Low-calorie vegetable soup
This light soup is perfect for those days when your body asks for something dierent -
it’s packed full of vegetables, very low in fat but high in flavour.
Makes About 2.5L
Preparation time 20 minutes
Pressure cooking time 20 minutes (excluding pressure building time)
Ingredients
4 spring/green onions, nely sliced
½ bunch celery, leaves included, nely sliced
2 small green capsicums, seeded, chopped
4 large carrots, nely chopped
300g green beans, trimmed and chopped
30g sachet spring vegetable soup mix
3 garlic cloves, chopped
3-4 sprigs fresh thyme
1L prepared vegetable stock, salt-reduced
1L tomato juice, no added sugar
Method
1. Place all the vegetables into the inner pot, with the soup sachet, garlic, thyme, stock and tomato juice. Close the lid.
2. Select the SOUP program in PRESSURE COOKING. Set time for 20 minutes. Press START.
3. Turn pressure regulator to VENT to allow the pressure to release. Remove lid. Remove the thyme. Ladle soup into bowls or
chill until required. Soup is best eaten within 5 days. Freeze for longer storage.
Cook’s note
Pressure Cook
Set valve to “Seal”
position.
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