Chicken, Bean and Vegetable Soup in Pressure Cooker

Soup is synonymous with cold to me. Soup is quick. Soup is easy. Soup is nutritious. Soup is comforting. So is warmth. Soup is whole. Soup is hearty. Soup is complete. Soup is contentment.

For this very reason soup is the first thing that comes to my mind when I am lazy or when my family is sick. And our favourite at home is this Chicken, Vegetable and Bean Soup. It is low-GI, gluten free, full of vegetables and can be enjoyed by everyone in your house. Give it a try next time when the weather is too chilly. There is nothing like curling up in your blanket, with a book in hand and slurping this soup from the other.

Serves: 8
Preparation Time: 30 minutes
Cooking Time: 15 - 20 minutes (in pressure cooker)

Ingredients

• 2 tbsp olive oil
• 1 leek, halved, washed and thinly sliced (as semi circles)
• 3 garlic cloves, crushed
• 1 green chilly, minced
• 1.5 tsp paprika (adjust to taste)
• 1.5 tsp mixed spice (adjust to taste)
• 1 large carrot, diced (less than 1 cm)
• 2 sticks celery, diced (less than 1 cm)
• 2 small zucchini, diced (less than 1 cm)
• 1 1/4 cups dry soup bean mix, washed
• 4 cups + 4-5 cups of water
• 1/2 kg skinless chicken legs
• Salt and pepper to taste
• a dash of turmeric powder (optional)
• parsley leaves, to garnish

Method
1. Heat oil over medium heat in a large pressure cooker. Add leek, garlic and green chilly and stir until leek softens. Add paprika and mixed spice and stir for 1 minute (spices must have a roasted aroma). Add carrot, celery and zucchini and cook for 2 minutes stirring continuously. Add dry soup mix, 4 cups of water, chicken legs, salt, pepper and turmeric powder. Increase heat and bring to boil. Now close pressure cooker and wait for pressure to build. Then reduce flame and cook for 10 - 15 minutes or until the soup mix and vegetables are just cooked. Remove from flame and wait for pressure to reduce.
2. Open pressure cooker and transfer content to a large sauce pan. Remove chicken legs from soup. Remove meat from bones and roughly chop chicken meat. Add chicken with remaining 4 - 5 cups of water (as required) back to soup and season to taste. Bring to boil. Then reduce heat and simmer until soup mix and vegetables are tender.

Serve hot on warmed bowls and garnish with parsley leaves.