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Low-Cal Vegetable Soup

The beauty of this Low-Cal Vegetable Soup is that it's filling and tasty - but it works out at less than 40 calories per portion! I use a pressure cooker for speed and (I think) a richer flavour. A normal pan would need about 250 ml more water and about 30 minutes simmering.
Print Recipe
Prep Time 8 minutes
Cook Time 9 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 8 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 10 g "1-cal" olive oil spray
  • 160 g Mushrooms
  • 180 g Onions
  • 100 g Beans green
  • 130 g Broccoli
  • 130 g Carrots
  • 1.5 litre vegetable stock
  • Seasoning to taste

Method
 

  1. Roughly cut all the vegetables.
  2. Squirt the oil into the pressure cooker and put over a medium-low heat.
  3. Put the mushrooms & onions in and cook for a couple of minutes, stirring occasionally, allowing them to sweat.
  4. Add the other vegetables and stir for another couple of minutes before adding the stock.
  5. Put on the lid, bring up to pressure then lower heat. Pressure cook for 8 minutes, then turn off heat and allow to cool by itself.
  6. Use stick blender (or food blender) to create smooth potage.