Optional for blendingup to 300ml Semi Skimmed Milk
Sauté the leek with the vegetable oil. I use an Instant Pot, so use the sauté function, however it cooks fairly quickly, so keep an eye to make sure the leeks don't burn.
Add salt, broad beans and chicken stock pots to the sautéed Leeks. Mix continually with a wooden spoon for about a minute.
Add the rest of the ingredients to the pressure cooker, and use the soup function, or cook on high pressure for 30 minutes.
When ready to serve, choose to leave chunky, or blend until smooth. The soup will become very thick as it is blended, and you can optionally add more water or semi skimmed milk, a little at a time until it reaches your desired consistency.
Add your pork, onions, salt and pepper, parsley and lemon seasoning, along with half of your rapeseed oil to your pot, and switch on the saute function. Stir fry in the pot, until the pork is seared and the onions are soft. Remove from the pot and place in a trivet.
Add the remainder of your rapeseed oil to the pan and add the mushrooms, peppers and pear. Stir fry until the peppers are soft, for a minute or two.
Put the vegetables into the trivet with the pork and onions, and a cup of water, then pressure cook for 20 minutes. Remove from the pot and leave the stock in the bottom.
Add your pasta to the pot, and another cup of water. You want the stock to cover the pasta, but not drown it. Pressure cook for 15 minutes.
Drain the stock, or keep it to use for soup another day. Add the pork and vegetable mix to the pot, with the pasta, add in the soy sauce and stir fry for 1-2 minutes.
Serve with sliced green pepper and a sprinkling of parsley, then chia and flax sprinkles.
I made this in my pressure cooker, but it could easily be made in a pot. In a pot, you will have to remember to stir frequently, and add more fluid, should some boil off in the process.
The proportions are too large for a soupmaker, and I had many mouths to feed that day, so my pressure cooker had to stand in, with some of the lovely pumpkin I’d frozen from Halloween and just sitting waiting in the freezer for a new dish.
I was a little wary of how this would turn out, as it’s the first time I’d defrosted pumpkin, and it seemed a little watery, with a mushy consistency. It wouldn’t have been any use for anything other than soup.
Pumpkin, Carrot and Leek Soup
Optional - Before adding the rest of your ingredients, lightly fry your leek with the rapessed oil, then add your pumpkin, carrot, leek and potato to the pot and allow it to shallow fry for a couple of minutes, while adding 3 tablespoons of water.
Add all your ingredients to the pot, mix well, and cook on high pressure for 30 minutes.
Blend with a hand blender.
Serve with some chopped chilli or ground peppercorns on top.
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