(9 votes, average: 4.00 out of 5)
Loading...Description
Satisfying, flavorful vegan detox instant pot soup packed with nutrients.
Ingredients
Scale
- 1 medium head of green cabbage (cut into eigths and then halved)
- 2 zuchinni cut into ¾ inch rounds and then half moons
- 4 ribs celery, chopped into ½ inch moons
- ½ pound green beans, cut into 2 inch pieces
- 1 small white onion, diced
- 4 cloves garlic, minced or pressed
- 4 cups low sodium vegetable
- 2 Tablespoon white wine vinegar
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- optional: 1 teaspoon favorite spice
- 1 lime, cut into wedges
- ½ cup rough chopped parsley
Instructions
- Layer all the vegetables in the bottom of the Instant Pot or Crock Pot
- Cover vegetables with broth
- Add paprika, salt, black pepper, optional spice of choice
- Add white wine vinegar
- Instant Pot – Set on low pressure level and cook for 4 minutes. Crock Pot – Cook for 4 hours on high.
- Prep Time: 10
- Cook Time: 4
