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VEGETABLE SOUP
Serves 4 to 6
INGREDIENTS
1 tablespoon vegetable oil
1 large onion, fi nely chopped
3 cloves garlic, fi nely chopped
2 large carrots, diced
1 small sweet potato, diced
½lb butternut squash, diced
3 cups (750ml) boiling water
Sea salt and freshly ground pepper
2 tablespoons grated Parmesan cheese
METHOD
Sauté Setting
1. Press FUNCTION button then select
SAUTÉ, indicator light will illuminate.
2. Enter 10 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and
wait 3 minutes while bowl is heating
before cooking.
4. Add oil to bowl, heat for 20 seconds.
Then add onion and sauté for 2 minutes.
5. Add garlic, carrots, sweet potato and
butternut squash, sauté, about 5 minutes,
stirring occasionally.
6. Add boiling water, salt and pepper.
Stir well. Secure lid on.
Pressure Cook Setting
7. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
8. Enter 10 minutes TIME, time is
displayed on LED.
9. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to MEDIUM
position. Press START/CANCEL button.
10. Once timer is “0” and 5 beeps sound,
release PRESSURE.
11. Open lid. Blend soup in a food
processor or blender until smooth.
Serve topped with grated cheese.
PRESSURE COOK RECIPES - SOUP