Thursday, June 2, 2011

Recipe: Pressure Cooker Vegetable Soup

Yesterday it was 90.  Today it was 55.  I love Vermont.

It was definitely soup weather.  You could make this with any vegetables really.  I've listed what I made it with.  Feel free to experiment!

Pressure Cooker Vegetable Soup

1 onion, chopped
1 c baby carrots, chopped
1 parsnip, peeled and chopped
1 bell pepper, chopped (mine was orange)
2 stalks of celery, chopped
1 c cherry tomatoes
1 small zucchini, chopped
1 c chopped baby portabello mushrooms
1 Tbsp olive oil
1 Tbsp Better Than Bouillon Vegetable Soup Base (or use broth to cover the veggies)
water to cover the veggies

1/2 can coconut milk

All sauteed

In a pressure cooker, heat oil on saute.  Add onions and saute until softened.
Mmmmm, veggies

All covered with water.
Add in the other vegetables and cover with water.  Stir in Soup Base.
After 6 minutes.  All cooked

Place the cover on the pressure cooker and cook at high pressure for 6 minutes.  When done, quick release pressure.

Using a potato masher (or an immersion blender on low), mash some of the veggies to thicken the broth a little.  Stir in coconut milk and serve.

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