About
When the colder weather starts to make its way in, this Root Veggie Soup is our favorite to sip on. Not only is this savory broth loaded with blended veggies from our fall harvest, but it's also swimming with warm, rich seasonings that just taste so appropriate when the air outside is a little cooler. Cozy and comforting, Root Veggie Soup is perfect for all your fall and winter dinners!
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups onion, chopped
- 2 tablespoons garlic, minced
- 6 cups chicken stock
- 2 tablespoons apple cider vinegar
- 1 pound celery root, peeled and cubed
- 3/4 pound baking potatoes, peeled and cubed
- 3/4 pound sweet potatoes, peeled and cubed
- 1/2 pound parsnips, peeled and cubed
- 1/2 pound carrots, peeled and sliced
- 1/4 pound turnips, trimmed and peeled, chopped
- 1/2 teaspoon fresh ginger root, peeled and grated
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon curry
- 1/4 teaspoon cinnamon
- cayenne pepper, to taste
Directions
Step 1 -In a pressure cooker over high heat, add the oil.
Step 2 -Add the onions to the heated oil and sauté until they are soft, about 3 minutes.
Step 3 -Add the garlic to the onions and sauté, about 1 minute.
Step 4 -Add the chicken stock, the apple cider vinegar, the celery root pieces, the baking potatoes, the sweet potatoes, the parsnips, the carrots, the turnips, the ginger root, the salt, the cumin, the curry, the cinnamon, and the cayenne pepper to the onion mixture and stir to combine.
Step 5 -Seal the lid on the pressure cooker and bring it to high pressure.
Step 6 -Reduce the heat just enough to maintain the high pressure and cook the soup for 8 minutes.
Step 7 -Release the pressure using the quick release method on the pressure cooker, then carefully take the lid off.
Step 8 -Use an immersion hand blender to carefully blend the soup until it is smooth.
Step 9 -Serve the soup sprinkled with more of the cayenne, if desired.
