Vegetable All Sorts Soup
I made this soup using all the lovely raw vegetables left over after Christmas, which is why it’s called 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 you’ve 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
Method
- 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.