Yields6 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins
A delicious hearty soup made with low-carb vegetables such as cabbage, cauliflower, bell pepper, and zucchini. Makes for a healthy lunch option.
1tbspExtra Virgin Olive Oil, plus more for serving
1Medium Onion, chopped
4Garlic Cloves, minced
Kosher Sea Salt
Freshly Ground Black Pepper
2cupsSmall Cauliflower Florets
2Carrots, peeled and thinly sliced
2Celery stalks, thinly sliced
1Red Bell Pepper, chopped
1Medium Zucchini, chopped
1ozCan of Kidney Beans, rinsed and drained
1ozCan of Diced Tomatoes
4cupsLow Sodium Vegetable Broth
Freshly Chopped Parsley, for serving
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 12 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.