ready in: 30 mins
PRODUCTS USED FOR THIS RECIPE
INGREDIENTS FOR 4 PEOPLE
3 handfuls baby spinach leaves
4 baby courgettes
2 celery stalks
4 tablespoons extra virgin olive oil
a pinch of salt
50gr fresh peas
3 ecodoses of water
1 tablespoon vegetable stock granules
Grated Parmigiano Reggiano (optional)
1, peel the potatoes and cut them into small squares. wash and drain the baby spinach leaves. Wash the other vegetables and slice them.
2, Heat the oil in the open cooker and brown the
potatoes on high heat for a couple of minutes, add
a little salt. Add the leek rounds and stir
for another minute, then continue with all the other
vegetables - except the baby spinach - and stir again
for 1 minute. Finally, add the baby spinach leaves
and continue stirring for 1 minute until
3, Moisten with the 3 ecodoses of water and sprinkle the
stock granules, put the lid on and cook for 5
minutes after the hiss. Turn off the heat, vent the valve, then remove the lid.
4, Serve the soup with a drizzle of raw olive oil, the chives and Parmigiano, if using it.