Wholesome Vegetable Soup
Background
For cool evenings, as autumn approaches, this healthy Wholesome Vegetable Soup is just the thing to warm and fill you! A pressure cooker makes it that much quicker and keeps in the lovely veggie flavours better but you can do it in a normal large heavy-bottomed pan or casserole. It works out wonderfully for the calorie-conscious at around 25 kCal/100g but if you're not concerned with diet it's super with crusty fresh bread!
Ingredients
- ½ Tbsp sunflower oil
- 1 large red onion
- 2 carrots
- 3 celery sticks
- 100g mushrooms
- 100g spinach
- 100g cabbage(preferably very dark)
- 1 tin tomatoes
- 100g green beans
- 2 Tbsp tomato purée
- 1 leek
- 100g frozen peas
- 1 litre hot vegetable stock
- 50g gluten-free pasta (or normal for the tolerant)
- seasoning to taste
- 1 tsp herbes de provence
Instructions
- Wash then slice up all the vegetables, but not too finely.
- Heat the oil in the pressure cooker then fry the onions, carrots, leek, celery & mushrooms for about five minutes over a lowish flame for about 5 minutes.
- Add all the other vegetables (including the tomato tin & purée) plus the stock and bring to the boil.
- Tip in the pasta, herbs & seasoning, bring up to pressure and cook for 5 minutes then allow to depressurise by itself. Or if using a normal pan just simmer for about 20 minutes stirring regularly to avoid sticking.
Categories
- Meal Type: - Everyday - One Pot - Pressure Cooker - Quick & Easy - Soup - Supper
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Detox - Egg Free - Free From - Gluten Free - Health & Weight - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Nut Free - Nutrition - Sugar Free - Vegetarian
- Skill Levels: - Easy
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