15 mins Serves 6-8 Vegetarian
|2 small||onions, small diced|
|2 cups||celery, thin sliced|
|1 cup||carrot, small diced|
|1 1⁄2 cups||potato, thin sliced|
|1 teaspoon||garlic, minced|
|2 cups||vermicelli noodles|
|2 cups||baby spinach|
|2 cups||cauliflower, small chopped|
|1 1⁄2 cup||crushed tomato|
|a pinch||red chilli power|
|to taste||salt and black pepper|
1 Preheat the dutch oven at medium-high heat for 3 minutes. Add onion, celery, carrots, potato and garlic. Sauté for about 1 minute.
2 While constantly stirring add water, noodles, spinach and the remaining ingredients. Cover with the Redi-Temp® valve open until it whistles, in about 5 minutes. Add salt and pepper as required.
3 Reduce heat to low, close the valve and cook for 8 more minutes. Enjoy!