33

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 co ntrol dial to the
‘Sauté’ setting on the p ressure cooker
and heat the oil. Add th e onion and
garlic and sauté u ntil golden brown.
2. Add t he tomato paste, carrots, ce lery,
potatoes, beans , vegetable stock ,
tomatoes, parsley, basil, bay leaf
and salt and peppe r and stir well to
combine. Securely p lace and seal
the lid onto the pressu re cooker and
ensure the pressu re release valve is
set to the sealed posi tion. Turn the
selection control di al to setting ‘3’ and
allow to cook until the di al returns to
OFF and the heating l ight goes out.
3. Rel ease the pressure fro m the pressure
cooker by turning the p ressure release
valve to the venting posit ion.
4. Se rve with fresh pars ley, 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 c an of coconut
milk without sha king; spoon the fi rm
coconut into the press ure cooking
bowl and select the ‘S auté’ setting.
Sauté while stir ring until the coconut
milk separates. Add t he curry paste
and continue to sauté, s tirring until the
paste becomes frag rant.
2. Add swe et potato and chicken stock
and securely place a nd seal the lid
onto the pressure cooker e nsuring
the pressure relea se valve is set to the
sealed positio n. Turn the selection
control dial to settin g ‘3’ and allow to
cook until the dial retu rns to OFF and
the heating light g oes out.
3. Rel ease the pressure fro m the pressure
cooker by turning the p ressure release
valve to the venting posit ion.
4. Us ing a mini food proces sor, combine
the coriander pes to ingredients into
the bowl and process u ntil combined.
Season to taste.
5. To ser ve ladle soup into bowl s and
spoon coriande r pesto into the soup.
Stir through and s queeze fresh lime to
taste.