving. It’s just like a fresh bowl, but even easier!

FAQs

Can I make d Veggie Soup (gluten free + dairy free) without an Instant Pot?

Absolutely! You can make it on the stovetop by simmering the soup in a large pot for about 1 to 1 1/2 hours, until the chicken is cooked through and veggies are tender. Just cook the chicken separately and shred it before folding it back in with the spinach and lemon juice.

Is it possible to make this soup vegetarian or vegan?

Yes! Simply swap out the chicken for extra vegetables or a plant-based protein like chickpeas or tofu. Use vegetable broth and increase the seasoning slightly to keep the soup full-flavored and hearty.

Can I use fresh green beans instead of frozen?

Fresh green beans are a fantastic choice! Just trim and chop them into bite-sized pieces and add them in at the same step as the other vegetables. They will add a lovely fresh snap to your soup.

What if I prefer a thicker soup?

If you like your soup thicker, you can puree a portion of it with an immersion blender or blender, then stir it back into the pot. This creates a creamy-like texture without any dairy, making it extra comforting.

How do I adjust the ginger if I’m not used to it?

Start with the suggested 1 teaspoon of minced or grated ginger and taste at the end. If you find it too strong, reduce next time or add just a small amount of fresh ginger for a mild hint. Ginger brings warmth and zest but should harmonize with the other flavors.

Final Thoughts

This d Veggie Soup (gluten free + dairy free) quickly became one of my go-to recipes for its vibrant flavor, nourishing ingredients, and heartwarming feel. Whether you’re cozying up on a chilly day or looking for an easy weeknight meal, this soup delivers comforting satisfaction with every spoonful. I can’t wait for you to make it, share it, and fall in love with it just like I have!