Ginohn
Soup (we make it in a pressure cooker)
We bought a 6 quart pressure cooker and found that it is great for
making tasty soups very quickly. Here’s an idea that makes a great
soup. You can, of course, make it without a pressure cooker but we
don’t know how long the cooking time is the traditional way. These are
ingredients we often use but you can use ANY vegetables you like!
Ingredients - Use however much you like of each!
-
1 quart box Imagine Natural Creamy Sweet Corn or Creamy Butternut Squash
Soup (www.imaginefoods.com) (these
are vegan)
-
olive oil
-
garlic
-
one or two onions
-
one medium sweet potato
-
three potatoes
-
one head broccoli
-
one eggplant
-
5 or 6 shiitake mushrooms
-
one or two portabella mushrooms
-
fresh or frozen corn
-
seasonings of your choice, such as Italian seasoning, black pepper, tamari,
chili powder, etc.
Chop the onions and garlic and start them sautéing in the oil on
low/medium heat in the pressure cooker while you chop up the rest of the
veggies and add them in. We like to start with the ones that take
longer to cook and work through to the faster cooking ones. Generously
add seasonings, the box of soup, and about 2 cups of water.
Cook on high pressure for 15 minutes.
Since posting this recipe, we've changed over to making something slightly
different. Lately we use about half a box of the creamy soup, and a whole
box of Imagine or Pacific brand vegetable stock. I add only enough water
to make sure the veggies are covered, and a generous handful of lentils,
probably about a cup or a cup and a half. Cooking time is longer, about
20 to 25 minutes. This soup has gotten rave reviews and many requests for
the recipe.
Yum yum yum,
Ginohn
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posted 8/17/0 updated 2/27/2