Potato, Parsnip and Carrot Soup
I made this Potato, Parsnip and Carrot Soup in the pressure cooker because I was hungry and cold at lunchtime – using it meant I could have it ready in less than half an hour. It’s a lovely warm, spicy, tasty and filling soup – just right on a cold day.
Ingredients
Method
- Peel the vegetables (or just scrub them if they’re organic) and cut into rough chunks.
- Heat the oil in the pressure cooker and soften the onion & leek for a couple of minutes before stirring in the spices.
- Add the other vegetables, stir for a minute or so then add the stock and seasoning to taste.
- Put on the lid, bring up to pressure. Cook for 7 minutes then allow to cool naturally.
- Serve with crème fraîche and crusty bread.