Cooking Instructions
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Step 1
Add
Vegetable Broth (2.2 L)
,
Sweet Potatoes (480 mL)
,
Butternut Squash (280 g)
,
Carrots (300 g)
,
Onion (1)
,
Green Peas (150 g)
,
Brown Lentils (150 g)
,
Garlic (5 cloves)
,
Dried Rosemary (1 g)
,
Dried Thyme (1 g)
,
Dried Oregano (as needed)
, and
Sea Salt (6 g)
to your Instant Pot.
Step 2
Cook on the soup setting for 30 mins with a quick release.
Step 3
Once the ingredients above have cooked and the steam has released, remove approximately 4 cups of soup and add to a blender along with
Roasted Walnut Oil (60 mL)
. Pulse soup and oil mixture gently until the mixture is fairly creamy.
Step 4
Add the blended, creamy soup back to the pot and stir to combine. Then stir in the
Fresh Spinach (480 mL)
and
Fresh Parsley (45 g)
and wait 5-7 minutes (or until spinach has wilted).
Step 5
Serve with shaved Parmesan and French bread or bread of choice.