An instant favorite! This filling Instant Pot Veggie Coconut Soup has nutritious and colorful ingredients for the coziest soup ever.

The first new recipe of 2020 and it happened by accident! I was cleaning out my fridge and pantry and this Instant Pot Loaded Veggie Coconut Soup was the result. Talk about a lucky day! Don’t you love happy mistakes?

Even Zach commented on how good this Veggie Coconut Soup was. While he loves and appreciates my cooking, he’s not easily impressed…meaning this one really stands out! I love that it’s healthy while still being cozy, comforting, and filling. A new wintertime staple! I made this in my Instant Pot, but you could totally whip it up on the stove top. I put those instructions in the recipe, too!

Veggie Coconut Soup Ingredients

This is actually a super flexible recipe. You can use whatever veggies you have on hand (clean out that fridge!), however I LOVE the combo that’s going on here:

Onion
Butternut squash
Red potato
Garbanzo beans
Green chilies
Kale
Lemon

I used chicken broth since it’s what I had, but for a totally vegetarian/vegan dish you could use vegetable broth. Yum! Coconut milk is the real secret sauce in this soup. It makes it hearty, creamy, and SO good.

The Best Kale for Veggie Coconut Soup

I use my favorite type of kale, Lacinato. You may have seen it called Dinosaur kale! It’s not as bitter as curly kale and I think it cooks down really well for soup.

Everyone say hi to my cute new assistant Reagan on her blog debut! If you hang out on Instagram you’ve already seen us partying together there. She’s a lifesaver on days when I’m cooking up a storm and trying to keep it all organized for the blog!

More Soup Recipes

Instant Pot Loaded Veggie Coconut Soup (with stove top instructions!)

Yield: 4 1x

Description

An instant favorite! This filling Instant Pot Veggie Coconut Soup has nutritious and colorful ingredients for the coziest soup ever.

Scale

Ingredients

2 tablespoons olive oil
1 yellow onion, diced
1 small butternut squash, peeled and diced (about 3 cups)
4 medium red potatoes, diced
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1 can garbanzo beans, rinsed and drained
1 (4oz) can green chilies
4 cups chicken broth (or veggie broth)
1 can full fat coconut milk
1 bunch lacinato kale, roughly chopped
1 lemon

Instructions

Instant Pot Instructions:

Turn on the sauté function and let preheat for 1-2 minutes. Add the oil, onion, butternut squash, potatoes, salt, pepper, garlic powder and thyme. Cook for 5 minutes, stirring often.
Press cancel to turn off sauté function. Add the beans, green chilies, broth and coconut milk. Stir until well combined. Cook on high pressure for 5 minutes.
Once finished cooking, release pressure immediately. Open lid and stir in chopped kale until wilted. Add freshly squeezed lemon juice to taste and serve.

Stove Top Instructions:

Heat a large pot over medium/high heat. Add the oil, onion, butternut squash, potatoes, salt, pepper, garlic powder and thyme. Cook for 5 minutes, stirring often.
Add the beans, green chilies, broth and coconut milk. Stir until well combined. Bring soup to a boil then turn down to a simmer. Cook for about 15-20 minutes until veggies are cooked through.
Once finished cooking, stir in chopped kale until wilted. Add freshly squeezed lemon juice to taste and serve.

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