Prep Time: 15 minutes
Cooking Time: 40 minutes
5 medium potatoes, peeled and chopped
1 medium broccoli
½ of yellow onion, chopped
3 garlic cloves, minced
2 cups fresh kale, minced
1 tablespoon of curry powder
1 teaspoon of cayenne pepper
2 cups of vegetable broth
fresh greenery, chopped
How to Prepare:
Add the ¼ cup of the vegetable broth to the Instant Pot and set the Instant Pot to the sauté mode.
Add in the onions and garlic and sauté for 15 minutes until clear and caramelized.
Pour the remaining vegetable broth, cayenne and curry powder, mix well.
Add the water and sauté for 5 minutes.
Add all the remaining ingredients (except the kale) and close the lid.
Cook on a HIGH pressure for 20 minutes. Release the pressure naturally.
Open the lid and use an immersion blender to puree the vegetables.
Add in the chopped up kale and mix well.
Portion the broccoli and potatoes into two bowls or mugs and dollop each bowl with the fresh greenery. Remember that this dish should be served warm.
Nutrition (Per Serving): Calories: 168; Fat: 38g; Carbohydrates: 160g; Protein: 34g