Mediterranean vegetable soup

Delicious homemade vegetable soup recipe prepared Mediterranean-style with loads of vegetables and fresh herbs!

  • 40 mins cooking
  • Makes 2 Litre
  • Print


Mediterranean vegetable soup
  • 1 tablespoon olive oil
  • 200 gram swiss brown mushrooms, quartered
  • 1 (300g) red onion, coarsely chopped
  • 3 clove garlic, crushed
  • 2/3 cup coarsely chopped fresh basil
  • 1 (300g) eggplant, coarsely chopped
  • 2 (400g) red capsicums, coarsely chopped
  • 1 (150g) zucchini, coarsely chopped
  • 800 gram tomatoes (we recommend Kumato® tomatoes)
  • 2 cup (500ml) water


Mediterranean vegetable soup
  • 1
    Heat half the oil in 6-litre (24-cup) pressure cooker. Cook mushrooms until browned lightly. Remove from cooker.
  • 2
    Heat remaining oil in cooker. Stir onion, garlic and half the basil over heat until onion softens. Add eggplant, capsicum, zucchini, undrained tomatoes and water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook 5 minutes.
  • 3
    Release pressure using the quick release method and remove lid. Add mushrooms. Simmer with lid off until hot. Season to taste. Serve soup sprinkled with remaining basil.


If you have an electric pressure cooker you won't need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer's instructions before using. Recipe not suitable to freeze.

More From Women's Weekly Food