Under Pressure Vege Soup Recipe

Here’s what we like to do when work ends a little late, and time is not on our side for the fanciest of dinner prep: we chuck whatever we can find in the fridge into the pressure cooker, and hope for the best.

Pressure Cooker Vegetable Soup Recipe

Vegan, Gluten-Free, Soy-Free, Nut-Free

Things We Found In The Fridge:

Leek

Tomatoes

Sweet potatoes (great for thickening the soup!)

Broccolis

Carrots

Cauliflowers

Celery

Coriander

(measurements are hardly necessary for this one; feel free to use as many or as little of each ingredient as you like)

Steps:

1. Clean the ingredients thoroughly*.

2. Cut them up.

3. We’re using a pressure cooker to cook this because a) it shortens the cooking time and b) there’s no need to watch over the pot so you can use the time to prepare other dishes or take a quick shower.

4. Start by stir-frying the leeks in extra virgin coconut oil.

5. Add in the rest of the vegetables and sauté until they brown slightly. 

6. Cover with water. Season with sea salt and cayenne pepper.

7. Set the pressure cooker on ‘High Pressure’ setting, and set timer for 8 minutes.

8. Once that’s done, stir in the coriander.

9. The funnest part: get your immersion blender and blitz it all up. Season a bit more if you need to.

10. Dig in! 

*If you have access to a Kangen machine, clean all the ingredients with high alkaline water (pH 11.5) to get rid of pesticide residue. 

Still find that this recipe requires too much effort? A smoothie bowl is just as filling! =)