Farmhouse Vegetable Soup

fast.cook's picture

Jan. 04, 2012


Carrots 2 , peeled and cut into small dice
Swede 1 , peeled and cut into small dice
Parsnip 1 , peeled and cut into small dice
Potatoes 1 , peeled and cut into small dice
Onion 1 Small , peeled and roughly chopped
Leeks 2 Small , cleaned and thinly sliced
Bay leaf 1
Brown stock/Water and beef stock cube 1 cube
Salt To Taste
Freshly ground black pepper To Taste
Beurre manie 25 Gram , mixed with 15 milliliter flour (To Finish, Made With Butter)
Flour 15 Milliliter , mixed with beurre manie (To Finish, Tablespoon)



1) In the cooker, mix together carrots, swede, parsnip, potatoes, onions and leeks, with the bay leaf, stock or water and stock cube and seasoning .

2) See that the cooker is not more than half full.

3) Put the lid on the cooker, heat to high pressure and cook for 5 minutes.

4) Lower the pressure slowly and discard the bay leaf.


5) Heat and cook the soup in the open cooker.

6) Mix in the beurre manie in small pieces stirring continuously , until thickened.

7) Check and adjust the seasoning if needed.


8) Serve hot sprinkled with chopped parsley if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 451Calories from Fat 179

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 1491 mg62.13%

Total Carbohydrates 62 g20.7%

Dietary Fiber 8 g32%

Sugars 16 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet