Creamy Vegetable Soup

Creamy Vegetable Soup

ingredients:

500 grs. muscle or fat-free chuck
cut into eight pieces

Other Ingredients:

English 500 whole peeled potato
4 whole medium carrots (optional)
2 large whole Peruvian 300g.
1 large onion, grated
2 stalks of celery
1 leek, thinly sliced ​​chopped whole
2 spoons (soup) oil
4 tomatoes, peeled, seeded
1 cup of chopped parsley with stems
After the soup ready, sprinkle with chopped parsley


How to Prepare:


Cook meat without frying, with 2 liters of water in a pressure cooker for 30 minutes.

Let cool well before opening the pot.
Remove the meat and add all other ingredients, cook in a pressure cooker, put another 20 minutes or so, all the ingredients are cooked.
After all cooked vegetables, beat blender with a little of the broth.
Can serve to separate meat, spiced quinoa salad, or add to the soup before serving.

Note:

Do not place the lid of the pressure cooker when cooking celery with leaves clogging the valve pan.


Can substitute the potatoes for cassava, sweet potato, taro, yams, beets an ingredient for each soup.

In potato soup can add up, chayote, green beans, cabbages, chard cut all the vegetables into pieces.

Season the beef soup with enough grated onion, parsley and chopped chives and 4 mint leaves, salt, pepper, oil and vinegar. Serve separately.