Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 1tablespoons olive oil
- 1 medium yellow onion, peeled, diced small
- 3 cloves garlic, peeled, minced
- 1 medium carrot, peeled, sliced
- 1 medium waxy potato, peeled, medium diced
- 1 medium sweet potato, peeled, medium diced
- 1 medium parsnips, peeled, medium diced
- 400grams diced tomatoes
- 750milliliter chicken stock
- 1teaspoons thyme, fresh, chopped
- 1 leaf bay leaf
Nutrition per serving
542kJ / 129Cal
542 Kilojoules or 129 Calories
6% of daily energy intake*
Protein
3.8grams
Fat
3.5grams
Carbs
21.2grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Comforting root vegetable soup is packed with nutrients and ready in no time. Make a batch for your weekly meal prep for lunches and dinners on the go.
Method
Step 1 of 4
Heat a pressure cooker to medium heat adding in the olive oil to coat the bottom. Add the diced onions, caramelized for 5 minutes before adding in the garlic for 30 seconds.
Step 2 of 4
Stir in the carrots, waxy potatoes, sweet potatoes, parsnips, diced tomatoes, chicken stock, thyme and bay leaf, attached the lid tightly onto the pressure cooker, cook on high heat for 20 minutes.
Step 3 of 4
After 20 minutes of cooking turn the pressure cooker off, slowly releasing the pressure.
Step 4 of 4
Carefully remove the hot lid, season the soup before serving warm.
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