WINTER VEGE CHOWDER
INGREDIENTS
2 tbsp olive oil 1 large brown onion, finely diced 2 leeks, white and pale green sections only, thinly sliced
EASY DIRECTIONS
Step 1 Set your multi cooker to sear mode on low. Step 2
2 celery sticks, finely diced 1 large carrot, finely diced 3 garlic cloves, crushed 2 tsp smoked paprika 2 tsp harissa paste
Add oil, onion, leek, celery, and carrot. Cook for about 10 minutes, stirring sometimes, until soft and fragrant. Step 3 Add garlic and cook for 1 minute. Stir in paprika, harissa, thyme, salt, and pepper. Cook for 30 seconds until it smells aromatic. Step 4 Add potato, cauliflower, corn, and zucchini. Stir to coat everything in the spice mix. Pour in the stock and mix well. Put the lid on, set the vent to seal, then choose soup mode for 20 minutes and start. Step 5 When finished, release the pressure and open the lid. Scoop out about one third of the mixture and blend it with a stick blender until smooth, then return it to the pot and stir. Add cream and mix through. Adjust seasoning if needed. Step 6 Serve in bowls, add a spoon of pesto on top, sprinkle parsley, and enjoy with crusty bread.
1 tsp fresh thyme leaves Sea salt and black pepper 500g starchy potatoes (such as Sebago), peeled, cut into 2cm pieces 2 cups cauliflower florets 2 corncobs, kernels removed 1 zucchini, deseeded, cut into 1cm pieces 1L vegetable stock ½ cup cream ⅓ cup sundried tomato pesto Chopped fresh parsley leaves, to serve
The secret is crusty sourdough perfect for soaking up the spiced chowder adding texture warmth and balance to every bite perfectly.
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