By Dr. Sirisha Potluri
Ingredients:
1 onion diced
6-8 Garlic cloves
3 carrots peeled and diced
2 ribs celery diced
1 tsp oregano
1/2 tsp thyme
1/2 tsp parsley
Approximately 6 cups diced potato( red potatoes work best)don’t need to peel if getting organic potatoes.
3.5 cups vegetable stock
3 cups de stemmed and finely chopped kale
Salt and pepper
Juice of 1 lemon.
We need instant pot and hand blender for this recipe. If you don’t have hand blender, regular one is fine too.
Instructions:
Put instant pot in sauté mode; once it gets hot add garlic, onion, carrot, and celery.
Sauté onion, garlic, carrot and celery for about 6 mins, add herbs and stir through. Add potato and sauté for another 2 mins. Add stock.
Then put the lid on and let it cook on high pressure for 7 minutes.
Once ready, Use an immersion blender to blend half the soup then add Kale and lemon juice (optional) and stir well. Kale cooks very fast in the hot soup.
We can always replace kale with amaranth greens.