A speedy,full flavoured soup bursting with goodness, warmth and all manner of vegetables.
Whilst not authentic, I have made this recipe loads of times, and kept the base the same but adapted the vegetables to whatever I have in at the time, and it never fails to be a hit. You too can add or subtract any vegetables you like to suit you and your families tastes.
You can add lentils or beans to bulk it out too. It really is very versatile.
I've used the PC part of the Ninja Foodi Multicooker, but this can also be done in an Instant Pot or on the stove.
Why not give this a try and let us know how you get on in the comments below.
We love to hear your feedback. E x
Prep:-
Slice the onion, celery,and leek. Chop the vegetables into chunks
Turn on the foodi and turn the dial to Sauté level 3.
Add the butter into the pot along with the onion, leek and celery.
Sauté for 3-4mns until the onion etc is soft then add the carrot and turnip.
Add the tomatoes and courgette.
Stir through and add the garlic, herbs, bay leaf, and tomato purée.
Add the Passata, along with the stock cubes and water.
Snap the pasta into small pieces and add into the pot.
Stir through.
Close the lid, place the toggle in the SEAL position and move the slider to the left side.
Switch the foodi onto Pressure-High for 5 mns.
Pre will appear as it builds pressure for 6-8mns before beginning to PC.
It will then Pressure Cook for 5 mns.
Once finished let it release naturally-8-10mns. It will beep when finished.
Turn the toggle to VENT to make sure all the pressure has released, then push the slider to the right and carefully open the lid.
(you can do a quick release if preferred)
Remove the Bay leaf and discard.
Add the Spinach, stir through and add the sugar.
Taste and adjust the seasonings if needed.
Add more stock/ water if needed.
To Serve- divide into 4 bowls, add a sprinkle of black pepper and a garnish of Parmesan with some garlic buttered crusty bread on the side,all ready to dip into the broth.
Easy swaps:-
Butter for oil.
Red onion for white.
Turnip for Sweet Potato.
Pasatta for tinned tomatoes.
Beef/chicken stock cubes for Vegetable.
Linguine for any pasta.
Spinach for Parsley.
Fresh veg for frozen.
Parmesan for cheddar or dried hard cheese
Pressure cooker for Stove-
Use a lge pot, follow steps 1 and 2, then bring it to the boil,lower the heat and simmer for 30mns or until veggies are cooked. Follow steps 4 and 5 to finish.
Tip:- I let the pressure release naturally for 2 reasons. 1- it stops you getting a shower of red tomato steam all over the ceiling or walls, and 2- it continues to cook as it releases, ensuring that any hard veg is soft by the time I open the lid.
Tip:- I've used a mix of stock cubes as I sometimes find using all beef or chicken is too strong but a blend of both works really well.
Ingredients
Directions
Prep:-
Slice the onion, celery,and leek. Chop the vegetables into chunks
Turn on the foodi and turn the dial to Sauté level 3.
Add the butter into the pot along with the onion, leek and celery.
Sauté for 3-4mns until the onion etc is soft then add the carrot and turnip.
Add the tomatoes and courgette.
Stir through and add the garlic, herbs, bay leaf, and tomato purée.
Add the Passata, along with the stock cubes and water.
Snap the pasta into small pieces and add into the pot.
Stir through.
Close the lid, place the toggle in the SEAL position and move the slider to the left side.
Switch the foodi onto Pressure-High for 5 mns.
Pre will appear as it builds pressure for 6-8mns before beginning to PC.
It will then Pressure Cook for 5 mns.
Once finished let it release naturally-8-10mns. It will beep when finished.
Turn the toggle to VENT to make sure all the pressure has released, then push the slider to the right and carefully open the lid.
(you can do a quick release if preferred)
Remove the Bay leaf and discard.
Add the Spinach, stir through and add the sugar.
Taste and adjust the seasonings if needed.
Add more stock/ water if needed.
To Serve- divide into 4 bowls, add a sprinkle of black pepper and a garnish of Parmesan with some garlic buttered crusty bread on the side,all ready to dip into the broth.
Easy swaps:-
Butter for oil.
Red onion for white.
Turnip for Sweet Potato.
Pasatta for tinned tomatoes.
Beef/chicken stock cubes for Vegetable.
Linguine for any pasta.
Spinach for Parsley.
Fresh veg for frozen.
Parmesan for cheddar or dried hard cheese
Pressure cooker for Stove-
Use a lge pot, follow steps 1 and 2, then bring it to the boil,lower the heat and simmer for 30mns or until veggies are cooked. Follow steps 4 and 5 to finish.
Tip:- I let the pressure release naturally for 2 reasons. 1- it stops you getting a shower of red tomato steam all over the ceiling or walls, and 2- it continues to cook as it releases, ensuring that any hard veg is soft by the time I open the lid.
Tip:- I've used a mix of stock cubes as I sometimes find using all beef or chicken is too strong but a blend of both works really well.