Name: Wholesome Vegetable Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

Wholesome Vegetable Soup

8 Sep 2016

by RickRock

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

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.