Instant Pot Vegetable Soup

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 40 minutes

Składniki

1 tbsp. extra-virgin olive oil, plus more for serving

1 medium onion, chopped

4 garlic cloves, minced

Kosher salt

Freshly ground black pepper

1 tbsp. tomato paste

2 c. chopped cabbage

2 c. small cauliflower florets

2 carrots, peeled and thinly sliced

2 celery stalks, thinly sliced

1 red bell pepper, chopped

1 medium zucchini, chopped

1 (15-oz.) can kidney beans, rinsed and drained

1 (15-oz.) can diced tomatoes

4 c. low-sodium vegetable broth

2 tsp. Italian seasoning

3/4 tsp. paprika

Freshly chopped parsley, for serving

Wskazówki

Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine.

Lock lid and set machine to cook at high pressure for 8 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.

Stir soup and season with salt and pepper.

Garnish with parsley and a drizzle of olive oil before serving.

Wartości Odżywcze

• Kalorie: 147
• Tłuszcz Całkowity: 3 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Trans: 0 g
• Cholesterol: 0 mg
• Sód: 1078 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 9 g
• Białko: 7 g