Instant Pot Vegetable Soup

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

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

步驟

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.

營養

• 卡路里: 147
• 總脂肪: 3 g
• 飽和脂肪: 1 g
• 反式脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 1078 mg
• 總碳水化合物: 16 g
• 膳食纖維: 8 g
• 總糖: 9 g
• 蛋白質: 7 g