Winter is soup time!
Contrary to my big love of effortless cooking, I actually like making complicated soups. One of my all-time favourites is a deconstructed chilli popper soup, but that’s a recipe for another day.
Last night it was so cold that my kitchen felt like a walk-in freezer. So the less time I had to spend there, the better. Out came the pressure cooker. And 45 minutes later, out came a hearty veggie soup chock-full of goodness.
Who’s hungry? Vincent and I, but naturally I made enough soup to feed a family of 4.
- 600g carrot & lentil soup mix (contains carrots, celery, potato cubes, parsley, lentils and onion slices)
- 600g butternut soup mix (contains butternut cubes & onion slices)
- 2 Knorr vegetable stock pots (dissolved in 600 ml boiling water)
- 1 tbsp origanum
- 1 tbsp garlic & herb seasoning
- 1 tsp nutmeg
- 2 tsp savoury herb mix
- 6 dried chilli rings (don’t add so many if you don’t like heat)
- salt & pepper
Soup it up
Chuck all the veggies into the pressure cooker.
Spice ’em up real good.
Give it a thorough stir.
Pour the vegetable stock into the pot.
Set the pressure cooker to high pressure and let it cook for 40 minutes. Once the timer beeps, release the steam and open her up.
Chunky, huh? Get a masher and go to town until the consistency is right for you.