Vegan Zucchini, Potato and Carrot Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon rapeseed oil
- 1 large onion (s)
- 1 large clove garlic
- 5 medium potato (s)
- 2 large zucchini
- 6 large carrot (s)
- 1 liter water, hot
- 2 tablespoon vegetable stock, instant
- salt and pepper
- Paprika powder
- Chili powder, optional
- 2 tablespoon soy milk (soy drink), soy cream or oat milk
Print Recipe
Pin Recipe Instructions
- Roughly dice the onion and finely dice the clove of garlic. Peel or clean the potatoes, zucchini and carrots and cut into approx. 1 cm cubes.
- Heat the oil in the pressure cooker, add the onion and fry lightly. Then add the crushed clove of garlic. Fry briefly, stirring constantly. Add the rest of the vegetables. It is best to take hot water and add it. Close the pressure cooker according to the instructions. Leave the stove on the highest setting until the soup boils in the pot and the pressure begins. Turn it down to the lowest level (1 for me) and simmer for about 10 minutes. Then turn it off and leave it on the stove for another 5 minutes.
- After this time, according to the instructions, let the steam escape from the pressure cooker and then open it (when the pot is no longer under pressure !!).
- Puree the soup with a hand blender until smooth. If the soup is too thick add a little more water. Season to taste with the spices and vegetable broth. Fresh herbs such as parsley also go well.
- Arrange in soup plates and add the oat milk or soy milk / cream.
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