Pumpkin parsnip soup

    40 min

    A warming - if you omit the creme fraiche, vegan - soup with pumpkin, parsnip and potatoes, cooked in the pressure cooker.

    1 person made this

    Serves: 5 

    • 1 tablespoon olive oil
    • 5 garlic cloves
    • 1/2 small pumpkin, cut in half
    • 3 parsnips, peeled and diced
    • 2 potatoes, peeled and dicec
    • 1 bunch coriander
    • salt and pepper
    • 1 tablespoon crème fraîche (optional)

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a pressure cooker heat oil over medium heat. Add garlic and fry till translucent. Add veg and 500ml water, salt and pepper. Close with the lid.
    2. When the whistle starts, cook for 25 minutes. Depressurise and open cooker. Add coriander and puree till smooth, or to the desired consistency.
    3. Season to taste and stir in creme fraiche if desired.

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