Mix up your regular soups with this delicious blend of sweet and spice.
In the Pressure Cooker saute the onion, capsicum and garlic until the onion is soft and brown.
Add Moroccan spice blend and brown sugar. Cook, stirring for 30 seconds
Add stock, sweet potato and pears. Bring to the boil. Close and lock lid and bring to pressure. Lower heat and cook at pressure for 10minutes.
Take off pressure (either naturally or under cold runny water). Puree with stick blender, being careful not to damage the non-stick pressure cooker.
Serve immediately with garnished cress.
Can be garnished with chopped peanuts and coriander. If cooking in a stock pot allow 25 minutes.
This is my all-time-favourite soup recipe! It is just delicous!
I just love this soup. A great alternative to pumpkin soup and also great cold in summer.
could this be made as a double batch in the pressure cooker?