Vegetable All Sorts Soup
Background
I made this soup using all the lovely raw vegetables left over after Christmas, which is why it's calledย Vegetable All Sorts Soup! The type and quantity of each ingredient is just a rough guide - coming to about 140 kCals per portion - but it can be amended to suit whatever you have available. I use a pressure cooker for this type of soup but if youโve not got one, you can use a heavy based casserole - but you'll need to cut everything finer and simmer (stirring frequently) for about 45 minutes.
Ingredients
- 3 Cloves Garlic (13 kCal)
- 200g Leeks (44 kCal)
- 1 Medium Onion (45 kCal)
- 150g Broccoli (50 kCal)
- 330g Parsnip (211 kCal)
- 300g Potatoes (225 kCal)
- 350g Carrots (102 kCal)
- 500g Butternut Squash (220 kCal)
- 400g Sweet potato (348 kCal)
- 150g Celery (11 kCal)
- A bay leaf
- 1500g Vegetable Stock (105 kCal)
Instructions
- Clean, peel and de-seed all the ingredients as appropriate. (see tip)
- Roughly chop everything up and put into the pressure cooker.
- Add the stock (and some seasoning to taste) and stir well, then increase the heat, put on the lid and bring up pressure.
- Pressure cook for 15 minutes, then allow to cool before removing the lid.
- Use a hand blender to smooth the soup.
Tips
If possible, try to leave the peel on root vegetable - particularly with organic - because a lot of the goodness is next to the skin. Just give them a good scrub!Categories
- Meal Type: - Lunch - One Pot - Pressure Cooker - Quick & Easy - Soup - Supper
- Ingredients: - Other Vegetables - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Dairy Free - Detox - Egg Free - Fat Free - Gluten Free - Health & Weight - Healthy - Low Carb - Low Cholestrol - Low Fat - Low GI - Low Salt - Nut Free - Sugar Free - Vegan - Vegetarian
- Skill Levels: - Easy
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