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Three Bean and Vegetable Stew
Serves 8
2 tbsp olive oil
40g butter
4 cloves garlic, peeled, minced
2 brown onions, peeled, halved, thinly
sliced
2 tbsp tomato paste
2 carrots, peeled, diced
2 stalks celery, halved, diced
2 potatoes, peeled, diced into 2cm pieces
420g can red kidney beans, drained,
rinsed
420g can butter beans, drained, rinsed
420g can chickpeas, drained, rinsed
4 cups vegetable stock
420g can diced tomatoes
1 bunch parsley, washed, roughly
chopped
1 bunch basil, washed, roughly chopped
1 bay leaf
2 tsp flaked salt
1 tsp white pepper, ground
100g parmesan grated to serve
½ bunch parsley washed, roughly
chopped to serve
Sour cream (to taste) to serve
1. Turn the selection control dial to the
‘Sauté’ setting on the pressure cooker
and heat the oil. Add the onion and
garlic and sauté until golden brown.
2. Add the tomato paste, carrots, celery,
potatoes, beans, vegetable stock,
tomatoes, parsley, basil, bay leaf
and salt and pepper and stir well to
combine. Securely place and seal
the lid onto the pressure cooker and
ensure the pressure release valve is
set to the sealed position. Turn the
selection control dial to setting ‘3’ and
allow to cook until the dial returns to
OFF and the heating light goes out.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
4. Serve with fresh parsley, sour cream
and grated parmesan cheese.
Thai Sweet Potato Soup with
Coriander Pesto
Serves 8
400ml can coconut milk
2 tbsp mild red curry paste
1.5kg sweet potato, peeled and cut into
5cm pieces
1 litre chicken stock
Lime wedges, to serve
Coriander Pesto
1 cup coriander leaves
¼ cup blanched almonds
1 small red shallot
2 tsp lime juice
2 tbsp vegetable oil
Salt, to taste
1. Carefully open the can of coconut
milk without shaking; spoon the firm
coconut into the pressure cooking
bowl and select the ‘Sauté’ setting.
Sauté while stirring until the coconut
milk separates. Add the curry paste
and continue to sauté, stirring until the
paste becomes fragrant.
2. Add sweet potato and chicken stock
and securely place and seal the lid
onto the pressure cooker ensuring
the pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘3’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
4. Using a mini food processor, combine
the coriander pesto ingredients into
the bowl and process until combined.
Season to taste.
5. To serve ladle soup into bowls and
spoon coriander pesto into the soup.
Stir through and squeeze fresh lime to
taste.