Chestnut Mushroom & Ricotta Soup

METHOD:

1. Place the mushrooms into a food processor and blitz until finely chopped

2. Select the sauté button, sauté the mushrooms until they have released all their liquid, (about 8 minutes, stirring occasionally)

3. Remove the mushrooms from the pot and set to one side

4. Add the onion and garlic to the pot, sauté for two more minutes

5. Season then add the cumin seeds, vegetable stock, mushroom soya sauce and cooked mushrooms

6. Secure the lid and release valve, select the manual programme, adjust the time to eight minutes

7. When the time has lapsed quick release the pressure

8. Release while keeping the lid away from you

9. Add the ricotta cheese

10. Using a hand-held blender blitz the soup until smooth

11. Serve topped with fresh pepper and fried mushrooms

Recipe presented by Nutricook