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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!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 8 people
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ Tbsp sunflower oil
  • 1 large red onion
  • 2 carrots
  • 3 celery sticks
  • 100 g mushrooms
  • 100 g spinach
  • 100 g cabbage preferably very dark
  • 1 tin tomatoes
  • 100 g green beans
  • 2 Tbsp tomato purée
  • 1 leek
  • 100 g frozen peas
  • 1 litre hot vegetable stock
  • 50 g gluten-free pasta or normal for the tolerant
  • seasoning to taste
  • 1 tsp herbes de provence

Method
 

  1. Wash then slice up all the vegetables, but not too finely.
  2. 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.
  3. Add all the other vegetables (including the tomato tin & purée) plus the stock and bring to the boil.
  4. 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.