This is a soup recipe that I adapt, and mostly cook in a large pan, but now the electric pressure cooker has made an appearance in my kitchen, the very least it can do is to somehow pay for it's keep. I store it away in a cupboard - the pressure cooker that is - I had to empty my cupboard of baking tins and move them to a cupboard which is already heaving with baking paraphernalia, there is absolutely no room on my work surface for any more gadgets.
Anyway back to the soup, it's ridiculously easy to make and can be bulked out with borlotti beans and small pieces of broken spaghetti to give a more filling version of a family friendly minestrone.
Chopped parsley added to the soup after cooking lifts the flavours, and a grating of Parmesan cheese is perfect.
Ingredients:
- 2 tbsp olive oil
- 2 carrots
- 2 sticks of celery
- 1 onion
- 400g can chopped tomatoes
- 500ml vegetable stock
- salt and pepper
- few sprigs flat leaf parsley chopped
- grated Parmesan cheese to serve
Peel, chop and dice the carrots, celery and onion. Add the oil to the stainless steel inner bowl, set to Saute. Now add the chopped vegetables and stir well to coat in the oil. Saute for a few minutes and season.
Add 500ml vegetable stock to the Instant Pot bowl. Pour over the chopped tomatoes. Set to Soup 20 minutes with NPR (natural pressure release).
Stir the chopped parsley into the soup. Pour into bowls and grate Parmesan over the soup. Serve with a chunk of fresh bread.
You may also like:
Instant Pot Leek and Potato Soup
