This is a great Saturday lunch, and a fantastic way to use up the vegies that you’ve not used over the week, and which are going a bit limp in the crisper.
There are a few staples you will need – carrots, potatoes, celery and onion are must haves, as is some sort of legume or soup mix. In this recipe I’ve used McKenzie’s Soup Mix from the Ritchies in Mt Eliza, and soaked it for a while before putting in the veg.
Dice all the veg, putting all the hardest ones in the pot first. Today I used carrot, swede, potato, celery, onion, sweet potato, parsnip, and garlic. If I’d had some slightly dodgy green beans I would have chucked them as well.
Everything needs to be diced, bite-size, otherwise it’s too difficult to eat off a spoon.
Add two heaped soup spoons of Massel Chicken stock. Pour in water until you can just see it – don’t cover the veg, it’ll be too thin.
Whack the lid on. A tip if you are using an old pressure cooker is to sit the lid in water to wet the seals, and to pull the seal out of the groove in the lid and then reseat it – stops the leaks when the pressure gets up.
Pop on the pressure weight and put on the heat. High!
When the weight starts ‘chocking’ turn down the heat so that the weight is balletic rather than frantic. Put the timer on for 15 mins, and when the timer goes off, turn off the heat.
Put the pot under cold running water to release the pressure – just a trickle, and keep checking the lid by turning it. It will release when the pressure is off.
Return to the stove, take off the lid.
Smell the aroma!