Olive oil - 2 tbsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Ground turmeric - ½ tsp
Mustard seeds - ½ tsp
Large onion – 1 (chopped)
Garlic - 2 cloves
Parsnips - 675gm (diced)
Tomatoes - 2 (chopped)
Vegetable stock - 1.2 litre
Lemon juice - 1 tbsp
Water - as required
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button
in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add 1 litre of water with all the available vegetable residues and boil for 5 mins. Press cancel. Strain the broth. Keep aside the prepared stock water.
Clean the pot and press sauté mode. Add olive oil to the inner cooking pot and let it heat a bit. Add coriander seeds, cumin seeds, mustard seeds and allow it to splutter.
Then add onion, tomatoes, ground turmeric, garlic, parsnips and sauté until the veggies turn mushy. Add required water. Mix well and press cancel.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Manual’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 10 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Press sauté. Add in saved stock water, lemon juice and allow it to cook for 5 mins. Once done switch to Keep warm or Off mode.
Transfer the soup to a bowl. Give it a quick stir and garnish it with parsnips and coriander leaves.
Spicy Roast Parsnip Soup is ready to serve with Garlic Bread.