Italian Farmhouse Vegetable Soup (Instant Pot)
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1 bay leaf
- 1 tablespoon coconut oil
- 1 small zucchini diced
- 1 brown onion diced
- generous pinch of salt
- 1/2 long red chilli sliced
- 2 celery sticks sliced
- 2 medium carrots peeled halved lengthways and sliced
- 6 large button mushrooms sliced
- 4 cloves garlic diced
- a handful of dried porcini mushrooms (forest mushr
- 100 grams cavolo nero/kale leaves (medium bunch of kale) leaves removed from the hard stems and sliced roughly
- 1 cup tinned chopped tomatoes or tomato passata
- 1 litre (4 cups) vegetable or chicken stock
- lemon zest and chopped parsley for garnish
- Carbohydrate 5.8746775 g
- Cholesterol 0 mg
- Fat 3.70597 g
- Fiber 1.72622498905659 g
- Protein 1.8460825 g
- Saturated Fat 2.9906575 g
- Serving Size 1 1 Serving (104g)
- Sodium 26.32975 mg
- Sugar 4.14845251094341 g
- Trans Fat 0.309973750000001 g
- Calories 58 calories
Turn the Instant Pot on and press Sauté function key, the pot will start to heat up.Add coconut oil, onion, salt, celery and carrots and stir through. Cook for about a minute or two, while slicing the mushrooms.Add the chilli, mushrooms, garlic, and dried porcini mushrooms and stir through. Cook for 2 minutes on Sauté, while preparing cavolo nero/kale leaves and zucchini.Add the kale, zucchini, tomatoes, stock and bay leave and stir through. Press the OFF function key. Close and lock the lid of the Instant Pot. Check that the the lid knob is turned to Sealing. Press Manual key, High Pressure, and set to 10 minutes.After 10 minutes, allow the pressure to release naturally for a couple of minutes and then use the quick release method to let the rest of the steam out. Serve in bowls with grated lemon zest and chopped parsley on top.If you eat dairy, feel free to grate some Parmesan cheese over the top.
