Mixed vegetable soup with black-eyed peas

Ingredients:
Olive oil
1 bunch celery chopped
1/2 onion sliced
1 chayote
1 zucchini
1 beetroot sliced
1 bag spinach leaves
2 cups water
Thick slice of cheese, cut into large pieces
Salt to taste
1 tsp rosemary, crushed
1 tsp thyme, crushed
1 tsp garam masala
1 tsp red chili powder
1 cup black-eyed peas, pressure cooked (Instant Pot: 15 min cook + 15 min natural release). The peas should not be mushy, but they should be cooked through.

Method:

Sauté the celery and onion in olive oil. When the onions soften, add the rest of the vegetables and stir. Add 2 cups of water and mix well. Mix in the cheese pieces. Pressure cook (Instant Pot: 3 min + manual release). Use handheld mixer to blend to smooth liquid. Heat on low flame, mix in spices and salt. Fold in the cooked black-eyed peas and cook for 5-10 min on a low flame.

 

Author: Shrinkingsodacan