Directions:
- Saute the garlic, onions and celery gently in the olive oil in the bottom of the pressure cooker.
- Add all the rest of the ingredients and fill with water until it it 3/4 full. It's important not to fill your pressure cooker more than 3/4 full for safe cooking.
- Seal,Bring up to pressure and cook for 40 minutes.
- Turn off the heat and let the pressure drop naturally. Strain the liquid though a sieve into a large pot, press as much liquid out of the vegetables as you can, discard the vegetables.
- Once cool freeze the liquid for use in vegetarian soups, sauces, lasagne etc.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 694.94 Kcal (2910 kJ) | ||
| Calories from fat | 253.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.22g | 43% | |
|---|---|---|---|
| Sodium | 2826.4mg | 118% | |
| Potassium | 3278.06mg | 70% | |
| Total Carbs | 98.91g | 33% | |
| Sugars | 45.17g | 181% | |
| Dietary Fiber | 32.43g | 130% | |
| Protein | 18.64g | 37% | |
| Vitamin C | 183.3mg | 306% | |
| Vitamin A | 2.2mg | 72% | |
| Iron | 2.3mg | 13% | |
| Calcium | 445.9mg | 45% | |
| Amount Per 100 g | |||
| Calories | 48.42 Kcal (203 kJ) | ||
| Calories from fat | 17.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 43% | |
|---|---|---|---|
| Sodium | 196.95mg | 118% | |
| Potassium | 228.42mg | 70% | |
| Total Carbs | 6.89g | 33% | |
| Sugars | 3.15g | 181% | |
| Dietary Fiber | 2.26g | 130% | |
| Protein | 1.3g | 37% | |
| Vitamin C | 12.8mg | 306% | |
| Vitamin A | 0.2mg | 72% | |
| Iron | 0.2mg | 13% | |
| Calcium | 31.1mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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