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Kate McGoey-Smith, DipNrsg, MSW, RSW, FM, Certified Food for Life Instructor
 
This is a delicately seasoned blend of vegetables in a creamy soup that entices your taste buds. 
 
Gather and Prep: An Instant Pot Pressure Cooker or stovetop soup pot works well.
 
  1. Medium Red Onion – diced
  2. Red Pepper – diced
  3. 2 Medium Carrots – sliced
  4. 2 Celery Sticks – sliced
  5. 2 Medium White Potatoes – diced
  6. 3 Tomatoes – sliced
  7. ½ tSp Kitchen King spice*
  8. 1 tBsp Garam Masala*
  9. 1 tSp Chili Powder
  10. 2 tBsp Lemon Juice
  11. 1 cup Unsweetened Almond Milk (Silk) with 1 tSp Coconut
  12. 4 cups of water
   *These are M D H brands of East Indian spices found at Super Store.

Directions: Place all prepped ingredients in pot and stir so liquid and spices are fully blended. Then set Instant Pot on Manual for 4 minutes or if stove top cook at high until boiling and turn to medium heat until all vegetables are fork-tender. Then use a submersible blender to thoroughly reduce to a creamy soup texture.

Nutritional information for total soup contents:  Fat: 2.5 g; Sodium 239 mg


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