Low-Cal Vegetable Soup
Background
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
- 10g "1-cal" olive oil spray
- 160g Mushrooms
- 180g Onions
- 100g Beans green
- 130g Broccoli
- 130g Carrots
- 1.5 litre vegetable stock
- Seasoning to taste
Instructions
- 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.
Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Supper
- Ingredients: - Fruits & Vegetables - Other Vegetables
- Health and Diet: - 5:2 Diet - Dairy Free - Egg Free - Free From - Gluten Free - Healthy - Low Calorie - Low Carb - Nut Free - Sugar Free - Vegan - Vegetarian
- Skill Levels: - Easy
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