Instant Pot Vegetable Soup

Instant Pot Vegetable Soup

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INGREDIENTS:

  • 1 tbsp. extra-virgin olive oil, plus more for serving
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • Sea salt
  • Freshly ground black pepper
  • 1 tbsp. tomato paste
  • 2 c. chopped cabbage
  • 2 c. small cauliflower florets
  • 2 celery stalks, thinly sliced
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 (15-oz.) can diced tomatoes
  • 4 c. low-sodium vegetable broth, NO sugar added
  • 2 tsp. Italian seasoning
  • 3/4 tsp. paprika
  • Freshly chopped parsley, for serving

Instructions:

  1. Set Instant Pot to "Sauté" and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion soften, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine.
  2. Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.
  3. Stir soup and season with salt and pepper.
  4. Garnish with parsley and a drizzle of olive oil before serving.

Serving Size = 2 cups