You will need:
- 1 Tbs oil
- 1 red onion, diced
- 4 garlic cloves, crushed
- 5cm fresh ginger, peeled and sliced
- 2cm fresh turmeric, peeled and grated
- 500g beetroot, peeled and diced
- 2 carrots, peeled and diced
- 1 small fennel bulb, chopped (keep fronds for garnish)
- 1 green apple, peeled and diced
- 3 cups vegetable stock
- Salt and pepper to season
- Garnish with crème fraiche, fennel fronds and pepitas
Let's make it:
Step 1:
Press SAUTE on the Pressure Multicooker and adjust time to 3 minutes. Press START/STOP and allow to preheat.
Step 2:
Add oil, onion, garlic and ginger to the cooking pot. Sauté for 3 minutes.
Step 3:
Add the beetroot, carrots, fennel, apple and stock. Season. Press START/STOP.
Step 4:
Secure the lid, ensuring the steam release valve is in the seal (closed) position. Select SOUP adjust time to 20 minutes and press START/STOP.
Step 5:
Once the Pressure Multicooker has finished cooking, allow the pressure to release for 10 minutes.
Step 6:
With a stick blender, blend soup to a thick consistency and serve topped with creme fraiche, pepitas, salt and pepper.
