Name: Sweet Potato and Bell Pepper Soup
Yield: 4 Servings
Ingredients: 4 tbsp olive oil; 2 red bell peppers (cut into strips); 1 sweet potato (peeled and sliced); 1 leek (sliced); 3 tsp salt; 2 cups vegetable broth; ½ cup coconut milk; pepper ( to taste); parsley; plain yogurt; Seeds

Sweet Potato and Bell Pepper Soup

By :Juanita Lira

Course

Soups and Creams

Browse Category

Soups and Creams

Duration

15 Minutes

Cooking Technique

Pressure Cook

Keyword

15 Minutes or Less, Healthy, Vegetables

Home Category

Soups and Creams

Servings

4 Servings

Ingredients

To prep:

4 tbsp olive oil
2 red bell peppers cut into strips
1 sweet potato peeled and sliced
1 leek sliced
3 tsp salt
2 cups vegetable broth
½ cup coconut milk
pepper to taste

For garnish:

parsley
plain yogurt
Seeds

Course

Soups and Creams

Browse Category

Soups and Creams

Duration

15 Minutes

Cooking Technique

Pressure Cook

Keyword

15 Minutes or Less, Healthy, Vegetables

Home Category

Soups and Creams

Servings

4 Servings

Ingredients

To prep:

4 tbsp olive oil
2 red bell peppers cut into strips
1 sweet potato peeled and sliced
1 leek sliced
3 tsp salt
2 cups vegetable broth
½ cup coconut milk
pepper to taste

For garnish:

parsley
plain yogurt
Seeds

Instructions

Place the stainless steel inner pot inside the Instant Pot®. Press Saute, pressure level High, and set the time to 5 Minutes. Add olive oil, bell peppers, sweet potato and leek, stirring occasionally. Once this is done, press Cancel.
Add the salt and vegetable broth. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 7 Minutes.
When the time is up, press Cancel and manually turn the steam release handle to Venting. Once all the steam has been released, open the lid.
Transfer everything to a food processor, add the coconut milk and blend until everything is finely processed. Season to taste.
Serve hot and garnish with fresh parsley, plain yogurt and seeds.