PRESSURE COOKER SWEET POTATO & PEANUT SOUP

Ingredients

• 1/2 pcs Onion, cleaned, diced
• 2 pcs Sweet potatoes, peeled, cubed
• 2 clove Garlic clove, minced
• 5 g Smoked paprika
• 2 g Turmeric, ground
• 610 g Tomatoes, can, crushed
• 14 g Sun-dried tomatoes, chopped
• 60 g Peanut
• 420 ml Coconut milk, low-fat
• 240 ml Water
• 65 g Unsalted, unsweetened peanut butter, smooth
• 14 g Vegetable broth, bouillon or consomme, low sodium
• 60 g Baby spinach

Method

1. Turn your pressure cooker to sauté mode and add the 1 -2 Tbs vegetable broth/stock. Add the onion and sweet potato and cook for 4 to 5 minutes. Then add the garlic and saute for 1 minute more. Turn the sauté mode off and add the smoked paprika, turmeric and chili flakes, if using. Stir to combine.
2. Add the canned tomatoes, sun dried tomatoes, peanuts, salt, coconut milk and water. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 4 minutes on high pressure. Once finished, let the pressure release naturally for 5 minutes, then do a quick release.
3. Carefully remove the lid, and add the peanut butter and spinach and stir to combine.
4. Divide between bowls and enjoy!
5. If you have a texture sensitive child, blend up half or even 3/4 of the soup and then add it back to the remainder of the soup. This will hide many of the ingredients they "think" or say they don't like. ;-)