Spring Minestrone Soup

Prep time: 5 minutes | Cook time: 14 minutes | Serves: 4Ingredients:1 tbsp olive oil1 medium yellow onion, chopped1 medium cauliflower, cut into tiny florets1 cup asparagus, trimmed and sliced diagonally2 zucchinis, chopped1 celery, trimmed and thinly sliced¾ cup chopped green beans3 garlic cloves, minced4 cups vegetable stockSalt and black pepper to taste1 cup chopped spinach½ lemon, juiced¼ cup freshly chopped parsley1 cup crumbled feta cheese, for toppingInstructions

Set the IP in Sauté mode and adjust to Medium heat.
Heat the olive oil in the inner pot and sauté the onion, cauliflower, asparagus, zucchinis, celery, and green beans until sweaty, 3 minutes. Mix in the garlic and cook until fragrant, 1 minute.
Mix in the vegetable stock and season with salt, black pepper, and basil.
Lock the lid in place; select Manual mode on High Pressure and set the timer to 7 minutes.
After cooking, perform a quick pressure release to let out the steam, and open the lid.
Set the IP in Sauté mode and stir in the spinach and lemon juice. Allow wilting for 2 to 3 minutes and adjust the taste with salt and black pepper.
Mix in the parsley and dish soup into serving bowls.
Top with feta cheese and serve.

Nutrition Facts per ServingCalories 203 | Fats 12.1g | Carbs 16.85g | Net Carbs 11.65g | Protein 10.38g