Instructions

1. Peel and chop the onion and garlic.
2. Trim, clean and chop the leeks and celery.
3. Clean and roughly chop the other vegetables (only peel if not organic).
4. Puff 10 sprays of oil into the pan and put over medium heat. Stir in the other Stage 1 ingredients and allow to sweat for 3 or 4 minutes.
5. Add the Stage 2 ingredients and mix together well.
6. Add the stock and seasoning, stirring well, then increase the heat, put on the lid and bring up pressure.
7. Pressure cook for 10 minutes, then allow to cool before removing the lid.
8. Use a hand blender to smooth the soup. Check seasoning and serve with soured cream if your diet allows.