شوربة الخضار

Cut the vegetables (zucchini, carrots, potatoes) into small cubes.

Add salt and black pepper to the chopped vegetables and mix slightly.

Turn on the sauté function in the electric pressure cooker with a little vegetable oil.

Add the chopped onion and sprinkle with salt and black pepper.

Add the chicken cubes to the onion and stir until the chicken turns white.

Add the chopped celery and mix well.

Add the chopped vegetables (zucchini, carrots, potatoes) to the pot.

Add the oats and a pinch of cinnamon.

Add the uncooked pasta and chicken stock cube.

Pour the chicken broth over the ingredients until they are covered.

Close the pressure cooker and cook the soup on high pressure for 4 minutes.

Let the soup naturally release pressure for 12 minutes after cooking.

After opening the cooker, add the chopped parsley.

Add water if needed and adjust salt and pepper to taste.

Let the soup boil briefly, then serve hot.

Tips: You can cut the carrots smaller than the zucchini and potatoes since they take longer to cook. You can use a regular pot instead of a pressure cooker, increasing cooking time to about 25–30 minutes on low heat after adding all ingredients. If chicken broth is unavailable, water can be used, but broth enhances the flavor.