Superfood Soup
22 Dec 2016
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Background
On dark winter's nights you need something warm, filling and tasty to keep you going. If you also want it to be really healthy and low in calories (about 30 kCal/100g) then this Superfood Soup ticks every box! If you've not got a pressure cooker use a heavy based casserole, cut everything finer and simmer (stirring frequently) for about ½ an hour.
Ingredients
- Stage 1: 10 sprays of olive oil (10 kCal)
- 50g Mushrooms (7 kCal)
- 300g Leeks (66 kCal)
- 100g Celery (4 kCal)
- 100g Onions (35 kCal)
- 3 cloves Garlic (15 kCal)
- Stage 2: 2 cm fresh Ginger (8 kCal)
- ½ tsp Turmeric (4 kCal)
- 150g Beetroot (54 kCal)
- 540g Red Cabbage (157 kCal)
- 100g Carrots (30 kCal)
- 500g Sweet potato (435 kCal)
- Stage 3: 1 litre Vegetable stock (20 kCal)
- Seasoning
Instructions
- Peel and chop the onion and garlic.
- Trim, clean and chop the leeks and celery.
- Clean and roughly chop the other vegetables (only peel if not organic).
- Puff 10 sprays of oil into the pan and put over medium heat. Stir in the other Stage 1 ingredients and allow to sweat for 3 or 4 minutes.
- Add the Stage 2 ingredients and mix together well.
- Add the stock and seasoning, stirring well, then increase the heat, put on the lid and bring up pressure.
- Pressure cook for 10 minutes, then allow to cool before removing the lid.
- Use a hand blender to smooth the soup. Check seasoning and serve with soured cream if your diet allows.
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Categories
- Meal Type: - Lunch - Pressure Cooker - Soup - Supper
- Ingredients: - Other Vegetables - Roots & Bulbs
- Health and Diet: - Dairy Free - Detox - Egg Free - Gluten Free - Health & Weight - Healthy - Low Calorie - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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