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Instant Pot Vegetable Soup with Teff
PLANT BASED INSTANT POT18Ingredients
20Minutes
350Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil (or water saute to make oil-free)
- 1 cup minced onion
- 1 tsp. minced garlic
- 1/2 cup teff
- 6 cups water (or vegetable broth)
- 14.4 oz. diced tomatoes
- 1 cup tomato puree
- 1 cup tomato puree
- 2 Tbsp. tomato paste
- 1 medium potato (cubed)
- 2 tsp. herb mix (Italian)
- 12 oz. frozen mixed vegetables (carrot, corn, peas, and green beans)
- 1 cup red cabbage (chopped)
- 15.5 oz. chickpeas (drained, save liquid for baking - it's aquafaba!)
- 1/2 cup nutritional yeast (to taste)
- 1 tsp. herb mix (Italian, or to taste)
- salt
- pepper
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium780mg33% |
| Potassium1310mg37% |
| Protein18g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber15g60% |
| Sugars9g |
| Vitamin A80% |
| Vitamin C70% |
| Calcium10% |
| Iron30% |
* 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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