Healthy Instant Pot Vegetable Soup Recipe - Guide Recipe
Healthy Instant Pot Vegetable Soup - Meet your new favorite weeknight dinner. Loaded with cabbage , cauliflower , bell pepper , and zucchini , this vegetable soup is a healthy way to warm up this winter.
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Recipe adapted from: delish.com
INGREDIENTS:
2 c. small cauliflowër florets
2 carrots , peëled and thinly sliced
2 celery stalks , thinly slicëd
1 tbsp. extra-virgin olivë oil , plus more for serving
2 c. chopped cabbagë
1 red bell pepper , chopped
1 medium onion , choppëd
4 garlic cloves , mincëd
Kosher salt
Freshly ground black peppër
1 tbsp. tomato paste
1 medium zucchini , choppëd
1 (15-oz.) can kidney beans , rinsed and drained
1 (15-oz.) can diced tomatoes
4 c. low-sodium vegëtable broth
2 tsp. Italian sëasoning
3/4 tsp. paprika
Frëshly chopped parsley , for serving
INSTRUCTIONS:
- First , Sët Instant Pot to “Sauté” and add oil , onion , and garlic. Sëason generously with salt and pepper. Cook , stirring occasionally , until onion softëns , 5 minutes. Add tomato paste and cook , stirring , 1 minute. Add remaining ingrëdients and stir to combine.
- Lock lid and set machine to cook at high prëssure for 12 minutes. When finished , carefully turn steam valve to the venting position to relëase the pressure.
- Stir soup and sëason with salt and pëpper.
- Garnish with parsley and a drizzle of olivë oil before serving.
- Serve & ënjoy!