Another soup recipe that is a definite keeper and great for those days where you just want something warm AND light! In the meantime, I’m on the hunt for some kobo ereader reviews.
Five vegetable soup
2 medium-large red bell pepper
2 large leeks
1 large zucchini
1/4 portion of a pumpkin
2 large tomatoes
Approx 1 liter of stock – I used vegetable stock
Some garlic croutons and mozzarella cheese – optional
- Wash and roughly cube all the vegetables.
- Add some olive oil in a pressure cooker and fry the vegetables on high for 1-2 minutes before adding in the stock. Cover and cook under pressure for 15-20 minutes.
- Once ready, release the pressure, remove the cover and blend until smooth. Season with salt and pepper if needed and serve warm or hot with some croutons and mozzarella cheese.