Vegetable Soup
Ingredients
8 Cups of Vegetable Stock (Pre-heated)
1 Large Brown Onion (Diced & Fried)
2/3rds Red Capsicum (Diced & Fried)
2.5 Large Zucchinis (Diced)
4 Good Sized Carrots (Diced)
1 Turnip or 2 Parsnips (Diced)
1 x 400g Can of 4 Bean Mix
2 x 400g Cans of Diced Tomatoes with Paste
1/3 Cup Risoni or Rice
Pepper to taste
Note: If you like a soup that has less salt, then swap out half of the stock with a low salt stock.
Method
Make sure that you fry your onion and capsicum before you make your soup.
Pre-heat your vegetable stock in the microwave to cut down on the cooking time.
We dice our zucchini, carrots and turnip (or parsnips) using a Nicer Dicer. It slices our veges very quickly, and provides lovely diced cubes.
Add all of the ingredients to a pressure cooker, mix thoroughly, and cook for 28 minutes.
Note: We use a New Wave Multicooker, which has a pressure cooker / soup function. It’s awesome.
If you don’t have a pressure cooker, then you can cook the soup in a slow cooker. Alternatively you can cook the soup in a pot on the stove until all vegetables are cooked. If you use this method, then you will probably need to keep the lid on as much as possible to avoid evaporation, and you may need to add some extra stock or water. You will also need to stir the soup throughout the cooking process.
Note: We freeze our soup in containers, and we often eat it for our evening meal if we want to reduce our weight a little. Obviously if you’re wanting to lose weight, then don’t have bread with your soup 🙂
Note: We used to add lamb shanks to this soup, before we moved to a plant-based diet. If you want to add lamb shanks, then brown them first, and then cook the soup in a slow cooker (or under pressure) so that the meat falls off the bone.