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Curried Parsnip Soup (Pressure Cooked)

Make Curried Parsnip Soup (Pressure Cooked) at home with Sweet Butter, Mild Curry Powder, and Heavy Cream. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 tbsp
• 1 tbsp
• 1/2 cup

Method (preview)

1. 1

   Peel, trim and cut the parsnips into 1/2-inch slices. Cut large tops into 2-3 chunks. (Your should have about 4 cups of chopped parsnips.)

2. 2

   Heat the butter in the pressure cooker.

3. 3

   Add the ginger and curry powder, stirr ing constantly for 5 seconds.

4. 4

   Add the celery, and stir to coat with the butter

5. 5

   Add the parsnips, stock, oats, and salt to taste, if desired.

6. 6

   Lock the lid in place and over high heat bring to high pressure.

7. 7

   Adjust heat to maintain hi gh pressure, and cook for 6 minutes.

8. 8

   Let the pressure drop naturally or use a quick-release method. (follow manufacturer’s instructions) Remove the lid, til ting it away from you to allow any excess steam to escape.

9. 9

   Puree all or part of the soup in a blender or food processor. Reheat, stirring in cream if desired. Adjust seasonings and serve.