INGREDIENTS
3 tbsp extra virgin olive oil
1 large onion chopped
2 garlic cloves minced
1 tbsp tomato paste
1 cup small cauliflower florets
2 large carrots peeled and sliced
2 ribs of celery chopped small
1 large zucchini chopped
4 cups low-sodium vegetable broth
1 tsp of thyme
3/4 tsp paprika
Himalayan or sea salt to taste
Green onion for garnish

DIRECTIONS
Heat 2 tbsp of oil in the Instant Pot® on sauté setting and add onion and garlic. Stir until ingredients soften, 3 minutes. Add tomato paste and cook, stirring 1 minute. Add remaining ingredients and stir to combine. Secure Instant Pot® lid. Set valve to “sealing”. Set pressure cooker option on HIGH for 12 minutes. When finished, carefully do a quick-release of the pressure. Stir soup and season with salt to your liking. Garnish with freshly chopped green onion and drizzle with 1 tbsp of olive oil before serving. Buon appetite!