How to make FetaTomato Soup
Prep
time: 15 minutes | Cook time: 6 minutes | Serves 2
½ tablespoon olive oil
½ cup green onions, chopped
1 stalk green garlic, chopped
½ celery stalk, diced
1 carrot, diced
1 cup vegetable broth
Sea salt and ground black pepper, to your liking
½ teaspoon cayenne pepper
½ teaspoon fresh basil, chopped
½ teaspoon fresh rosemary, chopped
10 ounces (283 g) cabbed tomatoes, crushed
¼ cup double cream
2 ounces (57 g) feta cheese, cubed
½ tablespoon olive oil
½ cup green onions, chopped
1 stalk green garlic, chopped
½ celery stalk, diced
1 carrot, diced
1 cup vegetable broth
Sea salt and ground black pepper, to your liking
½ teaspoon cayenne pepper
½ teaspoon fresh basil, chopped
½ teaspoon fresh rosemary, chopped
10 ounces (283 g) cabbed tomatoes, crushed
¼ cup double cream
2 ounces (57 g) feta cheese, cubed
½ tablespoon olive oil
1. Press the Sauté button and heat ½ tablespoon
of olive oil. Sauté
the green onions, garlic, celery, and carrots until softened.
the green onions, garlic, celery, and carrots until softened.
2. Add the vegetable broth, salt, black pepper,
cayenne pepper, basil,
rosemary, and tomatoes to the inner pot.
rosemary, and tomatoes to the inner pot.
3. Secure the lid. Choose the Manual mode and
cook for 6 minutes at
High pressure. Once cooking is complete, use a natural pressure
release for 10 minutes; carefully remove the lid.
High pressure. Once cooking is complete, use a natural pressure
release for 10 minutes; carefully remove the lid.
4. Stir in the double cream and seal the lid
again; let it sit for 10
minutes more. Ladle into soup bowls; garnish with feta and ½
tablespoon of olive oil. Bon appétit!
minutes more. Ladle into soup bowls; garnish with feta and ½
tablespoon of olive oil. Bon appétit!
Per
Serving
calories: 246 ;fat: 18.0g ;protein: 7.4g ;carbs: 12.6g ;net carbs: 9.5g ;fiber: 3.1g
calories: 246 ;fat: 18.0g ;protein: 7.4g ;carbs: 12.6g ;net carbs: 9.5g ;fiber: 3.1g
