Une soupe vraiment délicieuse

Ingrédients

• 1 Tbsp olive oil
• 1/2 cup chopped onion
• 1 celery rib, sliced or diced
• 3 garlic cloves, minced
• 3 cups vegetable broth
• 1 large carrot, peeled and sliced
• 1 medium russet potato, peeled and cubed
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp curry powder
• 1/4 tsp dried thyme
• 1 (14.5 oz) can diced tomatoes
• 1 bay leaf
• 1 cup chopped spinach
• 1 1/2 tsp lemon juice

Préparation

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Prepare all ingredients.

3. 3

   Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl around. Add in the onion and celery. Sauté for 3 minutes. Stir in the garlic and sauté for 30 seconds.

4. 4

   Pour in the broth and scrape bottom of pot so that nothing is sticking.

5. 5

   Add in the carrot, potato, salt, pepper, curry powder, thyme, tomatoes and bay leaf.

6. 6

   Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

7. 7

   Discard the bay leaf. Stir in the spinach and lemon juice. Taste test and if needed add salt and pepper to taste.

8. 8

   Ladle into bowls and serve.

9. 9

   --- Slow Cooker Instructions: ---

10. 10

    Prepare all ingredients.

11. 11

    Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion and celery. Sauté for 3 minutes. Stir in the garlic and sauté for 30 seconds. Transfer to the slow cooker.

12. 12

    Stir in the broth, carrot, potato, salt, pepper, curry powder, thyme, tomatoes and bay leaf.

13. 13

    Cover and cook on low for 4 hours.

14. 14

    Discard the bay leaf. Stir in the spinach and lemon juice. Taste test and if needed add salt and pepper to taste.

15. 15

    Ladle into bowls and serve.