You will need:
- 1 Tbs oil
- 2 brown onions, diced
- 6 garlic cloves, crushed
- 1L vegetable stock
- 800g English spinach leaves, washed
- 400g frozen peas + 2 cups for garnish
Pesto:
- 1 cup fresh mint
- 1 cup fresh parsley
- ½ cup pine nuts, toasted
- 2 garlic cloves, peeled
- Juice and zest of 2 lemons (zest set aside)
- 4 Tbs olive oil
- 2 Tbs apple cider vinegar
- 2 chillies, diced (optional)
- Salt and pepper
- 8 slices of crusty bread toasted
Let's make it:
Step 1:
Select BROWN on the Pressure Multicooker and adjust time to 3 minutes, press START/STOP and allow to preheat.
Step 2:
Add oil, onions, garlic to the cooking pot. Sauté for 3 minutes.
Step 3:
Add stock, spinach and peas.
Step 4:
Select SIMMER for 5 minutes and press START/STOP.
Step 5:
With a stick blender, blend soup to a thick consistency. Serve with pesto and croutons.
Step 6:
To make mint pesto croutons: combine all pesto ingredients, except for the toast, into a small food processor and process until mixed.
Step 7:
Tear toast into pieces and mix with mint pesto. Season with salt and pepper, serve on top of soup.
