Brazilian recipe
Pressure Cooker Squash, Carrot, and Cabbage Soup
A comforting and aromatic soup combining the sweetness of squash and carrots with the texture of cabbage, made conveniently in a pressure cooker.
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Ingredients
500 g Japanese pumpkin, peeled and cubed
2 carrots, peeled and cut into thick rounds (approx. 4 cm)
1/2 small red cabbage
1/2 onion
2 cloves garlic
2 tbsp olive oil
750 ml water
1/4 tsp ground cinnamon
1 tsp ground cumin
1 1/2 tsp ground ginger
Freshly grated nutmeg, to taste
1 bay leaf
Toasted, chopped hazelnuts, for serving
Fresh cilantro, for serving
2 carrots, peeled and cut into thick rounds (approx. 4 cm)
1/2 small red cabbage
1/2 onion
2 cloves garlic
2 tbsp olive oil
750 ml water
1/4 tsp ground cinnamon
1 tsp ground cumin
1 1/2 tsp ground ginger
Freshly grated nutmeg, to taste
1 bay leaf
Toasted, chopped hazelnuts, for serving
Fresh cilantro, for serving
Where to find ingredients
Japanese pumpkin, carrots, cabbage, onion, garlic, olive oil, water, cinnamon, cumin, ginger, nutmeg, bay leaf, hazelnuts, and cilantro can be found in the produce and spice aisles of most Canadian grocery stores. Hazelnuts may also be found in the baking or bulk food sections.
Preparation method
- Cut the pumpkin into large cubes
- Peel the carrots and cut them into thick rounds, about 4 cm each
- Finely chop the onion and garlic
- Heat the pressure cooker without the lid on the sauté setting
- Add the olive oil and onion, sautéing for about 2 minutes until softened
- Add the garlic, bay leaf, and spices
- Stir everything for 1 minute to release the aromas
- Add the pumpkin and carrots to the pot and mix well
- Pour in the water and add 2 tsp of salt
- Close the lid and cook under pressure for 40 minutes
- Prepare the cabbage by discarding the core and cutting the leaves into 2 cm squares
- Wash the cabbage under running water and drain well
- After the cooking time, carefully release the pressure from the pot
- Open the pot and remove the bay leaf
- Mash the cooked vegetables with a spatula for texture, or use a blender for a creamier consistency
- Stir the chopped cabbage into the soup and let it cook in the residual heat for 2 minutes to soften slightly
- Serve the soup piping hot, garnished with toasted hazelnuts and fresh cilantro
Observations
This recipe is ideal for chilly days, offering a sophisticated flavour profile thanks to the blend of warm spices. Using a pressure cooker ensures the vegetables become tender quickly, creating a velvety base that contrasts perfectly with the crunch of toasted hazelnuts when serving.
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