Carrots
(peeled and sliced (approx. 1 heaping cup))
2 large stalk(s)
Celery
(chopped (approx. 1 heaping cup))
3 1/2 cup
Vegetable stock/broth, low sodium
1 tsp
Oregano, dried
1/2 tsp, ground
Thyme, dried
1/2 tsp
Parsley, dried
908 gm
Red potato
(or Yukon gold; chopped into cubes (approx. 6 cups))
2 cup
Kale
(de-stemmed and finely chopped)
1 pinch
Salt and pepper
(to taste)
1 whole lemon(s)
Lemon juice
(squeeze of fresh)
Instructions
Set the Instant pot to Saute on medium heat. Add the onion, garlic, carrots, celery and 1/4 cup of vegetable broth. Cook, stirring frequently, for 5-6 minutes until vegetables soften.
Add the oregano, thyme and parsley. Stir to combine and cook for another couple of minutes.
Add the potatoes and remaining vegetable broth. Stir to combine.
Seal the lid and make sure the venting knob is turned to “Sealing”. Press “Pressure Cook” or "Manual" and set the timer to 10 minutes. The display should now read “On”.
Once the timer has finished, carefully turn the Vent Knob to “Quick Release”. Allow all the pressure to release until the Float Valve drops. Remove the lid.
Once the soup has finished cooking, remove half of the soup and blend (allowing steam to escape). Add back to the instant pot.
Stir in the chopped kale then season with salt and pepper and a squeeze of fresh lemon juice.
Serve right away.
Notes:
Leftovers can be stored in the fridge in a sealed container for up to 5 days or freezer for up to 3 months.
