Learn how to make this One-Pot Vegetable Soup, a nutrient-dense, gut-friendly meal using seasonal greens and legumes for optimal health.
Equipment
- Pressure cooker
Ingredients
- 1 medium yellow onion
- 1 large leek white and light green parts
- 1 medium potato Russet or Yukon Gold
- 2 large carrots
- 1 stalk of celery
- 1 medium turnip
- 1 small celeriac celery root
- 8 Brussels sprouts or 1/4 of a small white cabbage
- 4 oz approx. 100g Swiss chard
- 7 oz approx. 200g cooked chickpeas, drained and rinsed
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- Filtered water
Instructions
Begin by washing all vegetables thoroughly. Peel the onion, carrots, turnip, potato, and celeriac. Cut all the vegetables into uniform, small pieces. Having a consistent size ensures that everything cooks evenly and fits perfectly on a spoon.
Place all the cut vegetables into a pressure cooker. If you are using dry chickpeas, they must be soaked for at least 8 hours beforehand and added at this stage. Cover the vegetables with filtered water until they are fully submerged. Add the tablespoon of extra virgin olive oil and the sea salt.
Close the lid and bring the pot to pressure. Once the pressure rings have risen (or the indicator signals full pressure), cook for 20 minutes. If you are using a conventional pot, cover it and simmer on medium-low heat for approximately 40 minutes.
If you are using canned or pre-cooked chickpeas, do not add them at the beginning. Add them at the very end, just before serving, to prevent them from falling apart.
