Using a pressure cooker you can literally throw everything into the pot and turn it on. About 35 minutes later you have a chunky soup that will last for days and improve with time. It's a brilliant way to use up veggies in the fridge and find extra fibre. This is one of my favourite soups of all time. If you don't have a pressure cooker just simmer the soup slightly covered for about 50 minutes.
Set pressure cooker to the sauté function and once hot add olive oil. Add basil and cook until it turns almost black in colour. Add onions, garlic and celery and sauté for a few minutes until the onion is soft. Add remaining ingredients. Top up with a little extra water taking care not to go beyond the maximum water level. Secure the lid and pressure valve and turn the timer to setting 3. Once cooked, allow about a few minutes before releasing the valve. Open lid once all the steam has released. Serve with a little grated Parmesan.
Makes 6 servings
| Prep Time: | 5 mins |
| Cooking Time: | 35 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Soup | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1020 kj |
| Calories | 244 kcal |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Total Carbohydrate | 33 g |
| Total Protein | 10 g |
| Fibre | 9 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
