Ingredients Jump to Instructions ↓

  1. 29 1/28 ml olive oil

  2. 4 medium onions (diced)

  3. 5 celery ribs (diced)

  4. 3 garlic cloves (minced)

  5. 3 large carrots (diced)

  6. 6 sprig rosemary

  7. 10 sprig thyme

  8. 4.92 ml salt

  9. fresh ground pepper

  10. 20 peppercorns

  11. 473.18 ml cauliflower (diced)

  12. 473.18 ml green beans (sliced)

Instructions Jump to Ingredients ↑

  1. Saute the garlic, onions and celery gently in the olive oil in the bottom of the pressure cooker.

  2. Add all the rest of the ingredients and fill with water until it it 3/4 full. It's important not to fill your pressure cooker more than 3/4 full for safe cooking.

  3. Seal,Bring up to pressure and cook for 40 minutes.

  4. Turn off the heat and let the pressure drop naturally. Strain the liquid though a sieve into a large pot, press as much liquid out of the vegetables as you can, discard the vegetables.

  5. Once cool freeze the liquid for use in vegetarian soups, sauces, lasagne etc.


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