Broad Beans, Peas, & Mint soup
Pressure Cook: Prep Time: 5m , Cook Time: 4m, Servings: 4-6
Ingredients
- 2 tbsp olive oil
- 1 medium onion / 1 cup diced
- 2 cloves / 1 tsp garlic minced
- 8 oz / 230 g frozen peas fresh is 1kg in their pods
- 8 oz / 230 g frozen / canned fava / broad beans 1.5kg in the pod
- 4 cups vegetable broth plus 1 cup water
- 1/2 tsp each of salt and pepper
- 1/4 cup mint / 5 g / 0.2 oz chopped
- 1/4 cup parsley / 5 g / 0.2 oz chopped
Parmesan Crisps
- 6 tbsp parmesan cheese
Instructions
Soup
- heat the oil in Instant Pot on high sauté function
- add the onion and sauté for 3 minutes until softened
- turn off sauté function & stir in garlic, pea, beans, broth, water, salt, pepper
- secure Instant Pot lid & set pressure valve to Sealing cook on Manual / Pressure Cook for 4 minutes
- once cooked turn the dial to Venting to Quick Pressure Release, add the mint and parsley and blend with an immersion blender
Parmesan Crisps
- line a baking sheet with parchment
- preheat the oven to 350 degrees farenheit / 180 degrees c
- heap 1 tbsp mounds of grated parmesan on the parchment, with enough space around them for the cheese to melt
- place the tray in the oven for oven 10 minutes, remove and cool