The Pressure Cooker CookbookOnline Version
Moroccan-Style Tomato-Rice Soup
A Moroccan spice mix called ras al hanout traditionally gives this soup extra warmth. Here, you can blend your own for a rich vegetarian soup that is ready in only 9 minutes instead of the usual half hour. Arborio rice works well in this recipe.
- small yellow onion, 1, finely chopped
- olive oil, 3 tbsp
- ground cumin, ground ginger, and ground coriander, 1½ tsp each
- paprika, 1½ tsp
- cayenne pepper, ¼ tsp
- ripe red tomatoes, 2 lb (1 kg), peeled, seeded, and crushed (about 3 cups)
- low-sodium vegetable broth, 4 cups (32 fl oz/1 l)
- tomato paste, ¼ cup (2 oz/60 g)
- sugar, 1 tbsp
- short-grain white rice, ⅓ cup (2½ oz/75 g)
- bay leaf, 1
- chopped fresh cilantro
- for garnish
MAKES 4 SERVINGS
In the pressure cooker pot, saute the onion in the oil until golden, about 3 minutes. Stir in the cumin, ginger, coriander, paprika, ½ teaspoon salt, and the cayenne. Cook for 30 seconds. Stir in the tomatoes, then add the broth, tomato paste, and sugar and stir until blended. Add the rice and bay leaf. If using an electric pressure cooker, switch off the saute function.
Lock the lid into place and cook on high pressure for 9 minutes. Quick-release the steam. When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape. Let the soup stand for 5 minutes to cool down, then discard the bay leaf. Ladle into bowls, garnish with cilantro, and serve right away.