Name: Potato, Parsnip & Carrot Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 40g Olive Oil; 150g Onions; 1 tsp cumin; 1 tsp coriander; 150g Leek; 450g Potatoes; 400g Carrots; 300g Parsnips; 1¼ litre good vegetable stock

Potato, Parsnip & Carrot Soup

21 Apr 2016

by RickRock

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

I made this Potato, Parsnip & 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

40g Olive Oil
150g Onions
1 tsp cumin
1 tsp coriander
150g Leek
450g Potatoes
400g Carrots
300g Parsnips
1¼ litre good vegetable stock

Instructions

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.