- 600 gr. Carrots
- 2 – 3 Stalks of celery
- 1 Medium white onion
- 2 Garlic cloves
- 1200 ml. Vegetable or poultry stock
- ½ Lemon (juice)
- 2 Yogurt, Greek type
- ½ tsp. Cumin in grain
- ¼ tsp. Cinnamon ground
- ¼ with Ground cloves
- Salt and white pepper
- Virgin olive oil
- 1 tbs. Butter
- Fresh coriander
- Sweet paprika (La Vera C.O.)
Drain the whey from the yoghurt on a fine mesh strainer. Peel and wash the vegetables, cut them into 2 cm. cubes and laminate the garlic.
Heat a little olive oil in our Magefesa pressure cooker, when it starts to get hot, add the tablespoon of butter and the vegetables. Cook over medium heat for about 4 or 6 minutes.
Enhance the fish with the spices and season with salt and pepper. Cover with the vegetable broth. Close the unit, cook over high heat wait for the working valve or regulating valve to start releasing steam. Reduce heat to medium – low and let it cook for the set time depending on the model of pressure cooker used.
After the required time has elapsed, remove the pressure cooker from the heat source and release the pressure using the natural pressure release method, refer to instruction manual.
Once the pressure sensor is lowered and allows us to open the pot, grind the soup with the help of a Magefesa blender. Beat the yogurt with the honey and the lemon juice.
Serve the soup in a bowl or deep dish, accompanied by the yogurt mixture and sprinkled with the freshly chopped paprika and cilantro.