Wholesome Vegetable Soup
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
Method
- 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.