Serves 4

Time to table 20 mins

Ingredients

30ml or 2 tablespoons of sunflower oil
2 onions, chopped
200g or 7 ounces of potato, peeled and cut into 1.2 cm or ½ inch dice
900g or 2 pounds of tomatoes, roughly chopped
1 clove of garlic, chopped
750ml or 1 ¼ pints of hot vegetable stock
5ml or one teaspoon of caster sugar
Salt and ground black pepper

For the pesto:

25g or 1 oz of fresh basil leaves
1 garlic clove, chopped
25g or 1 oz pine nuts
75ml or 5 tablespoons of olive oil
25g or 1 oz of Parmesan cheese,finely grated

Method

Heat the oil in the open pressure cooker, add the onions and fry for 5 minutes. Add the diced potato, tomatoes and garlic and cook for 2 minutes while stirring.

Add the stock and sugar and stir to combine.

Fit and lock the lid by aligning the handles. Align the hook of the pressure limiting
valve with the alignment indicator. Bring to pressure and cook for 9 minutes.

Carefully release the steam by releasing the pressure limiting valve. Meanwhile to make the pesto go to the next step

Place the basil, garlic, pine nuts and 2.5ml or a half a teaspoon of tsp salt into a food processor and blend until fairly
smooth.

Gradually blend in the oil and stir in the grated cheese.

Press down the safety lock button and unlock the lid. Transfer the soup to the clean food processor and process until smooth.

Season and serve in warmed bowls, topped with a spoonful of pesto. Serve with crusty bread.

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