Ingredients:
- 1 pounds russet potatoes, peeled, chopped into small pieces
- 1 cup baby spinach, chopped
- 3 cloves garlic, smashed, roasted
- 4 cups vegetable broth
- 1/2 cup celery, chopped
- 2 teaspoons ground flax seeds
- 1 cup onions, chopped
- Salt to taste
- Pepper powder to taste
- Crushed chili flakes to taste
- Paprika to taste
- Cheddar cheese, grated to serve
Method:
- Add all the ingredients to the instant pot.
- Stir and close lid. Set Soup option. When the Soup cycle is over, open the lid
- Retain about 1/4 of the soup and blend the rest of it. Add it back to the pot.
- Set Sauté option and simmer until thoroughly heated.
- Ladle into individual soup bowls and serve hot garnished with cheese.