Ingredients
- 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
Instructions
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Set your Instant pot on Saute to heat the oil. Add the onion, celery, salt, and peppers. Leave it for 5 minutes.
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Add shredded green cabbage, zucchini, tomatoes, and vegetable broth or water.
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Add basil, cumin, and bay leaf to the mixture.
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Set your Instant Pot on soup or manual. Set the cooking time for 8 minutes at high pressure.
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After allowing the Instant pot to vent, use an immersion blender until well blended.
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Top with parmesan cheese, parsley, and sour cream.
Recipe Notes
