Low-Cal Vegetable Soup
The beauty of this Low-Cal Vegetable Soup is that it’s filling and tasty – but it works out at less than 40 calories per portion! I use a pressure cooker for speed and (I think) a richer flavour. A normal pan would need about 250 ml more water and about 30 minutes simmering.
Ingredients
Method
- Roughly cut all the vegetables.
- Squirt the oil into the pressure cooker and put over a medium-low heat.
- Put the mushrooms & onions in and cook for a couple of minutes, stirring occasionally, allowing them to sweat.
- Add the other vegetables and stir for another couple of minutes before adding the stock.
- Put on the lid, bring up to pressure then lower heat. Pressure cook for 8 minutes, then turn off heat and allow to cool by itself.
- Use stick blender (or food blender) to create smooth potage.