Yield: 6 servings

Ingredients

1 white onion, diced

4 ribs celery, chopped

1 medium sweet potato, peeled and cubed

1 red bell pepper, diced

4 cups frozen corn

4 cups vegetable broth

2 teaspoons chili powder

1 teaspoon smoked paprika

1 tablespoon olive oil

Sea salt and fresh-cracked black pepper to taste

Directions

1. Sauté onion and celery over olive oil until soft.
2. Add remaining ingredients.
3. Cook on high pressure for 7 minutes.
4. Blend ¾ of the soup on high speed until creamy, then add back to the soup mixture.
5. Season with salt and pepper as desired and serve right away.

Nutrition

Calories: 172

Fat: 2.5 g

Protein: 8 g

Fiber: 6 g

Carbohydrates: 33 g

Sodium: 570 mg

Cholesterol: 0 mg