Tangy verde with sweet potatoes, mushrooms, and kale. Veggie party with a chile verde twist!
Course Dinner, Soup
Cuisine American, Mexican
Keyword Soup, Vegan
Prep Time 20minutes
Cook Time 6minutes
Total Time 26minutes
1lbtomatilloshusks removed and washed
1white onion(medium sized, peeled and quartered
8ozshittake mushroomsstems removed and sliced 1/4" thick
2white sweet potatoes(3 cups 1/2" square chopped)
1 1/2tspkosher salt
1/2cupcoconut milk(full fat)
1bunchkaleany style, about 2 cups packed
Turn on broiler.On a cookie sheet, lay out the tomatillos, peppers, and onion. Broil for 10 minutes, flip, broil 5 minutes.
Add broiled items to a blender. Add water and cilantro and blend until smooth. Set aside.
Add olive oil, garlic and mushrooms to Instant Pot - turn on "Saute" function. Saute for about 3 minutes to wilt mushrooms but careful not to burn garlic. Note: if things get going to fast, pull the Instant Pot insert out (its HOT careful). Wait for it to cool a bit and set it back in.
Add blended liquid, sweet taters, salt, cumin. Cook on high pressure for 6 minutes.
Manually release pressure. Add coconut milk and kale. Close lid again and let kale wilt for 5-8 minutes.EAT!!
CRUNCH: Tortilla chips give an awesome crunch on top. So do these cheez-it tasting pepitas! "Cheesy" and crunchy.SPICE: This has a little heat to it. If you aren't into that, reduce the jalapenos to one. I love spice so i add some fresh on top at the end.