Umami
Umami

Instant Pot

Instant Pot Vegetable Soup

6 servings

doses

10 minutes

tempo ativo

40 minutes

tempo total

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

Tamanho da Dose

-

Calorias

147

Gordura Total

3 g

Gordura Saturada

1 g

Gordura Insaturada

-

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

6 servings

doses

10 minutes

tempo ativo

40 minutes

tempo total
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