1 leek, thinly sliced

3 garlic cloves, chopped

1 tbsp (15 ml) olive oil

2 cups (300 g) sweet potatoes, peeled and cubed

1 cup (200 g) dried green lentils, rinsed and drained

4 oz (115 g) kale leaves, stems removed, chopped

5 cups (1.25 litres) vegetable broth

1 can (14 oz/398 ml) diced tomatoes

2 tbsp (30 ml) red wine vinegar

Preheat the pressure cooker on the Sauté function for 2 minutes. Soften the leek and garlic in the oil.

Add the remaining ingredients. Season with salt and pepper and stir to combine. Cover and select the Soup function.

Let the pressure release and remove the lid. Adjust the seasoning. Add more broth for a more liquid soup.

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