Vegetables Soup with Cheese Curds

The Weeknight Vegetable Soup is a so quick and easy. This is one hearty soup!

Ingredients

• 2 Stalks of Celery, Diced
• 2 Pieces of Carrots, Diced
• 1 Piece of Parsnip, Diced
• 1 Stalk of Leek, Chopped
• 1 Piece of Onion, Chopped
• 2 Cloves of Garlic, Chopped
• 2 Tablespoons of Olive Oil
• 20 Grams of Chicken Stock
• 680 ml of Water
• 400 ml of Diced Tomatoes
• 1 Piece of Bay Leaves
• 1 Teaspoon of Thyme
• 140 grams of Baby Kale
• 2 Tablespoons of Parsley, Finely Chopped
• 230 Grams of Cheese curds, Roughly Chopped

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Steps

1. Take a multicooker, open and unlock the lid by turning the handle to the unlock position. With the lid still open, turn the handle to the lock position.
2. Press the [MENU SELECTION] to select the [OVEN] function. Set the cooking time for 10 minutes and heating level 3 then press [COOK].
3. Add oil into the cooker. Add celery, carrots, parsnip, leek, onion and garlic. Soften the vegetables by stirring occasionally. Add the chicken stock, water, beans, tomatoes, bay leaf and thyme. Season with salt and pepper. Close and lock the lid by turning the handle to the lock position
4. Press the [MENU SELECTION] to select the [MULTICOOK] function. Set the cooking time for 15 minutes and temperature 120 degrees then press [COOK].
5. Once the cooking time is finished, open and unlock the lid by turning the handle to the unlock position. With the lid still open, turn the handle to the lock position.
6. Press the [MENU SELECTION] to select the [MULTICOOK] function. Set the cooking time for 5 minutes and temperature 120 degrees then press [COOK].
7. Remove the bay leaf. Add kale and parsley into the cooker and mix it. Let it simmer until the cooking time is finished.
8. Serving by taking a few cheese curds and put it into bowl and top with the hot soup.

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