Description
It's always soup weather somewhere, am I right? And here's a deliciously refreshing, low-fat soup, perfect for getting Back 2 Basics.
Ingredients
Units
Scale
Soup
- 1 Yukon gold potato, diced (about a cup)
- 2 yellow squash, diced (about 1 lb)
- 1 small onion, diced (about a cup)
- 2 large cloves garlic, minced
- 3/4 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp ground cumin
- 3 cups low-sodium vegetable broth
- 3 cups corn, cut off cob, frozen, or 2 cans fire-roasted (15oz ea)
- 4 oz can fire-roasted green chiles
Red Pepper Relish
- 1/2 red bell pepper, finely diced
- 1/4 cup Italian parsley (or cilantro), loosely packed
- 1 Tbs fresh lemon (or lime) juice
- 1 tsp maple syrup
- 1/4 tsp salt
Instructions
- Add diced potato, squash, and onion to Instant Pot.
- Add vegetable broth and season with salt, pepper, and cumin
- Cook on MANUAL for 7 minutes with a 10 min natural pressure release
- Carefully vent any remaining steam and remove the lid
- Add 1 cup corn and puree in batches in your blender or use an immersion blender. Blend until smooth,
- Return soup to IP and stir in remaining corn and green chiles
- Heat through on WARM setting for 30 minutes
- For the relish, mix all ingredients and refrigerate until needed
- Ladle soup into bowl and top with a heaping tsp of relish