Instant Pot Weight Loss Soup (with Stovetop Instructions)
Instant Pot Weight Loss Soup (with Stovetop Instructions) is a gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe with 4 servings. For $2.6 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 179 calories, 5g of protein, and 4g of fat. It is perfect for Autumn. 14 people were impressed by this recipe. It works best as a soup, and is done in around 45 minutes. It is brought to you by Platings & Pairings. A mixture of cabbage, red pepper flakes, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a great spoonacular score of 86%. Instant Pot Weight Loss Soup (with Stovetop Instructions), Instant Pot Weight Loss Vegetable Soup, and Instant Pot Cabbage Roll Soup + VIDEO + Stovetop Directions are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 4 minutes
Ingredients:
1 teaspoon basil
1 bay leaf
1/2 teaspoon black pepper
4 cups chopped cabbage half head
1 14- ounce can diced tomatoes
4 medium carrots chopped
4 stalks celery chopped
4 cloves garlic minced
1 green bell pepper chopped
1 tablespoon extra-virgin olive oil
2 medium onions chopped
1 teaspoon oregano
½ teaspoon red pepper flakes
1 teaspoon salt optional
8 cups bone broth or low-sodium vegetable broth
1 zucchini chopped
Equipment:
instant pot
kitchen timer
sauce pan
Cooking instruction summary:
Instructions Set Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 5 -7 minutes. Stir in the garlic and cook for 1 minute longer. Add the cabbage, green pepper, zucchini, tomatoes, broth, bay leaf, spices and salt and pepper. Stir to combine. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 4 minutes. It will take about 15 minutes for the pressure to build, then the timer will start. Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Season to taste with salt and pepper. Serve. For the stovetop: Heat the olive oil in a large saucepan set over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook for 1 minute longer. Add the cabbage, green pepper, zucchini, tomatoes, broth, bay leaf, spices and salt and pepper. Stir to combine. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper. Serve.
Step by step:
1. Set Instant Pot to the saute setting.
2. Add the olive oil and allow to heat for 1 minute.
3. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 5 -7 minutes. Stir in the garlic and cook for 1 minute longer.
4. Add the cabbage, green pepper, zucchini, tomatoes, broth, bay leaf, spices and salt and pepper. Stir to combine.
5. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 4 minutes. It will take about 15 minutes for the pressure to build, then the timer will start.
6. Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Season to taste with salt and pepper.
7. Serve.
For the stovetop
1. Heat the olive oil in a large saucepan set over medium heat.
2. Add the onion, carrots and celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook for 1 minute longer.
3. Add the cabbage, green pepper, zucchini, tomatoes, broth, bay leaf, spices and salt and pepper. Stir to combine.
4. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
5. Season to taste with salt and pepper.
6. Serve.
Nutrition Information:
covered percent of daily need
