Summer is in full swing and if you have a garden, hopefully it is overflowing with a bounty of summer veggies. I just love walking out to the garden and collecting all the squash, zucchini, tomatoes and other things growing, but sometimes we have so much maturing at the same time that we can’t eat it all. And there are just so many ways to cook and preserve summer squash and zucchini. So I came up with this instant pot summer vegetable soup recipe which is super easy and nourishing and incorporates all that extra garden produce.
I will admit, living in the South, summer is hot and steamy. Growing up, soup was only eaten in late fall and winter. Who wants a hot bowl of soup on a hot, summer day? But as we have cleaned up our eating habits and done some major healing and health boosting through following the GAPS diet, I’ve grown to really love soups. They truly are nourishing and they are easy to throw together. Add the Instant Pot into the equation and they become a quick meal that doesn’t require heating up the oven. Umm, yes please!
The past few weeks have been extremely busy as we have had summer activities, are finishing up the last of the remodeling on our current house and closed on our new house. Needless to say, we’ve had to eat on the road more than I care to admit. So last night when I threw this Instant Pot summer vegetable soup together, it was so good. Gut healing. Soothing. Flavorful. And full of homegrown veggies. And maybe the best part was that it was done it less than 30 minutes without me standing over a hot stove or oven. You just can’t beat that.
Until next time,
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