Ingredients:

2 pints of stock – chicken or vegetable

Selection of vegetables peeled and diced – I used 3 potatoes, 3 large carrots, 1 large white onion, handful of frozen peas.

Salt and pepper

Dash of Worcester sauce

1 tsp of dried mixed herbs

Method:

Put everything into a large pan – I use my Prestige Pressure Cooker ( middle weight) to drastically reduce cooking time.

Put on to the heat and stir for a couple of minutes. Lid on and bring to steam for about 10 minutes (in a pan 25 – 30 mins)

Remove from the heat and allow to cool until pressure gone. Blend half of the mixture and recombine with the remaining soup.