Spanish soup recipe:

Prep Time: 10 minutes

Cook Time: 1 hour

Total time: 1 hour 10 minutes

Servings: 4 people

Ingredients:

• 1 potato (medium size)

• 1 leek

• 1 red pepper

• 1 courgette

• 2 carrots

• 2 boneless skinless chicken breasts

• 1 ham bone

• 2 chicken stock cubes

• 1 tablespoon olive oil

• Salt

Instructions:

1. Peel the potato, leek and carrots. Then, cut the leek, courgette and red pepper in half.

2. Heat the olive oil in a pressure cooker, add all the ingredients but the chicken stock cubes and cook for 5 minutes on medium heat.

3. Add water until reach the maximum capacity of the pressure cooker. Then, add the chicken stock cubes. Lock the lid in place and cook for 5 minutes on high heat (or until the pot is releasing steam). Cook for 45 minutes on low heat.

4. When the cooking time ends, use a quick pressure release. When the valve drops, carefully remove the lid.

5. Strain all the ingredients through a colander into a large bowl (set the broth aside).

6. Add the broth into a pot and heat it. Once it is ready, add the soup pasta and cook it following the soup pasta instructions (normally between 5 to 10 minutes depending on the type). If you like eggs, it is optional to add eggs 3 minutes before the soup paste is ready. In my case, I have used two different types of pasta soup and I added eggs only in one of them, just to have a bit of variety!

7. Serve it on a bowl and ENJOY!