Reader recipe: Vegetable soup with spaghetti and israeli couscous

This minestrone style of soup is a bowl packed with goodness and nutrition; topped by flavour. Accompanied by warm potato buns lathered with some garlic butter makes this a meal in itself. Perfect when made in the cooker. I make it just before dinner can be served and bring it hot to the table.

Ingredients

1 piece	Onion, finely chopped
1 stick	Celery, fnely chopped
1 piece	Carrot, finely chopped
1 piece	Potato, finely diced
1 piece	Garlic clove, finely chopped
2 Tbsp	Extra virgin olive oil
8 cups	Vegetable stock
8 pieces	Black peppercorns
½ can	Crushed tomatoes
¼ cup	Israeli couscous, pearls
4 sticks	Spaghetti, broken into 2 or 3 pcs

Directions

1. Add the oil in the pressure cooker. Sauté the peppercorns, onion, celery and carrot. When the onions are translucent, add the potato, garlic and the tomatoes. Continue to sauté for a couple of minutes more.
2. Next add in the stock , Israeli couscous and Spaghetti. Close the cooker lid and add the weight.
3. After the 1st whistle, turn the flame to simmer and cook for 5 minutes.
4. Open the cooker lid only once all the steam has been released. Check for seasoning
5. Serve hot with any crusty roll lathered with garlic butter.
6. NOTE : For a Non-Vegetarian version, you could replace the vegetarian stock with chicken stock and add some cooked shredded chicken when serving.
7. Source : My personal blog www.sunispalate.wordpress.com