Instant Pot Mediterranean Vegetable Soup has a list of fantastic ingredients that combine into a wholesome, hearty and truly flavorful meal. It's made quickly, with a pressure cook time of just 5 minutes and is ready to serve in under 45 minutes.
Table Of Contents
This hearty well-seasoned vegetarian soup blends the sharp flavors of Mediterranean spice blend and Tuscan herbs and spices. It's fantastic served with a side of toasted parmesan rosemary bread or kalamata olive and feta bread for dipping in the warm broth. This soup makes a great lunch or dinner main course with a starter of hummus and pita chips, too.
The beauty of Mediterranean vegetable farro soup is that it's perfect for switching out the vegetables for those you have on hand. I first made this soup when needing to use up extra okra and asparagus that wasn't going to last much longer, so that's why I use them here. But simple vegetables swaps like bell peppers, spinach, kale, and even artichokes can be made and you'll still have an amazing soup!
Some more healthy soups you may want to try our this pressure cooker Middle Eastern lentil soup and Instant Pot Syrian cabbage roll soup. If you love the flavors of the Mediterranean and Middle East, you are sure to love them!
Why You'll Love Instant Pot Mediterranean Vegetable Farro Soup
- It's a clean soup full of nutritious and filling vegetables and grains.
- It has a very quick pressure cooking time of only 5 minutes, so it's ready to serve in under 45 minutes.
- Vegetable farro soup is great for using up leftover vegetables and those you have on hand already.
Ingredients
This large batch soup yields approximately 8 two cup servings. The ingredients needed are:
- 2 tbsp extra virgin olive oil
- 3 chopped celery stalks
- 2 large peeled and chopped carrots
- ½ large diced sweet onion
- 8 cloves of minced garlic
- 3 diced scallions
- 1 cup farro
- ½ lb of okra sliced into small rounds
- ½ lb of chopped asparagus spears
- 1 15-oz can of diced tomatoes plus juices
- 2 cups tomato sauce
- 3 tbsp lemon juice
- 10 cups vegetable broth
- 3 tbsp Mediterranean spice blend
- 1 tbsp dried thyme
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 tsp black pepper
Step-By-Step Instructions
- Heat the extra virgin olive oil in the inner pot on the saute mode. Set to 5 minutes and add the celery, carrots, onions, garlic and scallions. Stir frequently.
- Add the farro, okra, diced tomatoes, tomato sauce, lemon juice, vegetable broth and all seasonings. Stir, then close and seal the pressure cooker lid.
- Set to manual/pressure cook on high for 5 minutes. Naturally release the pressure for 10 minutes, then quickly release any remaining pressure.
- Stir, taste and season with additional salt, red pepper flakes and lemon juice if desired.
- Serve warm with a side of hummus and pita and crusty bread for dipping.
Chef's Tips
- Always taste the soup prior to serving and adjust salt, pepper, red pepper flakes and dried spices to your desired taste.
- To make it more lemony, add lemon zest.
How To Store
Store soup in the fridge in a covered airtight container for up to 1 week. This recipe is freezer-friendly for up to 6 months for optimal quality. Thaw in the fridge overnight.
Recipe FAQs
In place of the 3 tablespoons of Mediterranean seasoning, you can use 1 tablespoon rosemary, ½ tablespoon ground cumin, ½ tablespoon ground coriander and ½ tablespoon dried oregano.
Bell peppers, artichoke hearts, spinach, kale, zucchini and arugula all would work really well in vegetable farro soup.
Recipe
Instant Pot Mediterranean Vegetable Farro Soup
Ingredients
- 2 tablespoon extra virgin olive oil
- 3 stalks celery chopped
- 2 large carrots peeled and chopped
- ½ large sweet onion diced
- 8 cloves garlic minced
- 3 scallions diced
- 1 ½ cups farro
- ½ lb okra sliced into rounds
- ½ lb asparagus cut into small pieces
- 1 15 oz can of diced tomatoes plus juices
- 2 cups tomato sauce
- 3 tablespoon lemon juice
- 10 cups vegetable broth
- 3 tablespoon Mediterranean spice blend
- 1 tablespoon dried thyme
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Heat the extra virgin olive oil in the inner pot on the saute mode. Set to 5 minutes and add the celery, carrots, onions, garlic and scallions. Stir frequently.
- Add the farro, okra, diced tomatoes, tomato sauce, lemon juice, vegetable broth and all seasonings. Stir, then close and seal the pressure cooker lid.
- Set to manual/pressure cook on high for 5 minutes. Naturally release the pressure for 10 minutes, then quickly release any remaining pressure.
- Stir, taste and season with additional salt, red pepper flakes and lemon juice if desired.
- Serve warm with a side of hummus and pita and crusty bread for dipping.
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