One of my favorite blogs is SkinnyTaste.com. Gina Homolka, the author of the site and several SkinnyTaste Cookbooks, operates on the philosophy that low-calorie “diet” food doesn’t have to be bland and tasteless. She does an amazing job and providing flavor-packed recipes that taste anything but low-cal. My family has loved every recipe of hers that I have tried so far. So, when I set out to make my weekly batch of vegetable soup, I used her as my inspiration.
I wanted a zero Smart Point soup with the smoky goodness that is roasted vegetables. So, rather than simply tossing chopped veggies into my Instant Pot, I decided to roast some of them first. One could actually roast all of them – especially the chopped onion, celery and carrot – but, I decided to limit it to the broccoli, cauliflower, beans and bell pepper. The roasted vegetables add more flavor and depth to the soup, making it more satisfying – my husband (not dieting) even chose it for lunch today.
The other nice thing is that you can add or substitute any zero Smart Point vegetables that you want, according to your tastes. So, as long as you stay away from potatoes, peas, and corn, you should remain at zero points. I meant to roast sliced fennel and add it, but forgot to (it is still in my fridge), so will add it next week.
I hope that you like this “free” soup as much as I do.
Place one oven rack on lowest rung and one on the highest rung. Put 2 baking sheets lightly coated in cooking spray or lined with silicone liners in the oven - one on each rack. Preheat oven to 450 degrees.
When the oven is up to temperature, spread the broccoli and cauliflower florets on one tray and mist with cooking spray. Repeat this process with the diced pepper and chopped green beans on the other tray.
Set the timer for 10 minutes. After 10 minutes, switch the position of the trays so that the bottom tray is now on top and vice versa. Continue to monitor vegetables and take out when nice and roasted. The beans and peppers may finish first.
In the meantime, spray the pot liner with cooking spray and saute (medium setting) the chopped onion until it starts to brown - about 4-5 minutes. Add carrots and celery and saute another another 3-4 minutes.
Add tomato paste, garlic powder, and Italian seasoning and saute until fragrant. Turn pressure cooker setting to "keep warm."
When the roasted vegetables have nice brown markings, take them from the oven and put them in the pressure cooker pot. Stir to mix them well with the already sautéed vegetables and seasonings. Add the cabbage and greens and mix.
Add the beef broth, salt and pepper. Close the lid to the pressure cooker.
Cook on High Pressure for 5 minutes. Use quick pressure release.