Created by Mikekey on October 20, 2014
Step 1: Saute all the vegetables in olive oil in a 4 qt. pressure cooker for a few minutes. Add paprika and cumin and fry gently for a few moments, being careful not to burn.
Step 2: Add stock, lock the lid, bringing to pressure over high heat. When the cooker
Step 3: Reaches high pressure turn down the heat to maintain that pressure and cook for 9 minutes.
Step 4: Use the quick release to drop the pressure quickly and then open the lid.
Step 5: Puree the soup in batches and return to pan. Reheat without pressure and serve.