Pressure cooker mixed vegetable soup

I would recommend including roasted butternut squash/pumpkin in this recipe.

1 tbsp oil

2 cups finely diced vegetables: onion, leeks, potatoes, carrot, butternut squash, broccoli, red pepper

2.5 cups water

1-2 tsp tomato puree

1 tsp dried mixed herbs

Half a vegetable stock cube

2 clumps frozen spinach

1. Fry onions and leek until brown

2. Add carrot, potato, butternut squash, broccoli, water, half stock cube, mixed herbs, and tomato purée

3. Cook in pressure cooker on highest setting for 5 minutes

4. Add frozen spinach

5. Let cool then blend until smooth