Serving: 2

Prep Time: 15 minutes
Cooking Time: 45 minutes


10 medium potatoes, peeled and cubed

4 tablespoon sunflower oil

2 teaspoons chili pepper powder

1 medium onion, thinly sliced

2 garlic cloves, smashed

salt and pepper, to taste

1 cup of vegetable stock

5 cups of water

¼ cup of cilantro for garnish

1 teaspoon rosemary

1 teaspoon laurel (also called bay leaf)

1 teaspoon oregano

1 teaspoon basil

1 teaspoon thyme

1 bunch of parsley, chopped

1 bunch of dill, chopped

How to Prepare:

Set your Instant Pot to sauté mode and add some sunflower oil.
Add the chili pepper powder and sauté for 5 minutes.
Add the onion, 2 tablespoons of cilantro, garlic and season with the salt and pepper.
Stir for a few minutes and add in the vegetable stock. Season the potatoes with the salt and pepper.
In the Instant Pot, combine the ¼ cup of cilantro, 1 teaspoon rosemary, 1 teaspoon laurel (also called bay leaf), 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon thyme, 1 bunch of parsley and all the remaining ingredients.
Close the lid and cook on a LOW pressure for 40 minutes.
Release the pressure over 10 minutes.
Portion the soup into two bowls or mugs and dollop each bowl with the chopped dill. Remember that this dish should be served warm.

Nutrition (Per Serving): Calories: 132; Fat: 37g; Carbohydrates: 68g; Protein: 23g