In the mood for a healthy and comforting soup for lunch? Then you have to try this amazingly delicious instant pot vegetable soup which is vegan and keto friendly!

This soup is full of flavor, loaded with cabbage, cauliflower, bell pepper, and zucchini. It is certainly a great option to stay on track with your meal plan and get those around you started on a healthy way of eating.

AuthorTatiana

RatingDifficultyBeginner

In the mood for a healthy and comforting soup for lunch? Then this delicious vegan and keto friendly instant pot vegetable soup is what you need.

Yields6 Servings

Prep Time10 minsCook Time18 minsTotal Time28 mins

1 medium onion, chopped

4 garlic cloves, minced

1 tbsp tomato paste

2 cups chopped cabbage

1 medium zucchini, chopped

2 carrots, peeled and thinly sliced

1 tbsp extra-virgin olive oil, plus more for serving

Kosher salt

2 cups small cauliflower florets

2 celery stalks, thinly sliced

15 oz can kidney beans, rinsed and drained

2 tsp Italian seasoning

15 oz can diced tomatoes

4 cups low-sodium vegetable broth

Freshly chopped parsley, for serving

¾ tsp paprika

Freshly ground black pepper

1 red bell pepper, chopped

Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes.

Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine.

Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.

Stir soup and season with salt and pepper.

Garnish with parsley and a drizzle of olive oil before serving.

CategoryEasy Keto Lunch IdeasCuisineAmericanCooking MethodSimmeringTags#ketoinstantpotvegetablesoup, #veganinstantpotvegetablesoup, #veganketoinstantpotsoup, #veganketoinstantpotvegetablesoup, #veganketolunchideas, #veganketosoup

Ingredients

1 medium onion, chopped

4 garlic cloves, minced

1 tbsp tomato paste

2 cups chopped cabbage

1 medium zucchini, chopped

2 carrots, peeled and thinly sliced

1 tbsp extra-virgin olive oil, plus more for serving

Kosher salt

2 cups small cauliflower florets

2 celery stalks, thinly sliced

15 oz can kidney beans, rinsed and drained

2 tsp Italian seasoning

15 oz can diced tomatoes

4 cups low-sodium vegetable broth

Freshly chopped parsley, for serving

¾ tsp paprika

Freshly ground black pepper

1 red bell pepper, chopped

Directions

Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes.

Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine.

Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.

Stir soup and season with salt and pepper.

Garnish with parsley and a drizzle of olive oil before serving.

Vegan Keto Instant Pot Vegetable Soup

Ingredients Directions

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Name: Vegan Keto Instant Pot Vegetable Soup
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6
Cuisine: American
Ingredients: 1 medium onion, chopped; 4 garlic cloves, minced; 1 tbsp tomato paste; 2 cups chopped cabbage; 1 medium zucchini, chopped; 2 carrots, peeled and thinly sliced; 1 tbsp extra-virgin olive oil, plus more for serving; Kosher salt; 2 cups small cauliflower florets; 2 celery stalks, thinly sliced; 15 oz can kidney beans, rinsed and drained; 2 tsp Italian seasoning; 15 oz can diced tomatoes; 4 cups low-sodium vegetable broth; Freshly chopped parsley, for serving; ¾ tsp paprika; Freshly ground black pepper; 1 red bell pepper, chopped

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