Curried Parsnip Soup
Yield
4 servingsPrep
15 minCook
30 minReady
1 hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
parsnips
|
|
| 3 | tablespoons |
butter, unsalted
|
|
| 2 | teaspoons |
ginger
minced |
|
| 1 | tablespoon |
curry powder
|
|
| 4 | stalks |
celery
sliced |
*
|
| 4 | cups |
vegetable stock
|
|
| ½ | cup |
rolled oats
|
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
parsnips
|
|
| 45 | ml |
butter, unsalted
|
|
| 1E+1 | ml |
ginger
minced |
|
| 15 | ml |
curry powder
|
|
| 4 | stalks |
celery
sliced |
*
|
| 946 | ml |
vegetable stock
|
|
| 118 | ml |
rolled oats
|
|
| 118 | ml |
heavy whipping cream
|
|
Directions
Peel, trim and cut the parsnips into ½-inch slices.
Cut large tops into 2 to 3 chunks.
Heat the butter in the pressure cooker.
Add the ginger and curry powder, stirring constantly for 5 seconds.
Add the celery, and stir to coat with the butter .
Add the parsnips, stock, oats, and salt to taste, if desired.
Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure, and cook for 6 minutes.
Let the pressure drop naturally or use a quick-release method.
Remove the lid, tilting it away from you to allow any excess steam to escape.
Purée all or part of the soup in a blender or food processor.
Reheat, stirring in cream if desired.
Adjust seasonings and serve.
