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Vegetable Medley with Olive Tapenade
Ingredients
Tapenade:
20 pitted green olives,
1 clove garlic
Small handful of coriander leaves
1 small chilli
Soup:
6 cloves garlic - crushed
3 tsp cumin
Method
Tapenade: Pound together with mortar and pestle or blend in a food processor to
form a smooth paste.
Soup: Heat SCANPAN pressure cooker - without cover - on a medium heat, add oil
and cook ginger, garlic, coriander, cumin, cinnamon, onions and zucchini. Cook gently
until the onions are soft - do not brown. Stir in the chopped tomatoes and chicken
stock. Close and lock the lid, bring to HIGH PRESSURE (cooking level 2 - when the
second ring is visible on the valve stem, refer to cooking section in the instruction
manual) over a high heat. Turn heat down and cook for 4 minutes, remove from heat
and allow pressure to release. Open the cover and add spinach and parsley, stir well.
Replace the cover leaving to stand - not on heat - for five minutes. Serve in soup bowls
topped with a spoonful of the olive tapenade with fresh crusty bread.
4 Tbs chopped coriander leaves & stalks
4 Tbs olive oil
½ tsp cinnamon
4 zucchini - cut into chunks
2 onions - finely chopped
2 handfuls spinach - chopped
4 large tomatoes peeled & chopped
3 Tbs chopped parsley
1 litre chicken stock
5cm piece of ginger - peeled and chopped
Freshly ground salt & pepper to taste
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