Instant Pot Root Vegetable Soup
340kcal
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove
- 1 inch ginger (chopped coarsely)
- 1 medium onion
- 2 pounds carrots (peeled, chopped coarsely)
- 2 medium potatoes (peeled, chopped coarsely)
- 1 large parsnip (peeled, chopped coarsely)
- 1½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspon paprika
- ¼ teaspoon ground turmeric
- 1 teaspoon cumin
- 32 oz low sodium broth (chicken or vegetable broth)
- 1 cup water
- ½ cup cream heavy cream or coconut cream
Method
- Turn on the instant pot, select "saute" and add oil.
- Add onion, garlic and ginger cook just until fragrant.
- Add chopped vegetables (carrots, potato, parsnip), salt, black pepper, turmeric, paprika, cumin, broth, water, and stir. Close and lock lid. Turn Pressure Valve to the Sealing position and cook at high pressure for about your 15 minutes. When the cooking cycle is complete, immediately vent to release the remaining pressure.
- Open the lid and stir the cream (heavy cream or coconut milk), use a hand blender to puree the soup. Adjust seasoning if needed.
- Serve and enjoy.
Nutrition
Calories340kcalCarbohydrates43gProtein10gFat17gSaturated Fat8gCholesterol41mgSodium1123mgPotassium1357mgFiber10gSugar14gVitamin A38449IUVitamin C28mgCalcium144mgIron4mg