Vegetable porridge recipe
- Wash and peel all vegetables. Remove ends of the carrots and zucchini and slice them. Peel potatoes and dice them. Wash celery and cut them in pieces. If fresh green beans remove tips and threads before chopping them in two or three pieces. Peel onions and cut in thin slices.
- Wash basil, peel garlic and process them together in the mixer for 2 minutes.
- Place prepared vegetables and peas – kernel if fresh – in the pressure cooker and cover it with the broth, which shouldn’t go over the maximum level.
- Pressurize pot at high heat. As soon as the valve begins ringing, reduce heat to the minimum and cook for 6 minutes. Allow steam to escape and open the pot. Season the porridge with the basil and season.
- Serve porridge hot or lukewarm, we can also season it with olive oil and grated parmesan.
- 1 carrot
- 100 g of fresh peeled or frozen peas
- 2 potatoes
- 1 garlic clove
- 1 zucchini
- 450 ml of vegetable broth
- 100 g of fresh or frozen green beans
- 2 onions
- 2 celery sticks
- Basil
