Description
A delicious and healthy vegetable soup made in the Instant Pot.
Ingredients
Scale
- 4 cups green cabbage, chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups low-sodium vegetable broth
- 1 (14 oz) can diced tomatoes, undrained
- 1 tsp ground cumin
- 1 tsp ground turmeric
Instructions
- Prepare the vegetables: Chop cabbage, carrots, celery, garlic, and onion into bite-sized pieces.
- Sauté aromatics: In the Instant Pot set to ‘Sauté’ mode, add a splash of vegetable broth. Once hot, sauté onions and garlic until fragrant (about 3 minutes).
- Layer in vegetables: Add cabbage, carrots, celery, diced tomatoes (with juices), cumin, and turmeric; stir to combine.
- Add broth: Pour in the vegetable broth to ensure all ingredients are submerged.
- Seal and cook: Close the lid securely; set to ‘Manual’ mode and cook on high pressure for 5 minutes.
- Release pressure & serve: Perform a quick release when cooking ends. Serve hot and enjoy!
Notes
- This soup can be customized with your favorite vegetables.
- Great for meal prep and can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4g
- Sodium: 500mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg