Food
Vegetable Soup
By Yankee Magazine|Feb 08 2005|
A great dinner for a wintery night or a light lunch or dinner for those watching their weight. Accompany with a good chunk of crunchy bread.
Yield
2 to 3 servings
Ingredients
4 cups water
2 buillion cubes, chicken flavor (Knorr brand)
1 medium size carrot, finely chopped
1 very small onion, finely chopped
1 stalk celery, finely chopped
1 small potato, finely cubed
1 handful brown rice (optional)
Instructions
Place all ingredients in pressure cooker. Close cooker carefully, and cook 10 to 15 minutes and serve.
Notes
Serve hot with a light drizzle of olive oil, a sprinkle of parsley, and a little dusting of parmesan cheese. Also tasty with a squeeze of lemon juice.
I like this soup. I do suggest the use of soup base over bouillon cubes.