Autumn Soup

 

You will need:

 

1 tablespoon olive oil
1 onion, peeled and diced
2 cloves garlic, crushed
1 eggplant, trimmed and cubed
500g fresh tomatoes, roughly chopped
1 capsicum, deseeded and cubed
½ cup liquid vegetable stock
1 tablespoon freshly chopped oregano
1 teaspoon sugar
salt and pepper

 


 

Heat the pressure cooker over a medium heat and add oil. Sauté onion and garlic until soft. Add eggplant, tomatoes, capsicum and stock.

 

Put on the pressure cooker lid and lock it into place. Set to high pressure (2). Bring up to pressure and maintain that pressure for 5 minutes.

 

Release the pressure using the quick release method and remove lid. Remove from heat and puree in a food processor or blender until smooth. Return to heat and add the oregano, sugar and season to taste. Reheat and serve with crusty bread and garnish with fresh herbs.

 

Serves 2-4

 

For more recipes by Lisa Loveday buy her book here