4 Servings
30 Minutes
Allergens
A light, fresh and vibrant soup for the summer months.
Set the Instant Pot to SAUTÉ. Add the oil then the onion and sauté for three to five minutes. Add all the other ingredients then set to PRESSURE for one minute. Quick Pressure Release at the end of cooking.
Blend using a stick blender or food processor once cooled a little. Put back into the pot on SAUTÉ if you wish to reheat before serving.
Season to taste with salt and pepper and serve with a drizzle of extra virgin olive oil and mint leaves to garnish, if liked.
From Modern Vegetarian Instant Pot®: 101 Veggie and Vegan Recipes for Your Multi-Cooker
Ryland Peters & Small, 2021
Photograph by Clare Winfield © Ryland Peters & Small, 2021
