Pressure Cooker Weight Loss Soup Recipe2022-01-05
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat2.4 g
Trans Fat0.5 g
Unsaturated Fat0.1 g
Pressure cooker weight loss soup recipe. Healthy vegetable soup cooked in an electric pressure cooker. An excellent choice for vegetarians! Loaded with fresh vegetables and naturally low in fat and calories!
Each bowl of this yummy vegetable soup has only 71 calories. I like to enjoy a cup of this soup for lunch, but it is also great as an afternoon snack and for dinner.
The pressure cooker is the fastest way to prepare any meal. In minutes, you can cook any dish- main dish, side dish, dessert. You may also like to prepare weight-loss soup in a slow cooker.
Weight Loss Soup In Slow Cooker
This delicious weight-loss soup will help you detoxify your body!
Makes 8 servings
Ingredients: 3 cups (750 ml) chopped cabbage, 4 medium white potatoes, peeled and cubed, 1 large carrot, peeled and sliced, 1 cup (250 ml) celery, diced, 1 red bell pepper, cored and chopped, 1 cup (250 ml) green beans, halved, 1½ cups (375 ml) broccoli florets, 28 oz (840 ml) can diced tomatoes, undrained, 1 teaspoon (5 ml) each: salt, dried oregano, dried basil, onion powder, and garlic powder, 1/2 teaspoon (3 ml) red pepper flakes, 2 bay leaves, 2 fresh thyme sprigs, 32 oz (960 ml) can vegetable broth, chopped fresh parsley, for garnish, freshly ground black pepper
Instructions: In a 6-quart (6 L) slow cooker, combine all ingredients. Stir well to combine (vegetable broth should lightly cover the vegetables).
Cover the pot and cook on a low-heat setting for 6-8 hours, stirring a few times during the cooking, or until all vegetables are tender.
Turn off the slow cooker and open the lid. Season to taste with salt and black pepper. Discard bay leaf and thyme sprigs. Stir well before serving. Ladle weight-loss soup into large soup bowls. Serve immediately.
Pressure Cooker Weight Loss Soup Recipe
- 2 tablespoons olive oil
- 1 large sweet onion, peeled and diced
- 8 cloves garlic, peeled and minced
- 1 red bell pepper, cored and sliced
- 1 cup chopped celery
- 1 medium carrot, peeled and sliced
- 4 medium potatoes, peeled and quartered
- 1 cup fresh cauliflower florets
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- freshly ground black pepper
- 8 cups (2 L) low-sodium vegetable broth
- 3 bay leaves
Heat olive oil in a 6-quart (6 L) electric pressure cooker turned to the sauté function. Add diced onion and cook, stirring occasionally, until soft.
Stir in minced garlic and cook, stirring continuously, for a further 1 minute. Add celery, carrots, potatoes, and bell peppers. Stir well.
Add spices and seasoning. Stir well to combine.
Pour in low-sodium vegetable broth. Mix again.
Finally, cauliflower florets and bay leaves. Add more vegetable broth if needed. The broth should slightly cover the vegetables.
Close the cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.
Open the pressure cooker, using the Natural Release method. Unlock and open the lid. Discard bay leaves.
Stir well before serving. Ladle the soup into soup bowls. Sprinkle each bowl with chopped fresh parsley. Serve hot.