Carrot & Coriander Soup
Carrot and coriander were made to go together and this recipe is super healthy as well as tasty.
Save some coriander to sprinkle on top and serve with warm crusty bread.
1.5 tbsp olive or cooking oil
1 onion, finely sliced
1 tsp ground coriander
1 potato, peeled and chopped
500g carrots, peeled and chopped
1.2l vegetable stock (GF)
1 handful of coriander leaves, chopped
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Select the FRY function, press START then add the oil and allow to heat. Add the onion and stir regularly for ~3 minutes until the onion begins to soften.
Add the potato and coriander and combine for a further 1 minute, then add the carrots and stock and press CANCEL.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 5 minutes, then press START.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Add the coriander, saving some for garnish, then leave to cool slightly and liquidise using a hand blender (or transfer to a blender) until as smooth as you like.