Carrot and Chutney Soup

Duromatic Pressure Cooker: Serves 6 as a starter


  • 12 oz (350g) carrots, grated
  • 3 oz (75g) celery, finely chopped
  • 2 oz (50g) butter or margarine
  • ½ oz (15g) long grain rice
  • 1¼ pints (700ml) chicken stock
  • 3 tbsp mango chutney
  • 2 tbsp milk
  • salt & pepper

To garnish:

  • chopped parsley


  • Melt butter in the base of a 5 litre or larger pressure cooker and sauté the carrot and celery until just beginning to soften. Add the rice and stock.
  • Close the lid and bring pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 6 minutes. 
  • Remove the pan from the heat and reduce the pressure using the quick release method - refer to instruction manual
  • Add the chutney and milk, then liquidise the soup. Return it to the rinsed pan and re-heat. 
  • Serve sprinkled with chopped parsley.