A hearty vegetable soup that my mother used to make.

Supplies

Ingredients:

100g Red lentils

75g Pearl barley

50g Split peas

250g Carrots grated

100g Swede grated

200g Leeks sliced into rounds

6 teaspoons Vegetable bouillon

1.5L Water

Equipment:

6.5 Litre pressure cooker

Step 1: Preparation & Assembly

Weigh the lentils, pearl barley and split peas and place in the pressure cooker.

Grate the carrot and swede and place in the pressure cooker.

Cut the leek int rounds and add to the pressure cooker.

Measure and pour the water into the pressure cooker.

Add the vegetable bouillon.

Please read and follow the manufactures instructions of your specific device.

The pressure cooker I am using has two pressures available for this recipe I used the high pressure setting which the manual states is 11.16 Psi.

Using a high heat bring the pressure cooker up to pressure.

Once up to pressure drop the the heat to a moderate level so that steam does not constantly escape from the cooker.

Cook for 30 minutes then turn off the heat and allow the pressure inside the cooker to drop to a safe level before opening.