Garlic Beet Soup

1. 1

   Heat olive oil in a 6 quart pressure cooker. Cook leeks and garlic, stirring, until leeks have softened. Add vinegar, beet, potatoes and 6 cups water. Secure lid and bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 20 mins. Release pressure and remove lid. Let cool for 15 mins.

2. 2

   Blend or process soup in batches until smooth. Season to taste.

3. 3

   Meanwhile, combine heavy cream and cumin. Serve soup drizzled with cream and sprinkled with caraway seeds.

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