Creamy Vegetable Soup in 6 minutes!!

Creamy Vegetable Soup in 6 minutes!!

(pressure cooker version)

Ingredients:
Celery (I use about 4 stalks)
Onions (I use 2 small ones)
Red, Green, and Yellow Bell Pepper (here in the DR I use 1 Red Bell pepper and 2 Aji Peppers)
Oil or Butter for sautéing
Carrots (I use 3-4)
Potatoes (I add as many as my pot can hold!)
Green Bananas and/or Green Plantains
2 chicken bouillon cubes

Saute onions, celery and peppers in the Pressure Cooker with oil or butter. Let them cook a while, but be careful not to let them burn (or get squishy). 
While they are cooking I use this time to cut up the other veggies. No need to dice them or cut them into really small pieces as they will cook really fast  (and you are gonna squash them to miserines anyway).

Now you can add your veggies to the pressure cooker. Add just enough water to cover the vegetables. Add the bouillon cubes (crumbled) and salt/pepper. Stir well.

Place the lid on the pressure cooker, turn up the heat a little - and once it starts to jiggle turn the heat down enough to continue jiggling, but not going crazy! Once it starts jiggling start your timer for 6 minutes. Yep, thats all it takes. When the 6 minutes us up, turn the heat off and let the pressure cooker cool of normally on the stove top (not the quick release method).

When the pressure has gone all the way down, remove the top {BE CAREFUL} and use a potato masher to mash all the pieces together. If you want a REALLY creamy soup, use a stick blender!

Get creative with this recipe! Here in the DR we have a type of sweet potato that is white and I will add it sometimes. Sometimes I leave out the green bananas and only use green plantains. Add other veggies that you like and make it YOURS :)

On and you better serve it on top of a big ole bowl of rice, cause that's how WE eat it! haha

Buen Provecho ...