Pressure Cooker Recipes
Hearty Veggie Soup

A big Hello to all my fellow home cooking chefs!!

Today I have taken one of my favourite pressure cooker recipes to share with you, and it just has to be a delicious soup. 

I call the East Coast of Africa home, and here at home winter has arrived, I know Gary (my son in the USA ) always laughs when I tell him it's cold  because here on the East Coast people swim in the Indian Ocean all year round .

Any way, enough of that,  today I'm going to share with you one of my favorite Pressure cooker recipe's.

Long long ago it used to take more than 3 hours to make a really good soup. But today I'm going to do a soup which I call a full "monty chunky" soup.  This soup is packed with fresh veggies, marrow bones, lentils mushrooms,  pasta, herbs and spices.

And what's great about this recipe is that it takes 40 minutes to cook and it's also  Banting Diet friendly.

Ingredients for Pressure Cooker Recipe

Okey dokey, the advantage of doing this pressure cooker recipe is that you only need 4 utensils to complete the process namely: a sharp knife, a cutting board, a wooden spoon, a jug and the pressure cooker. Great hey?  You only need to wash 4 utensils.

Let's start by gathering all our ingredients.

• 1 med size meaty beef shin bone chunk with marrow.
• 2 med size potato's (dice 1½ and grate the other ½).  Banting dieters can use sweet potato or leave out this ingredient)
• 1 large onion.
• 2 medium tomato's grated.
• 1½ cups medley of  fresh chunky mixed veggies.  (No pea s for Banting dieters)(
• 2 pinches of basil
• 125 grams mushrooms sliced
• 1 bay leaf.
• 3 sprigs  of fresh thyme  (1 tsp dried thyme.)
• Optional Extra ¾ cup of spaghetti broken into small pieces.(Banting dieters can use linguini spaghetti)
• ½ cup black lintels (you can also use red lentils) 
• ½ cup barley.
• 2 tsp. crushed garlic.
• 2 stalks of celery chopped with leaves.
• 250 ml beef stock
• 1 Tbsp Tomato Sauce (Ketchup).
• 1 Tbsp Worcestershire Sauce.
•  ground sea Salt to taste
• ground black pepper to taste.
  
  

All the ingredients are ready so it's that time "Let's start A.......COOKING".

"Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel, known as a pressure cooker. As pressure cooking cooks food faster than conventional cooking methods, it saves energy. Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. After use, the pressure is slowly released so that the vessel can be opened safely."

"Pressure cooking can be used for quick simulation of the effects of long braising. Almost any food which can be cooked in steam or water-based liquids can be cooked in a pressure cooker.^[
Okey Dokey enough of that ,we now know how a pressure works ,it time to cook"

Method for High Pressure Cooking  Recipe

• Plug your pressure cooker in
• If you don't have an electic one, place cooker on hob do not switch on
• Put shin bone, and all your ingredients into pressure cooker pot
• Pour in your broth till it covers ingredients  
• Seal lid (make sure its sealed properly).
• Switch on cooker.
• Set control to soup (if there's no setting time specifically for soup then cook for 45 minutes). 
• Release pressure taking care not to burn yourself from the steam
• All done..... easy hey?
  

Time to now sit back, put your feet up, switch the TV on and enjoy a beverage of your choice.

• DING DING DING Time's up pressure cooker calling. 
• Now please take care,. Again follow your pressure cooker instructions
• Release pressure taking care not to burn yourself from the steam.
• Remove the bay leaf.
• Remove the shin bone, chop up the meat, mix with the marrow from the centre of the shin bone and place back into the pot.
• Add the spaghetti and cook for a further 7 minutes (Banting dieters can add linguini spaghetti).

Plating

There are various ways of serving. The ones below are just a few ideas

• In a large soup bowls with croutons
• In a big soup mug,
• Sprinkle cheese of your choice on top
• With fresh bread, bread rolls any make, shape, size or type .
• With Croutons
• Add a few drops of Tabasco sauce if you like a bit of "oomph" to your meals.
           

Related Content

• Delicious Butternut Soup
• Healthy Onion Soup
• Scrumptious Leek and Potato Soup
• Healthy Lentil Soup
• Heartwarming chicken Soup

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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