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
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.
Recipe Notes
