Chunky Vegetable Soup

Winter is soup time!

Contrary to my big love of effortless cooking, I actually like making complicated soups. One of my all-time favourites is a deconstructed chilli popper soup, but that’s a recipe for another day.

Last night it was so cold that my kitchen felt like a walk-in freezer. So the less time I had to spend there, the better. Out came the pressure cooker. And 45 minutes later, out came a hearty veggie soup chock-full of goodness.

Who’s hungry? Vincent and I, but naturally I made enough soup to feed a family of 4.

Ingredients

  • 600 g carrot & lentil soup mix (contains carrots, celery, potato cubes, parsley, lentils and onion slices)
  • 600 g butternut soup mix (contains butternut cubes & onion slices)
  • 2 Knorr vegetable stock pots (dissolved in 600 ml boiling water)
  • 1 tbsp origanum
  • 1 tbsp garlic & herb seasoning
  • 1 tsp nutmeg
  • 2 tsp savoury herb mix
  • 6 dried chilli rings (don’t add so many if you don’t like heat)
  • salt & pepper

Soup it up

Chuck all the veggies into the pressure cooker.

Spice ’em up real good.

Give it a thorough stir.

Pour the vegetable stock into the pot.

Set the pressure cooker to high pressure and let it cook for 40 minutes. Once the timer beeps, release the steam and open her up.

Chunky, huh? Get a masher and go to town until the consistency is right for you.

Dinner is served

Look at those glorious little chunks!
Vincent had buttered toast with his soup.

Get the print-ready recipe here:

Chunky Vegetable Soup

  • Servings: 4
  • Difficulty: easy
  • Print

A truly tasty soup chock full of wholesome veg to fill your belly with warmth and happiness. This recipe is intended for pressure cooker use, but you can simply double the cooking time when making it on the stove. Best served with freshly baked, toasted bread.

Ingredients

  • 600 g carrot & lentil soup mix (contains carrots, celery, potato cubes, parsley, lentils and onion slices)
  • 600 g butternut soup mix (contains butternut cubes & onion slices)
  • 2 Knorr vegetable stock pots (dissolved in 600 ml boiling water)
  • 1 tbsp origanum
  • 1 tbsp garlic & herb seasoning
  • 1 tsp nutmeg
  • 2 tsp savoury herb mix
  • 6 dried chilli rings (don’t add so many if you don’t like heat)
  • salt & pepper

Directions

  1. Chuck all the veggies into the pressure cooker.
  2. Spice ’em up real good and give it a thorough stir.
  3. Pour the vegetable stock into the pot.
  4. Set the pressure cooker to high pressure and let it cook for 40 minutes. Once the timer beeps, release the steam and open her up.
  5. If it’s too chunky, get a masher and go to town until the consistency is right for you.
  6. Serve with toasted and buttered bread.

4 thoughts on “Chunky Vegetable Soup

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