Carrot Parsnip Soup
A simple vegetarian soup recipe, made in a pressure cooker.
Ingredients
- 1 yellow onion {chopped}
- 3 garlic cloves {minced}
- 8 carrots {peeled and chopped}
- 6 parsnips {peeled and chopped}
- 4 cups vegetable broth
- 1 cup water
- 1 tbsp lemon zest
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
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Prepare the vegetables: peel and chop the parsnips and carrots. Chop the onion and mince garlic.
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Select "Saute" on the Instant Pot. Once the pot warms up, add onions, salt and pepper and cook for ~3 minutes. Add garlic and cook for ~1 minutes.
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Add the carrots and parsnips. Stir to combine. Add lemon zest.
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Turn the Instant Pot "Off" briefly. Put the lid on a seal the Instant Pot, making sure that the valve is set to "Sealing."
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Select "Manual" on the Instant Pot. Adjust time to 15 minutes.
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Let the pressure naturally release for 15 minutes. Turn the seal valve and release any additional pressure.
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Blend the soup in a blender or use an immersion blender.
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Optional topping: 1 tablespoon of yogurt, whisked with 1-2 teaspoons milk.
Recipe Notes
I prefer using an immersion blender for better texture.
Slow Cooker / Crock Pot Instructions: Saute onion and garlic on the stove, with salt and pepper. Add chopped carrots, parsnips and lemon zest. Transfer everything to a crock pot or slow cooker. Cook on HIGH for 4 hours, or LOW for 6-8 hours. Let the soup cool for ~10 minutes before serving. Use an immersion blender or regular blender to puree the soup.