Pressure Cooker Soup: Broccoli, Sweetcorn & Asparagus Spears
Overall, broccoli and asparagus are the strongest flavours to come out in the soup. The taste of onion, leek and potato seem to blend into the green vegetables, giving a lovely texture that I didn't expect. I'd make this recipe x 1.5 or double it in future. This was just an orientation recipe that came out rather well. I'd also be tempted to stir in 50g of grated cheddar cheese at my next attempt with this.
- 100 g Asparagus Spears chopped.
- 100 g Tenderstem Broccoli chopped. I remove leaves.
- 200 g Onion diced.
- 200 g Leek washed and chopped.
- 100 g Sweetcorn. I used Niblets.
- 50 ml Rapeseed oil.
- 100 g Potatoes peeled and cubed.
- 2 Vegetable Stock Cubes. I used Knorr.
- 100 ml Milk.
- 8 Instant Pot Cups Water.
- Salt and Pepper.
- 1 Clove Garlic.
Add the rapeseed oil, onion, garlic, stock cubes and leek to the bottom of the Instant Pot pan, along with 1 cup of water. Set the machine to saute, and stir until the strong flavours are well combined. This took a few minutes for me.
Add the remaining ingredients, along with salt and pepper to your taste. IMPORTANT: Ensure you don't go over your pressure cooker maximum levels for high liquid content.
Stir the mixture and select the soup setting, which runs for 30 minutes.
Allow the pressure to release naturally.
Using an immersion blender, whizz away until you get the texture you are looking for.
Serve, or use the keep warm setting if you need to wait for a while.