Search
  • Rhoda

Vegetable soup

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 45 MINS

INGREDIENTS

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

4 c.

Fresh kale

1 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


DIRECTIONS

  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.


This was delicious!



9 views0 comments

Recent Posts

See All

The gym will be open for 1 hour this Saturday from 7:30-8:30. Wendi will be teaching spin or you are welcome to do your own thing during that time. If you can't make it in have a great run/walk/bike r

I will be getting to the gym a little early if anyone would like an earlier start for compression, bike, rolling, vibration, etc. Tomorrow's schedule... 6am open 7:15 mobility 45 minutes 8:00 spin 45

We will be doing a boot camp circuit on Monday at and 8am💪 intervals between the strength circuit can be cardio or strength options All other days are running as usual😀