Winter Vegetable Soup with Grilled Cheese Sandwich

Ingredients

5 grams Tarragon

10 leaves baby spinach

1 lemon

40 grams celery

100 grams arugula

1/2 small onion

1 small potato

10 grams flat leaf parsley

3 medium sized button mushrooms

1/4 cup ginger juice

4 small carrots

100 grams purple and green cabbage

1 poblano pepper

1/2 teaspoon cumin powder

1/2 teaspoon red pepper flakes

30 grams mozzarella cheese

2 slices bread

1 tablespoon tomato sauce

1/2 tablespoon tomato paste

1/2 tablespoon green chili sauce

oil, salt and pepper to taste

Method

1. Cut celery, carrots, arugula, onion, parsley, cabbage and place into a bowl

2  Fill a pressure cooker with 3 litres of water

3. Add all chopped stock into the water and add your potato, pepper and mushroom on top

4. Add 5 leaves baby spinach, ginger juice, salt, red chili flakes and cumin powder

5. Pressure cook for 1 hour

6. Now, spread tomato sauce, paste and green chili sauce onto the bread with cheese on top

7. Cut a medium mushroom and add to the spread with baby spinach

8. Cover and grill from both sides

9. Drain all the stock from the cooker and serve.