Ingredients: 

• 2 brown onions

•  6 cloves garlic

•  8-10 celery stalks

•  3 large carrots

•  1 capsicum/bell pepper

•  1 TBSP of dried mixed herbs

•  1 vegan “chicken” stock cube

•  2 tsp of powdered vegetable stock

•  ½ tsp of chili flakes

•  1 ½ liters water

•  3 tins of chopped tomatoes

•  1 bunch curly kale

•  1 large handful of parsley

•  Salt and pepper to taste

Instructions:

1. Put your pressure cooker in a saute setting. (You can use your stove)
2. Chop onion and garlic and add chopped onions into your pot. 
3. Add a small amount of water. 
4. Chop 8-10 celery stalks and 3 large carrots.
5. After browning the onions, add chopped veggies. Then stir regularly. 
6. Add chopped capsicum/bell pepper, 3 tins of chopped tomatoes, 1 ½ litre of water, and wheat pasta. Then mix. 
7. Chop your kale and a handful of parsley. 
8. When the veggies are cooked, add in your chopped kale and parsley. 
9. Add a little bit of pepper, chilli, salt, vegetable stock, dried mixed herbs, vegan “chicken” stock cube
10.  Time to plate! Add your soup to a bowl, then add avocado and mock chicken as toppings. Then salt, pepper, and chilli flakes to taste.