Winters are for curling up with a good book or movie and hot, comforting food. The days that seem so much shorter bring on a wave of inertia and we barely make it to the coffee pot without grumbling. Gone are the times when cooking was an elaborate ritual, involving standing for long hours in front of the stove, stirring and whisking things until they came up to an aromatic and bubbly simmer, tasting a small spoonful from time to time, then sprinkling a little bit of this or that, until the alchemy of it was near-perfect.
In this age of that familiar fastness about everything, we like to take things a little easy, and all the more better if it can be accomplished with little foot or hand work. A one-pot-meal has been an eternal favourite, no doubt, but a one-click one, even more so. This Minestrone has all the magic of a slow cooked soup, except, it’s made in a short time, by throwing a bunch of nutritious elements into the pressure cooker and allowing it to do its thing. A great way to beat the winter blues, when the bones are cold and tired and the spirits need uplifting.
Go on, reach for that book you’ve been wanting to read, or turn the TV on and tune into that fun movie. Supper will almost make itself ready!
Pressure Cooker Minestrone Vegetable Soup
- 2 tablespoons olive oil
- 2 teaspoons mixed Italian herbs
- 1 teaspoon chilli flakes
- 1 onion, chopped
- 6 cloves garlic, minced
- 2 stalks celery, chopped
- 2 leeks, chopped
- 1 large carrot, chopped
- 1 zucchini, chopped
- 1 cup cooked chickpeas
- 4 large tomatoes, blanched, skinned and roughly pureed