30 Minute Vegetable Soup
This pressure cooker vegetable soup is ready in only 30 minutes, making it ideal for busy days. The recipe is adaptable, designed to help you use up various vegetables you have on hand. You can serve it as a brothy soup with egg noodles or reduce the liquid to create a thicker, stew-like consistency to serve over pasta. It yields a generous amount, perfect for 12 to 14 servings.
Ingredients
- 6 cups potatoes, diced
- 3 cups carrots, cut into rounds
- 2 cups onions, sliced
- 2 cups celery, sliced
- 3 tablespoons garlic, minced (or more, to taste)
- 12 ounces tomato paste
- 2 tablespoons parsley
- 2 tablespoons oregano
- 1/4 cup olive oil
- salt and pepper
- 6 -8 cups water
Method
- Prepare all the vegetables by dicing the potatoes, cutting the carrots into rounds, and slicing the onions and celery.
- Place the chopped vegetables into the pressure cooker along with the minced garlic, tomato paste, parsley, oregano, olive oil, salt, pepper, and water.
- Ensure the water level reaches at least three-quarters of the height of the vegetables inside the cooker.
- Secure the pressure cooker lid and position the weighted rocker on top.
- Place the cooker on a gas or electric burner and apply heat until the rocker begins to jiggle and steam, indicating optimal pressure has been reached.
- Once the pressure cooker is rocking steadily, allow it to cook for 15 minutes.
- After 15 minutes, turn off the heat and let the pressure cooker cool naturally until it fully depressurises.
- Open the cooker once the safety lock has dropped, indicating it is safe to do so, and your soup is ready to serve.
Nutrition (per serving)
Sodium266600 mg
Recipe details
CategoryLow Protein
Authorcrowmama
