Changes I made: less garlic. Jennie's crazy with garlic!
Source: Healthy Eats by Jennie | Serves: | Time: ~40 min
Ingredients
1 onion chopped
1 tbsp EVO
4 cloves of garlic chopped
4 small white #potatoes, peeled and cut in 1-inch cubes
1 medium head of #cauliflower cut into florets
1 #zucchini cut in 1-inch cubes
4 cups of vegetable broth (homemade to reduce sodium)
½ tsp each S&P
Chopped green onions, for garnish
Instructions
Set Instant Pot to sauté mode and sauté onions with EVO for 5-7 minutes.
Then add garlic and sauté for 1 minute more. Turn off Instant Pot.
Add to Instant Pot, the potatoes, cauliflower, zucchini, broth, salt and black pepper and stir.
Set Instant Pot to manual for 15 minutes.
When timer is up, let the Instant Pot naturally release for 5 minutes and then quick release.
Puree with an immersion blender.
Portion soup into bowls, and enjoy!
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