Garden vegetable soup from the pressure cooker

Ingredients for 4 servings:

• 1 large onion(s)
• 200 g beans, green, fresh
• 4 medium-sized carrots
• 5 m.-sized potatoes
• 1 large zucchini
• 8 small tomatoes
• 1 ½ liters of water
• 1 tbsp oil
• 3 tbsp, heaped vegetable broth, instant
• ½ tsp pepper, ground
• 1 tsp sweet paprika powder
• 4 tbsp condensed milk 4% or cream to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian

Peel the onion and cut into approximately 1 cm pieces. Wash the beans and trim the ends. Peel the potatoes, zucchini, and carrots. Cut the vegetables into approximately 1 cm cubes. Halve or quarter the tomatoes, depending on their size. Heat 1 tablespoon of oil in a pressure cooker. Add the diced onion and fry for about 2 minutes, stirring. Add the remaining vegetables and fry for about 2 minutes, stirring occasionally. Add water and close the pressure cooker according to the instructions. Bring to a boil. Reduce heat to low and simmer for about 15 minutes. Turn off the heat and let stand on the stovetop for about 10 minutes. Open the pressure cooker when it is no longer under pressure. Be sure to follow the instructions. Season to taste with the spices. Serve the soup in bowls and add a spoonful of condensed milk or cream to each. If desired, add a few dashes of Maggi to add more flavor. Tip: You can fry some dried meat with the onions and add beef sausages to the soup.