Chunky Vegetable & Mushroom Soup
Ingredients
- 3 tbsp of oil
- 1 large onion
- a handful of sliced leeks
- 1/2 tsp minced garlic
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp garlic salt (use normal salt if you don't have this)
- 200g frozen mixed vegetables
- 5 - 6 tbsp double cream
- chives (optional for garnishing)
- vegetable stock - 1 vegetarian stock cube dissolved in 300ml of boiling water
Preparation
In a pressure cooker add 3 tbsp of oil
Once heated add 1 large sliced onion, a handful of sliced leeks, 1/2 tsp of minced garlic and saute till slightly brown
Next add 1/2 tsp of thyme, 1/2 tsp black pepper and 1/2 tsp garlic salt (you can add more salt to taste after adding the stock, avoid adding too much now)
Let the herbs saute with the onion for a minute and then add 200g of frozen mixed vegetables and 400g of closed cup mushrooms, no need to slice the mushrooms as they'll be blitzed with a handheld blender
Mix well
Prepare some stock - dissolve 1 vegetarian stock cube in 300ml of water and add this to the pressure cooker
Stir with the remaining ingredients and then put the lid on and pressure cook for 10 minutes, until the vegetables are soft and cooked through
Safely remove the pressure cooker lid and use a handheld blender to pulse some of the large vegetables - don't pulse everything, remember you want some chunky pieces
Lastly stir in 5 - 6 tbsp of double cream (i didn't measure, i just added in as much as i thought i needed to make it creamy and rich)
Taste and adjust the salt if necessary
Add some chopped chives on top to garnish, serve with a nice crusty bread
Bon appétit! :) #afeliaskitchen #vegandmushroom #soup #vegetarian #omnomnom