Micro Pressure Cooker Sweet Potato Soup
SERVES: 5
PREPARATION TIME: 10 min
COOKING TIME 30 min
INGREDIENTS
- 800g sweet potato, peeled and cut into 2cm cubes
- 800mL vegetable stock
- 2 cloves garlic, crushed
- 3 shallots, finely chopped
- 2 bay leaves
- 1 tsp ground cumin (optional)
- Salt & pepper
- To serve
- Crumbed feta
- Olive oil
- Fresh parsley or coriander
METHOD
- Place all ingredients into Micro Pressure Cooker.
- Securely cover and lock the Cooker, microwave at 900 watts for 30 minutes. Remove from microwave and leave Micro Pressure Cooker to rest until the Pressure Indicator drops.
- Unlock and remove Cooker cover.
- Mash sweet potato using KP Tools Masher. Alternatively, place the triple blade attachment in the Extra Chef™, add ¼ of the soup mixture at a time; lock cover into position and pull the cord several times until soup is smooth.
- Garnish with crumbled feta, a drizzle of oil and fresh herbs. Serve with warm crusty bread.
TupperTip: Sweet potato can be substituted with pumpkin. Add two sage leaves during cooking for a pumpkin & sage soup.