Vegetable Soup
Have leftover vegetables from Thanksgiving or that big special dinner? This is the perfect way to use them. Make a warm vegetable soup.
Cooking MethodPressure Cooker
Ingredients
- Wash and chop in small pieces 1.5 kilograms total of the following
- vegetables:
- cabbage
- carrots
- cellery
- green, red and/or yellow peppers
- courgettes (zucchini)
- broccoli
- green beans
- leek
- tomatoes
- parsley
Instructions
1. Peel and chop in small pieces one big onion and three cloves of garlic.
2. Heat 1/2 cup olive oil in the pressure cooker, if available, or in a normal large pot, fry the onion until glassy, add the garlic, and after stirring a while add the vegetables, approx. 3 liters water and one tablespoon of salt.
3. In the pressure cooker boil as indicated or in the normal pot until the carrots are soft (approx. 45 minutes).
4. When the soup is ready add the juice of one or two lemons.
5. The recipe results in a clear soup if you pour it through a sieve when ready and put the vegetables aside (put them in the blender, add some flour and egg or egg substitute, make little balls and fry them in good oil).
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