Mediterranean vegetable soup
Delicious homemade vegetable soup recipe prepared Mediterranean-style with loads of vegetables and fresh herbs!
- 40 mins cooking
- Makes 2 Litre
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Ingredients
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 canned crushed tomatoes
- 2 cup (500ml) water
Method
Mediterranean vegetable soup
- 1Heat half the oil in 6-litre (24-cup) pressure cooker. Cook mushrooms until browned lightly. Remove from cooker.
- 2Heat 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.
- 3Release 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.
Notes
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.
