No Chef Steph

A good reset after the holiday season ·         1 jar of chopped organic tomatoes (about 16 to 18 oz) ·         1 medium sweet potato peeled and chopped ·         1 cup of veggie broth ·         ½ can of white beans or chickpeas, drained and rinsed ·         Gluten free baguette, torn into bite size pieces ·         Olive oil ·         Grated parmesan cheese ·         Fresh herbs such as parsley or basil (optional) Add all soup ingredients to the multi-pot and pressure cook for 10 minutes, puree with a stick blender. Toast GF bread with olive oil and grated parmesan to desired crispiness. Top soup with croutons, additional grated parmesan and fresh herbs.   Cheers and God Bless! ...