Sam’s soup recipe

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A recipe created by my ravenous son on a whim one afternoon. Now, of course, it is his favourite soup and none of my soups are as good as his!

  • Yield: 4 Servings


  • 1 tablespoon ghee or butter
  • 1 onion, chopped
  • 3 carrots, chopped
  • 2½-oz (75-g) pack diced pancetta
  • 1½ stock cubes or 1½ tablespoons vegetable stock paste
  • 14 oz (400 g) (drained weight) canned chickpeas (which means more than one can will be required)
How to Make It
  1. Press the Sauté button on the multi-cooker. Add the ghee or butter to the pot. When melted, add the onion, carrots and pancetta. Stir for about 5 minutes until the onion is almost translucent. Add the stock cube or vegetable stock paste and a little water to deglaze the pot. Then add 750 ml/3¼ cups water and the chickpeas.
  2. Secure the lid in place and set to Manual or High Pressure for 2 minutes. At the end of cooking, use the QPR method. Use a stick blender or food processer to blend to your desired consistency, then reheat and serve.

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