Instant Pot Vegetable Soup
This Instant Pot Vegetable Soup is an easy, healthy recipe full of carrots, celery, onions, broccoli, cabbage, garlic, and tomatoes. It's perfect for a light lunch or dinner.
Servings 8
Calories 65kcal
Cost $.86 per serving
Equipment
Ingredients
- 1 tbs avocado oil
- 1 small onion diced
- 1 clove garlic minced
- 3 carrots chopped
- 3 celery stalks sliced
- 2 cups napa cabbage chopped
- 1 small broccoli crown ½ lb
- 14.5 oz diced tomatoes
- 1 tsp tarragon
- 1 tsp lemon pepper
- ½ tsp turmeric
- 4 cups vegetable stock
- 1 tbs tamari
- Fresh parsley for garnish
Instructions
- Set the Instant Pot to Saute. Add the avocado oil and onion to the pot and saute until tender. Add the garlic, carrots, celery, broccoli, and napa cabbage. Stir and saute for another minute. Then add the tomatoes, turmeric, tarragon, lemon pepper, vegetable stock, and tamari to the pot.
- Close the lid and turn the valve to the sealing position. Cook on manual high pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes, then release the remaining pressure. Add salt and pepper to taste (optional).
- Serve warm. Garnish with fresh parsley, other fresh herbs, or freshly grated parmesan cheese if desired.
- Leftovers can be stored in an airtight container in the refrigerator for several days.
Video
Nutrition
Calories: 65kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 505mg | Potassium: 356mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4388IU | Vitamin C: 38mg | Calcium: 61mg | Iron: 1mg
