John Myers
Ingredients for 4 servings:
- 1 tbsp rapeseed oil
- 1 large onion(s)
- 1 large garlic clove(s)
- 5 m.-sized potatoes
- 2 large zucchini
- 6 large carrots
- 1 liter of water, hot
- 2 tbsp vegetable broth, instant
- salt and pepper
- Paprika powder
- Chili powder, optional
- 2 tbsp soy milk (soy drink), soy cream or oat milk
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Low in calories and quickly prepared in a pressure cooker
Roughly dice the onion and finely dice the garlic clove. Peel or clean the potatoes, zucchini, and carrots, and cut them into approximately 1 cm cubes. Heat the oil in a pressure cooker, add the onion, and fry lightly. Then add the minced garlic clove. Fry briefly, stirring constantly. Add the remaining vegetables. It’s best to use hot water and add it. Close the pressure cooker according to the instructions. Leave the stove on high until the soup in the pot boils and the pressure builds up. Reduce the heat to the lowest setting (I use 1) and simmer for about 10 minutes. Then turn the heat off and leave it on the stove for another 5 minutes. After this time, release the steam from the pressure cooker according to the instructions, and then open it (when the pot is no longer under pressure!!). Purée the soup with a hand blender until smooth. If the soup is too thick, add a little more water. Season to taste with the spices and vegetable stock. Fresh herbs like parsley also go well. Serve in soup bowls and add the oat milk or soy milk/cream.
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