Ingredients
- 2 kg mixed vegetables (i.e.carrots, potatoes, pumpkin, courgette, turnip, leek)
- 100 g kale
- 200 g onions
- 3 cloves of garlic
- 50 g olive oil
- 250 g dried legumes (lentils, split peas, beans)
- 1 L water
- salt, pepper
Preparation
1. Prepare the vegetables, by peeling and cutting in small pieces. Clean the kale, remove slightly the stems and pluck in bite-sized pices.
2. Peel onions and garlic, finely cut and add to the pot together with the olive oil. Heat the pot on the highest level up to the roasting window.
3. Open lid, add the vegetables, kale, dried legumes, water and season with salt and pepper. Cover with the Secuquick softline and close. Heat on the highest level up to the turbo window and cook for approx. 14 min.
4. At the end of the cooking time, place the pot on inverted lid and allow to depressurize by itself.
5. Season to taste if necessary and serve warm.
Tip
- An added bonus is that many of these big-batch soup recipes can be made ahead and frozen. Pop individual portions in the freezer so that they're ready anytime you need a quick lunch or soup for several.
This recipe has been tested and approved by AMC.
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