Instructions
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Layer the ingredients in the inner pot of your pressure cooker in this order: vegetable broth, sweet onion, garlic, cabbage, celery, carrots, and bell pepper. Push down to submerge in the broth as much as possible, but do not mix.
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Sprinkle with thyme, parsley, salt, and pepper. Add the pomegranate molasses (if using) and crushed tomatoes to the top. Do not mix.
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Close and seal the lid. Set to pressure cook on high for 10 minutes.
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Let naturally release for 10 minutes, then finish with a quick release. Open the lid and stir well.
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Heat olive oil in the microwave until hot, about 45 seconds. Add the paprika to the oil and mix until thick paste forms. Stir into the soup.
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Add the lemon juice and give the soup one last good mix. Taste and season with more salt and pepper if desired.
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