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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Peel the vegetables (or just scrub them if they're organic) and cut into rough chunks.
  2. Heat the oil in the pressure cooker and soften the onion & leek for a couple of minutes before stirring in the spices.
  3. Add the other vegetables, stir for a minute or so then add the stock and seasoning to taste.
  4. Put on the lid, bring up to pressure. Cook for 7 minutes then allow to cool naturally.
  5. Serve with crème fraîche and crusty bread.