Skin-Boosting Vegetable Soup
Eat this delicious, nutritious soup with skin-boosting ingredients, and watch your skin start to ✨glow✨!
Equipment
- 1 Instant Pot
- 1 Japanese Knife
Ingredients
- 2 tbsp Extra Virgin Olive Oil or Avocado Oil
- 1 medium Organic Yellow Onion
- 3 medium Organic Carrots
- 2 large ribs Organic Celery
- 1.5 cups Halved Organic Brussels Sprouts
- 3 cups Packed Organic Lacinato Kale Torn or chopped into bite-size pieces
- 6 cloves Organic Pressed Garlic
- 1 28 oz can Diced Organic Tomatoes
- 2 15 oz cans Cannellini Beans or Northern White Beans
- 4 cups Vegetable Broth I use vegetable "Better than Bouillon"
- 1/2-1 tsp Sea Salt or to taste
- 1.5 tsp Italian Seasoning
- 1/2 tsp Crushed Red Pepper Flakes
Instructions
- Turn on the Instant Pot and select the "sauté" option, wait 1 minute then add your Extra Virgin Olive Oil or Avocado Oil.
- Add the onions and sauté for about 2 minutes until the onions are translucent. Next, add the garlic and give it a quick stir. Then add the celery, carrots, and Brussels sprouts and sauté for 2 minutes until the vegetables are just tender.
- Turn the Instant Pot off and add the vegetable broth (I use "Better than Bouillon"), diced tomatoes, white beans, Italian seasoning, crushed red pepper flakes, and salt to taste. Stir to combine then secure your Instant Pot lid into place.
- Select the "pressure cook" function on your Instant Pot if using the Duo Crisp, make sure it is set to "high" then set the time for 1 minute.
- Once the Instant Pot has pressurized and cooked the soup, let stand for 10 minutes so that the pressure is released naturally.
- After the 10-minute waiting period is complete, release any remaining steam and carefully remove the Instant Pot lid. Add the kale to the soup and stir gently to make sure the kale is incorporated into the soup then replace the lid and let sit again for about 5 minutes to give the kale time to soften.
- Once the kale has softened, release the steam again and open the lid. Stir then taste and add more salt or pepper as needed. Garnish with chopped parsley and serve immediately. This soup goes great with homemade vegan garlic bread!