A delicious hearty soup made with low-carb vegetables such as cabbage, cauliflower, bell pepper, and zucchini. Makes for a healthy lunch option.
1 tbsp Extra Virgin Olive Oil, plus more for serving
1 Medium Onion, chopped
4 Garlic Cloves, minced
Kosher Sea Salt
Freshly Ground Black Pepper
1 tbsp Tomato Paste
2 cups Chopped Cabbage
2 cups Small Cauliflower Florets
2 Carrots, peeled and thinly sliced
2 Celery stalks, thinly sliced
1 Red Bell Pepper, chopped
1 Medium Zucchini, chopped
1 oz Can of Kidney Beans, rinsed and drained
1 oz Can of Diced Tomatoes
4 cups Low Sodium Vegetable Broth
2 tsp Italian Seasoning
¾ tsp Paprika
Freshly Chopped Parsley, for serving
1
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.
2
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.
3
Stir soup and season with salt and pepper.
4
Garnish with parsley and a drizzle of olive oil before serving.
CategorySoupCuisineKetogenic-Vegan
Ingredients
1 tbsp Extra Virgin Olive Oil, plus more for serving
1 Medium Onion, chopped
4 Garlic Cloves, minced
Kosher Sea Salt
Freshly Ground Black Pepper
1 tbsp Tomato Paste
2 cups Chopped Cabbage
2 cups Small Cauliflower Florets
2 Carrots, peeled and thinly sliced
2 Celery stalks, thinly sliced
1 Red Bell Pepper, chopped
1 Medium Zucchini, chopped
1 oz Can of Kidney Beans, rinsed and drained
1 oz Can of Diced Tomatoes
4 cups Low Sodium Vegetable Broth
2 tsp Italian Seasoning
¾ tsp Paprika
Freshly Chopped Parsley, for serving