In the heart of a bustling city, nestled in a quaint, warmly lit apartment, lived Ava, a vibrant food blogger known for her creative keto recipes. One chilly autumn evening, as the leaves danced whimsically outside her window, Ava found herself longing for the comfort of a hearty soup. She yearned for the rustic, homey flavors of a classic minestrone, yet she faced a dilemma: how to recreate this staple of Italian cuisine without the beans and pasta that were its hallmark but not keto-friendly.
Inspired by the challenge and armed with her culinary prowess, Ava set out to craft a version of minestrone that would not only warm the soul but also align with her ketogenic lifestyle. She rummaged through her kitchen, gathering vegetables like onions, celery, cabbage, and zucchini, each chosen for their low-carb content and robust flavor. Olive oil, crushed tomatoes, and a carefully curated blend of herbs and spices promised to imbue her creation with depth and richness, while vegetable broth offered a nourishing base.
As the soup simmered, filling her apartment with enticing aromas, Ava decided to finish it with a swirl of sour cream, a sprinkle of parmesan, and a handful of fresh parsley for a touch of brightness. The result was a “Completely Keto Instant Minestrone Soup” that was not only comforting and delicious but also quick to prepare, making it perfect for busy weeknights.
Ava shared her recipe on her blog, where it quickly became a favorite among her followers, keto and non-keto alike. Her minestrone was more than just a soup; it was a testament to the idea that with a bit of creativity, even the most traditional dishes could be adapted to fit any dietary need. It wasn’t long before Ava’s minestrone became a staple in homes across the country, bringing warmth and comfort to many, one bowl at a time.
Completely Keto Instant Minestrone Soup
- 2 tbsp olive oil extra virgin
- 1 onion diced
- 2 celery stalks
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp red pepper
- 1/4 head green cabbage shredded
- 2 zucchini chopped
- 15 oz crushed tomatoes include the liquid
- 4 cups vegetable broth or water
- 1 tsp basil
- 1 /2 tsp cumin
- 1 bay leaf
- parmesan cheese garnish
- flat leaf parsley garnish
- 1 tbsp sour cream topping
Set your Instant pot on Saute to heat the oil. Add the onion, celery, salt, and peppers. Leave it for 5 minutes.
Add shredded green cabbage, zucchini, tomatoes, and vegetable broth or water.
Add basil, cumin, and bay leaf to the mixture.
Set your Instant Pot on soup or manual. Set the cooking time for 8 minutes at high pressure.
After allowing the Instant pot to vent, use an immersion blender until well blended.
Top with parmesan cheese, parsley, and sour cream.