Sweet potato soup With pistachio granola

Granola

• »100 g fine oats
• »100 g Pistachios roughly chop
• »50 g Hirseflocken
• »50 g Sojaflocken
• »3 tbsp olive oil
• »1 tbsp Agave syrup (adjust to taste)
• »1 tsp herb salt
• » Black pepper Freshly ground

Soup

• »600 g sweet potatoes grob schälen, würfeln
• »200 g carrots waschen, würfeln (Schälen optional)
• »1 1/5 l vegetable stock
• »100 g crème fraîche (Vegan option)
• »1 onions roughly chop
• »2 garlic cloves Crush
• »1 tbsp olive oil
• »1 tbsp curry powder
• »1 tbsp paprika
• » Black pepper Freshly ground
• »1 bunch parsley chopped

Soup

1. Heat the olive oil and sweat the onions and garlic for 2 mins.

2. Add the vegetables and steam for around 4 minutes.

3. Add the stock, curry and paprika.

4. Close the lid and cook on pressure level 2 for 7 minutes.

5. At the end of the cooking time cool the rim of the cooker under cold running water until the pressure indicator stem remains in its lowest position.

6. Add crème fraîche and liquidise the soup with a hand blender until it is smooth and creamy.

7. Add pepper to taste.