Rustic Vegetable Soup

20 55 159
Ingredients Minutes Calories
Prep Cook Servings
30 min 25 min 8
Rustic Vegetable Soup
Health Highlights

Ingredients


5 beet(s) Beets, raw (with greens, washed)
4 medium Carrots (washed)
3 small potato Sweet potato (washed)
2 parsnip(s) Parsnip (peeled)
2 cup Butternut squash (peeled)
1 medium Yellow onion (peeled)
3 clove(s) Garlic
86 gm Shiitake mushrooms, raw (stems removed)
4 leaves Kale (washed)
1 tbsp Garlic (minced)
1 cup shredded Green cabbage (sliced)
1 bunch Parsley, fresh (chopped)
1 can(s) (14oz) Diced tomatoes, canned
1 tbsp Turmeric, ground
1 tsp Cinnamon
8 cup Vegetable stock/broth
1 cup Water
1/4 cup Pumpkin seeds (pepitas)
1/4 tsp Salt
1/4 tsp Black pepper

Instructions


  1. Remove beet greens from beets, chop both into bite size pieces and add to pressure cooker. Chop remaining raw vegetables into bite size pieces and add to pressure cooker. Add turmeric, cinnamon and vegetable broth. 
  2. Fasten lid to cooker, by following directions of cooker. Cook over medium high heat for 25-30 minutes. Cooker valve should close allowing pressure to build in cooker. A steady release of excess pressure should be heard while cooking.
  3. After 25 minutes, carefully release pressure until all pressure is gone and top is able to be opened.
  4. Remove top, ladle into shallow bowls and serve. Garnish with pumpkin seeds and season to taste minimally with salt and pepper.

Nutrition Facts

Per Portion

Calories 159
Calories from fat 19.4
Calories from saturated fat 3.2
Total Fat 2.2 g
Saturated Fat 0.4 g
Trans Fat 0
Polyunsaturated Fat 5.4 g
Monounsaturated Fat 11.2 g
Cholesterol 0
Sodium 826 mg
Potassium 995 mg
Total Carbohydrate 34 g
Dietary Fiber 9.0 g
Sugars 11.9 g
Protein 5.2 g

Dietary servings

Per Portion


Vegetables 4.2

Energy sources


Pygal75%442.5019439223262256.5919597506881512%298.1544968987056163.3554724779147313%345.09196070477645114.4922904774758275%12%13%CarbohydratesFatProtein

Meal Type(s)

Soup




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