Ingredients

The following ingredients have 4 Servings
  • 400 g (3 cups) cauliflower florets
  • 3 medium courgettes/zucchini (cut in big dice)
  • 250 g (3 cups) thick sliced mushrooms
  • 3 stalks celery (diced)
  • 4 spring onions (scallions, sliced)
  • 1 bell pepper (deseeded and cut into big cubes)
  • 750 ml (3 cups) vegetable stock
  • 400 g (14 oz) chopped tomatoes
  • 1.5 tsp caraway seed
  • 1 tsp smoked paprika
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 bay leaf
  • Salt to taste
  • Black pepper taste
  • 75 g 2.5 cups baby spinach

Instruction

  • Add all the ingredients to the black pepper into the Instant Pot insert.
  • Cover your Instant Pot, set the vent to 'sealing,' select the soup button, select high pressure and set the timer to 12 mins.
  • When done allow the pot to undergo natural pressure release for 5 mins, switch off, open and stir in the spinach to wilt.
  • Serve.