Potato, Parsnip & Carrot Soup
21 Apr 2016
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.
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Categories
- Meal Type: - Everyday - Lunch - Pressure Cooker - Quick & Easy - Soup - Supper
- Occasions: - Bonfire Night
- Ingredients: - Herbs & Spices - Other Vegetables - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Gluten Free - Healthy - Vegetarian
- Skill Levels: - Easy
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