Winter is the season for indulgent, comforting foods, and Beef and Girasoli Soup fits the bill perfectly. Its warm, hearty nature makes it an excellent antidote to the cold weather. The soup, made in an electric pressure cooker, is not only filling but also packed with nutrients, making it a wholesome meal option. The beef provides protein and essential minerals, while the vegetables and pasta contribute to a well-rounded, balanced dish. Recipe compliments of Instant Pot.
Ingredients
- 500g beef mince
- 250 girasoli
- 1 onion finely chopped
- 3 cloves of garlic, chopped
- 2 carrots, cubed
- 3 stalks celery, finely chopped
- 1 teaspoon of smoked paprika
- 1 tablespoon of tomato paste
- 1 tbsp exotic or Cajun spice
- 1/4 cup sweet chilli
- 1 – 1 1/2 cup vegetable broth or liquid stock
- 1 cup water
- 1 canned tomatoes
- 50g sour cream
- 200 g fresh spinach
- Rosemary and thyme, fresh
- Salt and pepper
- Oil
Method
1. Cooked in an electric pressure cooker, select sauté method, high heat and drizzle some oil and allow to heat.
2. Add the onions, carrots and celery. Sauté for 2 minutes until onions are translucent and soft.
3. Add garlic, tomato paste, smoked paprika and sauté for 1 minute.
4. Stir in your beef mince, add Cajun spice and allow to cook/sauté for 5 minutes
5. Pour in the vegetable broth, canned tomatoes, sweet chilli, thyme and rosemary.
6. Season with salt and pepper.
7. Secure the lid and set to Pressure Cook on High for 10 minutes. Allow a 5-minute Natural Release and then release the remaining pressure.
8. Add the Girasoli, spinach and sour cream and allow to cook for another 3 minutes.
9. Serve with toasted garlic ciabatta.
