Pressure Cooker Creamy Haddock Tomato Soup with Potatoes, Carrots and Kale
My Pressure Cooker Creamy Haddock Tomato Soup with Potatoes, Carrots and Kale is a delicious way celebrate summer's local fresh harvest! And it's on the table in less than 10 minutes. (No haddock? No Problem! You can substitute your favorite white fish instead.) For a lower carb version, leave out the potatoes and carrots!
Prep Time5 mins
Cook Time10 mins
- 1 pound wild caught Haddock Filets frozen, preferably - or other white fish
- 2 tablespoons Ghee butter or coconut oil
- 1 medium Onion
- 1 medium peeled & chopped Carrot
- 1 large red skinned potato, peeled & cubed
- 1 clove Garlic
- 2 cups Chicken Bone Broth or water
- 2 cups Whole Peeled Tomatoes with juice, fresh or canned
- 1 pinch Crushed Red Pepper Flakes
- 2 teaspoons Sea Salt
- 1/2 teaspoon Black Pepper
- 2 cups chopped kale tightly packed
- 1/2 cup Heavy Cream or coconut cream, if dairy free
- 2 tablespoons fresh parsely, chopped
- 1 tablespoon fresh chopped basil
In your pressure cooker, lightly sautee onion and garlic in ghee until soft, about 3 minutes.
Add chicken stock, cubed carrots and potatoes, chopped herbs and peeled/chopped tomatoes. Bring to a simmer.
Layering my frozen haddock filets ontop of everything using my steamer rack insert -- the fish was just barely touching the goodies below but not fully submerged. I added generous seasoning and pressure cooked it for 6 minutes - then quick depressurized.
Carefully remove the steamer insert with the fish. And using a blender or immersion blender, puree part of the broth/veggies to thicken the liquid.
Add kale, cream and fish into the thickened broth and allow to sit on the warm function for 5-10 minutes.
Calories: 379kcal | Carbohydrates: 28g | Protein: 24g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 2059mg | Potassium: 1339mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6535IU | Vitamin C: 70.7mg | Calcium: 147mg | Iron: 2.9mg