Recette facile de soupe mexicaine aux légumes végétalienne

Ingrédients

• 2 Tbsp olive oil
• 1 diced yellow onion
• 1 medium zucchini (chopped)
• 1 bell pepper (diced (yellow, green or red))
• 2 cloves garlic (minced)
• 1 bag frozen white and yellow corn
• 1 cup shredded carrots
• 1 14.5 oz can diced tomatoes with green chilies
• 1 tbsp dried oregano (Mexican oregano if you have it)
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 6 cups low-sodium vegetable broth
• Salt and freshly ground black pepper to taste
• Fresh lime juice and chopped fresh cilantro for garnish (optional)

Préparation

1. 1

   Heat olive oil in the Instant Pot on sauté mode. Add the onions, zucchini, and bell pepper and sauté for 3 minutes, then add the garlic and sauté for 1 minute longer.

2. 2

   Press cancel and carefully dump in all the other ingredients except the lime juice and cilantro.

3. 3

   Stir well and place the Instant Pot lid on. Lock it and set the valve to “sealing”.

4. 4

   Press the “high pressure” button and set it for 2 minutes.

5. 5

   Let the Instant Pot release pressure naturally, then switch the valve to “venting” to release any remaining steam.

6. 6

   Stir the soup, taste, and adjust the seasonings if needed. Garnish with fresh lime juice and cilantro.