Ingredients:1 onion Chopped
1 red, yellow, or orange pepper. (Just one) Chopped into bite sized pieces
1 cup carrots diced into bite sized pieces
1/4 t. thyme
1 t. salt
Few grinds of black pepper
A pinch of cayenne pepper
1 bay leaf
3 cups vegetable broth
3 cups frozen corn
2 medium russet, red or yukon gold potato, peeled and cut into 1/2 inch chunks
Instructions:
On saute mode, saute the onions in water or a bit of vegetable broth. Saute until the onions are translucent. Add in the carrots and bell pepper, continue to saute until tender. Add in the broth, corn and potatoes and the spices.
Cook at pressure for 4 minutes, then quick release.
Blend half of the soup in a high speed blender. This is the base of the soup. Add the blended soup back into the pot and stir until blended. Serve!
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