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Low-calorie vegetable soup

The beauty of this low-calorie vegetable soup is that it's really tasty and filling but also it's a "skinny dish" suitable for dieters. On top of that you can make it in minutes using a pressure cooker. It worked out at about 18 kCal/100g or 70 kCal/portion.
Print Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 8 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 10 g oil spray
  • 230 g Leeks~2 cloves garlic
  • 80 g Mushrooms
  • 200 g Capsicum/Green Pepper
  • 100 g fresh Tomatoes
  • 200 g Broccoli
  • 280 g Courgette
  • 320 g Carrots
  • 100 g Celery
  • 140 g Cabbage
  • 230 g Swede
  • 400 g can of Tomatoes
  • 1 vegetable stock cube
  • 1 litre water

Method
 

  1. Chop all the vegetables into smallish cubes.
  2. Spray the pressure cooker with the oil. Heat gently and add the leeks, mushrooms, pepper & tomatoes. Allow to sweat for a few minutes then add the other chopped vegetables.
  3. Stir occasionally for another couple of minutes to let the juices come out of the vegetables then pour in the can of tomatoes. Dissolve the stock cube in the water and stir into the pan.
  4. Cook under pressure (8-9 mins high,11-12 medium) according to the maker's manual. Take off heat and allow to cool by itself.