(Total Time: 25 MIN| Serves: 2)
1 cup Portobello mushrooms, finely chopped
1 small onion, finely chopped
2 garlic cloves, crushed
¼ cup fresh celery leaves, finely chopped
1 tbsp almond flour
5 cups vegetable stock
1 tsp lemon juice, freshly squeezed
3 tbsp olive oil
2 tsp garam masala
½ tsp chili powder
1 tsp sea salt
½ tsp black pepper, freshly ground
Plug in the instant pot and press the ‘’Sauté’’ button. Heat the oil in the inner pot and add onions and garlic. Sauté for 5 minutes or until translucent.
Add garam masala and chili powder. Cook for 30 seconds, stirring constantly. Now add mushrooms and continue to cook until all the liquid evaporates. Stir occasionally.
Finally, add the remaining ingredients and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 5 minutes on high pressure.
When done, press ‘’Cancel’’ button and perform a quick pressure release. Carefully open the lid and serve immediately.
Optionally, transfer the soup to a blender or a food processor and process until smooth.
Per Serving(Calories 234| Total Fats 22.3g | Net Carbs: 5.7g | Protein: 3.2g |Fiber: 2.8g)