Soupe végane facile à l’Instant Pot

Ingrédients

• 2 tablespoons oil (any cooking oil will do)
• 1 yellow onion (chopped)
• 5 cloves garlic (minced)
• 4 carrots (chopped)
• 4 stalks celery (chopped)
• 6 cups water (or more if needed)
• 3 vegetable bouillon cubes
• 1/2 cup green lentils
• 1/2 cup quick-cook barley
• 4 red potatoes (chopped)
• 1 cup broccoli florets
• 1/2 teaspoon red pepper flakes (if you like it spiiiiicy)
• 1 teaspoon oregano
• 1/2 cup diced tomato
• salt to taste
• 2 cups kale (chopped)
• optional: Sriracha for garnish

Préparation

1. 1

   Set your Instant Pot to "Sauté" and add the oil, onion, garlic, carrots, and celery. Allow to sauté until the onions are translucent.

2. 2

   Add the water, bouillon cubes, lentils, barley, potatoes, broccoli, tomato, red pepper flakes, and oregano. Using manual mode, set your Instant Pot to 8 minutes. Release pressure immediately when complete.

3. 3

   Taste and add salt if needed. Stir in the kale and allow to soften in the hot soup for a minute or two before serving.

4. 4

   Serve and garnish with Sriracha (if you like spice).