Mixed Vegetable Soup

2 tomatoes, chopped
1 large potato, diced
1 large carrot, diced

1/2 cup green beans, chopped
1/2 cup green peas
1 large turnip, chopped
1/4 cup chopped cauliflower pieces
1/4 cup shredded cabbage
2 celery stalks, sliced
2 bay leaves
1/2 tsp. sweet basil
1/2 tsp. black pepper powder
1 small piece ginger, chopped
1 onion, chopped
4 cups water
salt and butter to taste
1/2 cup fresh coconut milk (optional, for creamy soup)


Put the tomatoes and 2 cups of water through a blender and strain. Place remaining ingredients, along with the blended tomato, in the pressure cooker. Cook for 3 minutes after full pressure is reached. Add a small amount of fresh butter and serve hot.

To make into a creamy soup, don't blend tomatoes separately but cook them instead in the pressure cooker with other vegetables. When cooked, put all ingredients through the blender. Then return mixture to the pressure cooker and add 1/2 cup fresh coconut milk. Mix thoroughly but do not boil.