Boiling time: 15 min.
Have you always wanted to prepare a vegetable soup in a pressure cooker in these cold winter months? I don’t know where you live, but I live in an area where it is nice and cold and there is a lot of snow and ice. And I discovered that there is nothing better than cooking vegetable soup in a pressure cooker, which you can enjoy while sitting by the fireplace. So I decided to cook it today with the vegetables I just bought in the grocery store. If you can access the vegetables directly from the garden, that’s of course even better. If I do this in summer, I use vegetables from my garden, but in winter that is not always possible.
For this recipe I decided today to use celery, carrots, onions, green beans and white potatoes. However, you can use any vegetable, including parsnip, beans or mushrooms. I even made vegetable soups with broccoli, trout and cauliflower. Just make sure you choose the vegetables you like to eat in nature.
I also added beef stock cubes and beef stock. You don’t have to use these ingredients if you don’t want to use them. You can simply remove the stock cubes and replace a cup of beef stock with water or vegetable stock. However, I noticed that the stock cubes and the beef broth gave this soup an extra depth.
- 1 tablespoon butter
- 1 stalk of celery (crushed)
- 1 pot of carrots (diced)
- 1/2 cup of onions (diced)
- 1 clove of garlic (sliced)
- 2 cups of stewed tomatoes
- 1/2 jar of tomato puree
- 2 stock cubes (beef)
- 4 glasses of water
- 1 cup of beef or vegetable stock
- 1 cup of green beans (sliced)
- 1 cup of white potatoes (peeled and diced)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon flour
- 1 pinch of basil (dried)
- 1 pinch of rosemary (dried)
- 1 pinch of sage (dried)
Okay, for this recipe for vegetable soup cooked in a pressure cooker, you need at least a 6-quarter pressure cooker, although 8 quarters is even better. And with a honeycomb structure or tanning. If you have one, you can use the stove to wipe your vegetables. Otherwise you must use a separate frying pan for the next part.
Chop the carrots, onions and celery into pieces and put them in an oven or frying pan with a tablespoon of butter. You want to saturate them so that they become a bit lame, but not so much that they start to lose their colour.
Then beat the vegetables with flour. Now it’s time to put them in the pressure cooker. Then add the water, the stock cubes, the steamed tomatoes, the tomato puree and the stock. Then add all the herbs (basil, rosemary, sage, chopped garlic and Worcestershire sauce). Add green beans and white potatoes in cubes.
Place the lid on the pressure cooker and close it. Now cook the vegetable soup for 5 to 10 minutes. After this time, remove the heat (or turn it off) and allow the pressure to drop naturally. If you are sure that it is mainly under pressure, carefully remove the lid.
Now you can serve yourself or your family and friends your vegetable soup. Place in your favorite dish(s) and serve with a glass of crackers. I usually use oyster crackers, but you can also use salty crackers. The choice is yours, your appetite!
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