Instant Pot Vegetable Soup

• doses: 6 servings
• tempo ativo: 10 minutes
• tempo total: 40 minutes

Ingredientes

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

Instruções

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.

Informação Nutricional

• Calorias: 147
• Gordura Total: 3 g
• Gordura Saturada: 1 g
• Gordura Trans: 0 g
• Colesterol: 0 mg
• Sódio: 1078 mg
• Carboidratos Totais: 16 g
• Fibra Alimentar: 8 g
• Açúcares Totais: 9 g
• Proteína: 7 g