Here is a soup with Mediterranean flavours, reminiscent of ratatouille, very healthy and perfect for courgette season.
10 people made this
2 tablespoons olive oil
2 onions, quartered
2 garlic cloves, minced
2 red peppers, chopped
5 tomatoes, chopped
3 potatoes, chopped
1 teaspoon ground cumin
6 basil leaves
4 parsley sprigs
6 courgettes, sliced into rounds 5mm thick
1 (400g) tin chickpeas, drained
1 (300g) tin mushrooms, drained
Method Prep:10min › Cook:40min › Ready in:50min
Heat the olive oil in a pressure cooker. Cook and stir the onions and garlic until fragrant, about 1 minute. Stir in the red peppers, tomatoes and potatoes. Pour in the water, stir in the cumin, basil and parsley. Close the pressure cooker and cook for about 20 minutes.
Open the pressure cooker. Set aside about 1/3 of the vegetables, and puree the remaining vegetables with a hand blender. (Try to blend all of the basil leaves and parsley sprigs.)
Return the whole vegetables to the pressure cooker, and stir in the courgettes, chickpeas and mushrooms. Cook the mixture for an additional 20 minutes under pressure. Serve hot.
Serve with grilled bread, spread with roasted garlic.