iFoodReal · by Olena Osipov★ 5.0 (20)
Instant Pot Vegetable Soup
NUTRITION · PER SERVING37M COOK
CAL 8%·PRO 9%
CARBS 27G68% OF CAL
5G FIBER12G OTHER9G TOTAL SUGAR
FAT 4G22% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-packed pressure cooker soup with potatoes, cauliflower, and tomatoes in a savory broth. Healthy, warming, and made in one pot in under 40 minutes.
mainsoup🥘 pressure cookergluten freeveganvegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large onion (finely chopped)
- 3 large garlic cloves (grated and divided)
- 3 large celery stalks (chopped)
- 2 large carrots (chopped)
- 1 medium zucchini (coarsely chopped)
- 2 large potatoes (medium chopped)
- 3 cups cauliflower (cut into chunks)
- 4 cups cabbage (largely cubed)
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- Ground black pepper (to taste)
- 1 tbsp oil (for frying)
- 3 bay leaves
- 28 oz can diced tomatoes (low sodium)
- 3 cups vegetable stock (low sodium)
- 1/3 cup dill or parsley (finely chopped)
- Parmesan cheese and yogurt (for garnish)
At a glance
PER SERVING · TIME 37M
CAL 8%·PRO 9%
CARBS 27G68% OF CAL
5G FIBER12G OTHER9G TOTAL SUGAR
FAT 4G22% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 2m
- Sodium
- 746mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 552mg
- Calcium
- 73mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 746MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.