Instant Pot Detox Fat Flush Soup
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 zucchini, chopped
1 cup green beans, chopped
1/2 head cabbage, chopped
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 tablespoon apple cider vinegar
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and pepper to taste
2 cups fresh spinach
1 lemon, juiced
Fresh parsley for garnish
Directions:
Set the Instant Pot to the sauté mode and add the olive oil. Once hot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
Add the carrots, celery, zucchini, green beans, and cabbage. Stir to combine and cook for another 2-3 minutes.
Add the diced tomatoes, vegetable broth, apple cider vinegar, turmeric, cumin, cayenne pepper, salt, and pepper. Stir well.
Place the lid on the Instant Pot and set to "Soup" mode for 10 minutes.
Once cooking is complete, release the pressure naturally for 5 minutes, then quick release the remaining pressure.
Stir in the spinach and lemon juice, letting the spinach wilt for 2-3 minutes.
Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 10 minutes (plus pressure build-up and release time) | Total Time: 35 minutes
Kcal: 120 kcal | Servings: 6 servings