Multi Cooker Soup and Stock Recipes
Vegetable, Bacon and Risoni Soup
Method - Soup (Rice Function)
1. Press brown on your multi cooker, heat oil add onion,
bacon and garlic. Cook, stirring, for 5 minutes or until
soft. Add carrot, parsnip, celery and zucchini. Cook,
stirring, for 5 minutes.
2. Add hot stock and tomatoes and risoni.
3. Press cancel close the lid then press your rice
function, your cooker will automatically default to a
12 minutes. Increase to 25 minutes cooking time.
Keeping the valve on Sealed.
4. When your cooker in done season with salt and
pepper and ladle soup into bowls. Serve.
Ingredients (serves 4)
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 125g bacon, chopped
- 2 garlic cloves, crushed
- 2 carrots, peeled, chopped
- 1 parsnip, peeled, chopped
- 1 celery stick, chopped
- 2 small zucchini, chopped
- 6 cups reduced-salt beef stock
- 400g can diced roma tomatoes
- 1/3 cup dried risoni pasta
- 1/3 cup flat-leaf parsley leaves,
roughly chopped
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