Quick and delicious, this nutritious vegetable soup is ready in no time! Made simple and easy in a pressure cooker. Featuring cabbage, tomatoes, vegetables, and fragrant herbs and spices. Perfect for whole food plant-based, vegan, low-carb, gluten-free, and Mediterranean lifestyles.
Using the sauté function on your Instant Pot, sauté the cabbage, onion, celery, carrots, and until almost tender, about 3-4 minutes. Stir in the minced garlic and sauté 1 more minute.
Press “Cancel” and add in the zucchini, diced tomatoes, bay leaves, Italian and poultry seasoning, red pepper flakes (if using), and 2 cups of broth. Stir to combine.
Attach the lid and make sure the relief valve is turned to sealing.
Select High Pressure for 4 minutes, then allow pressure to release naturally, about 15-25 minutes.
Once the pressure has released, remove the lid, and stir in the remaining vegetable broth.
Remove the bay leaves and adjust seasonings, herbs, and salt, as desired, and enjoy!
Store any leftovers in an air-tight container in the refrigerator up to 5 days.
Notes
* For convenience, use 14 ounce bag of classic coleslaw, which contains about 5 cups.** Use whatever vegetable(s) you have, including summer squash and/or cauliflower. *** If you don’t have vegetable broth, use 2 Tbsp bouillon powder and water. If you follow a vegan, plant-based diet, or gluten-free diet, check the ingredients.- If you don't have an Instant Pot or pressure cooker, you can make this easily on the stovetop. That's how I used to make it. Just sauté your vegetables until tender, about 5-8 minutes. Then add your remaining ingredients (except lemon juice) and simmer on low heat until the cabbage and carrots are tender, about 30-45 minutes. Remove from heat and stir in fresh lemon juice. Adjust seasonings to taste.- This soup is delicious the next day, allowing the ingredients and flavors to mingle. Great to make on the weekend for the work week.