When it’s time to clean out the fridge, then it’s time to make this soup! You can add whatever fresh veggie’s and herb’s & the more the merrier! Is your mouth watering yet?

Serves 4 – 6

Ingredients:

• 1 T. extra virgin olive oil
• 3 to 4 cloves of garlic, minced
• 4 large stalks celery, chopped
• 4 large carrots, sliced
• 1 medium red onion, chopped
• 1/4 tsp. crushed red pepper flakes
• Sea salt & black pepper, to taste
• 6 c. chicken broth or vegetable broth (preferably organic)
• 1 lb. red potatoes, quartered
• 2 whole bay leaves
• 1 pint cherry or grape tomatoes, chopped
• 2 c. fresh arugula
• 2 T. fresh lime juice
• Parmesan cheese, freshly shaved or grated

Instructions:

1. Add olive oil to Instapot and select the “Sauté” function. Add garlic, celery, carrots, red onion & crushed red pepper flakes. Season with salt & black pepper (to taste) & stir to combine.
2. Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, approximately 4 to 5 minutes. Add broth & stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off.
3. Add potatoes, bay leaves & chopped tomatoes to the pot. Add lid & lock into place. Switch the vent to “Sealing” & set the “Manual” setting to 3 minutes.
4. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
5. Remove lid and discard the bay leaves. Stir in fresh arugula & lime juice, and season with additional salt and black pepper (if desired). Stir to combine.
6. Serve immediately topped with freshly shaved or grated Parmesan cheese (if desired).