For this soup recipe I thought I would go back to basics and use a pressure cooker. Vegetables cook a lot quicker and you don’t loose any of the steam so more of the nutrients are kept within the soup. You can use a slow cooker but don’t cook for too long as the veg will go to mush and you will have a very sloppy soup.
This dish is packed full with essential winter goodness to try and fight off those colds before they arrive.
Broccoli is high in fibre, 2.6g per 100g portion, high in antioxidant vitamins beta-carotene and C, and Potassium.
Cabbage, try to use a savoy cabbage as the green leafs contain more vitamins and minerals than the lighter variety, also has 3.1g per 100g portion of fibre.
Swede has 24 calories per 100g and contains the antioxidant vitamins beta-carotene and vitamin C and is a good source of fibre.
Kale is another green veg that is classed as a super food due to the high levels of antioxidants beta-carotene C and E and also contains potassium and magnesium.
- 2 Shallots – chopped finely
- 1 cm Fresh Ginger – chopped very finely
- ½ Butternut Squash - cubed
- ½ Swede - cubed
- 100 g Kale
- ½ Cabbage – chopped
- ½ Courgette
- 3 Carrots - cubed
- 1 Parsnip - cubed
- 8 Florets of Broccoli
- 4 Potatoes – cubed
- 1 tbsp of sesame seed oil
- 1 Knorr Vegetable stock cube with 500ml water (vegan, use the knorr vegetable stock pot)
- 1 tbsp mixed herbs
- Salt & Pepper to taste
- 1 tbsp coconut flour
- Heat the oil in a pressure cooker until hot, add the onions and ginger and simmer until soft.
- Add the remaining ingredients, pour over the stock and sprinkle the herbs and seasoning.
- Place the lid on and bring to pressure and cook for 10 mins
- Mix the coconut flour with a little water to make a paste and stir into the soup to add a thick sauce.
- Leave to cool for about 30 mins then blitz in the Nutrabulit