Serving: 2

Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

2 cups of pineapple, diced

1 cup of mango, diced

5 whole potatoes, peeled and chopped

5 garlic cloves, minced

1 red pepper, chopped

1 red onion, chopped

2 teaspoon paprika

4 cups of vegetable broth

1 can coconut milk

chives, red pepper and cilantro for garnish nutmeg

How to Prepare:

Boil the potatoes to half-cooked and set aside.
Set your Instant Pot to sauté mode and stew the onion and garlic for 5 minutes until clear and caramelized, add ¼ cup of broth. Add all the remaining ingredients and stir in the potatoes. Close the lid and cook on a MEDIUM pressure for 20 minutes
Release the pressure naturally over 10 minutes Puree the vegetables using the blender.
Portion the soup into two plates and dollop each plate with the nutmeg. Serve the soup with the buckwheat and garnish with a bit of chives, red pepper, and cilantro.

Nutrition (Per Serving): Calories: 162; Fat: 29g; Carbohydrates: 78g; Protein: 22g