Homestyle sausage & vegetable soup

Serves: 6

Prep time: 10 Mins

Cook time: 5 Mins Sauté, 15 Mins Under High Pressure

Difficulty: Easy

Visiting with Mum brings warmth, laughs and, of course, great home-cooked food. Mum is also a pressure cooker aficionado, and marked my arrival with a beautifully hearty favourite - vegetable and sausage soup. This soup is easy and healthy, and wonderfully flavoursome. Perfect for a cold winter’s afternoon.

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Ingredients

• 3 Medium sized kumara (sweet potatoes), diced

• 4-5 large carrots, sliced into ¼ inch “coins”

• 2 small or 1 large white or yellow onion

• 5 medium sized mushrooms

• 1 head of broccoli, cut into florets

• 1 cup soup legume/barley mix

• 1 tbsp rice bran or olive oil (not extra virgin)

• 1 Polish or chorizo sausage sliced into coins (1-2 cups worth)

• 4 cups chicken stock (liquid)

• 1 tbsp vegetable stock powder (Mum uses Massel)

• 1 tsp or salt and a dash of pepper

• For that homely touch (home made croutons)

• 2 slices rye bread

• 3 tbsp olive oil

• 1 small bunch fresh parsley (chopped finely)

• Equipment

• Pressure cooker

• Frying pan

See our guide to pressure cooker pantry essentials to find out more about these ingredients, our recommendations, and where to buy them.

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Directions

To make the soup:

1. Put your cooker onto sauté or browning mode (“Sauté” button on Instant Pot, “Manual > Browning” on Cook4me)

2. Drizzle 1 tbsp oil into cooker

3. Add chopped onion, mushrooms & sausage - sauté until onions soften and start go brown (3-5 mins)

4. Turn the cooker to “keep warm” mode

5. Add all the sliced carrots, kumara and broccoli

6. Add chicken stock

7. Add vegetable stock powder, stirring until combined

8. Add soup legume/barley mix

9. Add salt and pepper

10. Close and seal the pressure cooker lid

11. Select the pressure cooking mode on high pressure (“Manual” on Instant Pot, “Manual > Quick cook” on the Cook4Me) - set the cooking cycle to run for 15 minutes.

12. Once the pressure cooker has finished, “Quick release” the steam if your cooker does not do this automatically.

13. Open the pressure cooker, taste and adjust the salt and pepper seasoning to taste

14. Mash soup with a potato masher, leaving some fine chunks

15. Return the cooker to “keep warm” mode (If your cooker does not do this automatically), to keep it warm until serving

To make the croutons:

1. Dice the bread

2. Drizzle the 3 tbsp oil onto the frying pan and heat until shimmering

3. Add the bread and parsley to the frying pan and gently stir, “lift and fold” the cubes to coat in oil - the oil should soak into the bread

4. Continue stirring, “lifting and folding” until the bread goes golden brown and “crispy”

To serve:

1. Ladle the soup into bowls, top with croutons

2. Serve with a sweet wine, e.g. Lambrusco or Dolce Rosso

Guten Appetit!

Do you have any twists or favourite adjustments to this recipe? Let is know in the comments below!

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