Sweet Potato and Bell Pepper Soup
To prep:
  • 4tbsp olive oil
  • 2red bell peppers cut into strips
  • 1sweet potato peeled and sliced
  • 1 leek, sliced
  • 3tsp salt
  • 2cups vegetable broth
  • ½cup coconut milk
  • Pepper to taste
For garnish:
  • parsley
  • plain yogurt
  • Seeds
  1. 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.
  2. 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.
  3. 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.
  4. Transfer everything to a food processor, add the coconut milk and blend until everything is finely processed. Season to taste.
  5. Serve hot and garnish with fresh parsley, plain yogurt and seeds.