Ingredients:
2 sticks Celery
1 onion
2/3 tsp ginger
1/2 tsp garlic
1 tbsp olive oil
few leaves of basil and parsley (optionally, freeze-dried seasonings can be used)
1 onion
2/3 tsp ginger
1/2 tsp garlic
1 tbsp olive oil
few leaves of basil and parsley (optionally, freeze-dried seasonings can be used)
Seasonings:
Salt, pepper (to taste)
Garnishing:
Fresh cream
Method:
1. Roughly chop all ingredients.
2. Throw all ingredients into a pressure cooker with some water for 3/4 whistles.
3. Remove from fire, puree with a hand blender to eliminate lumps.
4. Add seasonings to taste and bring to a boil.
5. Garnish with a teaspoon of cream.
note: Personally, I prefer to retain the fibrous consistency of a soup. You can run the pressure-cooked and pureed soup through a sieve to remove the same.
Vegetable Broth can be used instead of water any any stage of cooking.
note: Personally, I prefer to retain the fibrous consistency of a soup. You can run the pressure-cooked and pureed soup through a sieve to remove the same.
Vegetable Broth can be used instead of water any any stage of cooking.
