Easy Vegan Mexican Veggie Soup Recipe

Ingredients

• 30 ml (2 Tbsp)olive oil
• 1yellow onion, diced
• 1 mediumcourgette, chopped
• 1bell pepper, diced (yellow, green or red)
• 2 clovesgarlic, minced
• 1 bagfrozen white and yellow sweetcorn
• 240 ml (1 cup)shredded carrots
• 411 g (14.5 oz)tinned diced tomatoes with green chillies
• 15 ml (1 tbsp)dried oregano (Mexican oregano if available)
• 15 ml (1 tbsp)ground cumin
• 15 ml (1 tbsp)garlic powder
• 1.42 litres (6 cups)low-sodium vegetable stock
• to tastesalt and freshly ground black pepper
• to tastefresh lime juice and chopped fresh coriander, for optional garnish

Instructions

1. 1

   Sauté the vegetables

   Heat the olive oil in the Instant Pot using sauté mode. Add the onion, courgette and bell pepper and sauté for 3 minutes. Add the garlic and cook for 1 minute more.

2. 2

   Add the ingredients

   Press cancel. Carefully add all the remaining ingredients apart from the lime juice and coriander.

3. 3

   Seal the pot

   Stir everything well, fit the Instant Pot lid and lock it in place. Set the valve to sealing.

4. 4

   Cook under pressure

   Select high pressure and set the cooking time to 2 minutes.

5. 5

   Release the pressure

   Allow the pressure to release naturally, then turn the valve to venting to let out any remaining steam.

6. 6

   Season and garnish

   Stir the soup, taste it and adjust the seasoning if needed. Finish with fresh lime juice and coriander.

What is Mexican veggie soup?

This is a vegetable-forward soup seasoned with cumin, oregano and garlic, with tomatoes and green chillies providing a tangy, gently spicy base. The recipe is an American-style take on Mexican-inspired flavours rather than a traditional regional soup.

Corn, carrots, courgette and pepper give it a mix of colour and texture. The Instant Pot method cooks the vegetables together in one pot, with lime and coriander added at the end for freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 95 calories, 3g protein, 11g carbs, 5g fat.

The carbohydrates mainly come from the corn, carrots, onion and other vegetables, while olive oil provides most of the fat. The vegetables and stock contribute a little protein, but this soup is not especially protein-rich; serve it with beans or another protein-containing side to make the plate more filling.

The vegetable choices

Frozen sweetcorn: the white and yellow kernels add sweetness and make the soup easy to prepare without extra chopping. Add it straight from frozen with the other ingredients.

Fresh vegetables: dice the onion and pepper and chop the courgette into similarly sized pieces so they soften evenly during the brief pressure-cooking stage.

Building the flavour

Sautéing first: cooking the onion, courgette and pepper in olive oil starts their flavour development before the stock goes in. Give the garlic only its final minute in the pan so it does not cook for the full sauté period.

Spice balance: cumin, oregano and garlic powder season the stock, while the tinned tomatoes with green chillies bring acidity and heat. Mexican oregano is suggested if you have it, but the recipe also works with dried oregano.

Pressure-cooking cues

Seal check: lock the lid and make sure the valve is set to sealing before selecting high pressure. The listed cooking time is 2 minutes; allow extra time for the cooker to come to pressure and release it.

Natural release: let the pressure come down naturally first, then vent any remaining steam. Keep clear of the escaping steam when moving the valve.

Finishing the soup

Seasoning: taste after cooking, then adjust the salt and black pepper to suit. The low-sodium stock lets you make that adjustment at the end.

Fresh finish: squeeze in lime juice and scatter over chopped coriander just before serving. These optional garnishes add a bright contrast to the warm spices.

What to serve with it

Serve the soup on its own for a simple meal, or add warm tortillas or crusty bread for dipping. A side of rice can make the meal more substantial.

Keep any accompaniments separate until serving so they retain their texture. Extra lime wedges and coriander are easy additions at the table.

Recipe notes & tips

• Cut the vegetables into evenly sized pieces so they cook at a similar rate.
• Keep the garlic to its final minute of sautéing to avoid browning it too much.
• Use Mexican oregano if it is available, or use ordinary dried oregano as listed.
• Add the lime juice after pressure cooking so its fresh flavour remains prominent.
• Taste before adding extra salt, especially if your vegetable stock is not low-sodium.

Variations

• Add beans: stir in drained black beans or kidney beans with the other ingredients for a heartier soup.
• Adjust the heat: choose a milder or hotter tin of tomatoes with green chillies to suit your preference.
• Change the herbs: finish with extra coriander or use a little fresh parsley if preferred.
• Add leafy greens: stir in chopped spinach after pressure cooking and let the residual heat wilt it.
• Make it smoky: add a pinch of smoked paprika with the cumin and oregano.

Common mistakes to avoid

• Skipping the sauté: the onion and pepper miss their first flavour-building stage; sauté them for the stated 3 minutes.
• Cooking garlic too long: it can brown and taste bitter; add it only for the final minute.
• Forgetting to seal: the cooker will not build pressure as intended; check that the lid is locked and the valve is set to sealing.
• Venting too soon: releasing pressure immediately skips the natural-release stage; wait before switching the valve to venting.
• Adding lime too early: pressure cooking dulls its fresh taste; add it as a garnish after cooking.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until steaming hot, stirring well; add a splash of stock or water if it has thickened.

Frequently asked questions