Instant pot Vegetable Soup (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Extra Virgin Olive Oil 1 medium (2-1/2" dia) Onions, raw 4 serving Garlic, cooked (1 clove / serving) 0.625 cup Tomato Paste 2 serving Cabbage (1 cup, shredded) 2 cup Cauliflower, raw 2 carrot (7-1/2") Carrots, raw 1 serving Red Bell Pepper (one medium pepper) 1.5 cup Zucchini - Steamed or raw 2 cup Great Value Diced Tomatoes (in Tomato juice) .75 tsp Paprika 4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
DIRECTIONS
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 12 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.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user YOUSEFAMIRA.
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 12 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.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user YOUSEFAMIRA.
Nutritional Info Amount Per Serving
- Calories: 112.6
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 490.3 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 5.7 g
- Protein: 4.0 g
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