Serving: 2

Prep Time: 10 minutes
Cooking Time: 20 minutes


20 oz cabbage, diced

10 oz celery, diced

4 whole carrots, peeled and chopped

3 garlic cloves, minced

2 medium onions, peeled and chopped

4 cups of vegetable stock, low sodium

1/2 tablespoon of red curry paste

1 tablespoon of cilantro, chopped

How to Prepare:

In a skillet, heat the oil and fry the carrots and onions until caramelized.
Combine the cabbage, carrots, onions, garlic, spinach, stock, curry paste and cilantro in your Instant Pot and toss well.
Close the lid and cook on a HIGH pressure for 20 minutes.
Release the pressure naturally over 10 minutes.
Portion the soup into two bowls or mugs and serve with the white wine.

Nutrition (Per Serving): Calories: 162; Fat: 32g; Carbohydrates: 156g; Protein: 31g