In a previous article of UpFront, you mentioned "a delicious vegetable soup..." using a pressure cooker. I wonder if you could give that recipe (usually 1 1/2 servings). I must eat as much salt-free as possible and it is hard to find packaged soup that conforms to this. I've tried the powder soups from health food stores, but they leave much to be desired. Thank you.
Menachem Mendel Rosen
I'd consider it a great act of mercy to rescue you from having to eat packet soups. Other than the bouillon powder as a short cut to making a stock, powdered soups are not exactly gourmet food. The quantities in this recipe are for more than just 1 1/2 servings. To get the full benefit of making this soup, a larger pot-full is recommended. If you don't use all the soup at one sitting, it is no problem to freeze what is left over.
PRESSURE COOKER VEGETABLE SOUP
1 Tbsp. small white kidney beans (soaked overnight)
1 Tbsp. red or brown lentils (soaked overnight)
1 large potato, diced in 1-cm cubes
2 medium carrots, peeled and diced
2 medium zucchini, diced (do not peel)
2 sticks of celery, sliced about 1-cm long together with the leaves coarsely chopped
About 6 mushrooms, thinly sliced or a Tbsp. of dried mushrooms
1 large tomato, coarsely cut
1 Tbsp. of tomato paste
1 tsp. of dried oregano
1 large onion, coarsely chopped
2 cloves of garlic, sliced
2 Tbsp. olive oil
For a meaty soup add one or two turkey necks
1â„2 tsp. ground black pepper
If using the turkey necks you should be able to have sufficient saltiness from the koshered meat. Otherwise you may need to season the soup with a suitable salt substitute. However tastier the vegetables would be by cooking in the pressure cooker, a little seasoning is generally required.
Method: Heat the olive oil over a high heat in your pressure cooker without the lid.
Add the onion and garlic and fry till they appear transparent but not yet brown. Add the fresh vegetables to the onions and garlic and continue cooking without water for about 10 minutes, stirring frequently. This is to sweat the vegetables and enhance their flavor.
Add two liters of water to the pot together with all the remaining ingredients. Stir the mix well to dissolve the tomato paste.
Put the lid on the pressure cooker and seal it according to the maker's instructions. Apply high heat till the pot begins to hiss, then lower the heat to a minimum and allow to cook for about 45 minutes. Then turn off the heat and allow the pot to cool slowly - that is, until the pressure has gone down.
When your cooker is no longer under pressure you can open it and enjoy the results of your labor.
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