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Instant Pot Vegetable Soup With Fresh Vegetables
INSTANT POT COOKING15Ingredients
45Minutes
170Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. extra virgin olive oil
- 4 cloves garlic (minced)
- 4 stalks celery (chopped)
- 4 large carrots (sliced)
- 1 red onion (medium, chopped)
- 1/4 tsp. crushed red pepper flakes
- sea salt
- black pepper
- 6 cups chicken broth (preferably organic)
- 1 lb. red potatoes (quartered)
- 2 whole bay leaves
- 1 pt. cherry tomatoes (chopped)
- 2 cups fresh arugula
- 2 Tbsp. fresh lime juice
- Parmesan cheese (freshly shaved or grated)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium290mg12% |
| Potassium950mg27% |
| Protein9g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A180% |
| Vitamin C35% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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