Ingredients
Method
Preparation
- Chop the onion, jalapeno, and carrots into bite-sized pieces.
- Turn on the sauté function of your Instant Pot and lightly spray it with non-stick spray. Set the timer for 5 minutes.
- Add the chopped white onions, jalapeno, and carrots to the Instant Pot. Sauté for approximately 5 minutes.
- Peel and chop the sweet potatoes into even cubes.
Cooking
- Add spices, vegetable broth, and fire-roasted tomatoes to the pot and stir well.
- Add cubed sweet potatoes and frozen cauliflower to the mix.
- Secure the lid on the pressure cooker and ensure the valve is set to 'seal'. Set the timer for 6 minutes on high pressure.
- After cooking time is up, carefully release the steam.
- Once the pressure has been released, blend about one-third of the soup using an immersion blender.
- Add lime juice, chopped cilantro, and kale, stir well and cook until kale wilts slightly.
Serving
- Serve the soup hot, optionally garnished with your favorite toppings.
Notes
Consider adding a pinch of cinnamon or nutmeg for added flavor. Top with yogurt or extra cilantro for presentation. Lessen spiciness by reducing jalapeno or chipotle powder.
