J
JanePrep time:
00:20
A perky vegetable soup which packs in a good amount of your 5 a day! Good for anytime of the year.
Ingredients
- 2 tbsp olive oil
- 1 cup (1 small) red onion, diced
- 1 cup (2 ribs) celery, diced
- 1 cup (2 medium) carrots, diced
2 tsp (4 cloves) garlic, minced - 1 Tuscan blend
- 2 tbsp tomato paste
- 1 small (8 oz) sweet potato, peeled, small dice
- 1 cup sweetcorn
- 1 zucchini, small diced
- 6 cups (48 fl oz) vegetable broth
- 1 lemon, juiced
- fresh basil leaves
Instructions
- Slow Cook: 1) Heat the oil in a skillet; add onion, celery, carrot & cook for 3 minutes; transfer to cooker. 2) Stir in the garlic, Tuscan blend, tomato paste, sweet potato, sweetcorn, zucchini, & vegetable broth. 3) Cover and cook on LOW: 6 hours or HIGH: 2 1/2 hours. 4) Remove lid and stir in the lemon juice 5) Dress with fresh basil and serve with crusty Italian rolls
- Pressure Cook: 1) Heat the oil on sauté function; add onion, celery, carrot & cook for 3 minutes 2) Turn off sauté and stir in the garlic, Tuscan blend, tomato paste, sweet potato, sweetcorn, zucchini, & vegetable broth. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 5 minutes. 4) Vent with Quick Pressure Release. 5) Remove lid and stir in the lemon juice. 5) Dress with fresh basil and serve with crusty Italian rolls.
Tips
Add 1 cup of quinoa (rinsed) right before you add the broth. This thickens the soup and adds a source of gluten free energy, protein and fiber.
