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Winter Root Vegetable Soup

  • 8servings
  • 198calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 1 1/2 cup(s) onions , coarsely chopped 2 tablespoon(s) garlic , finely chopped 6 cup(s) chicken stock

  3. 2 tablespoon(s) apple cider vinegar

  4. 1 pound(s) (about 2 1/2 cups) celery root , diced 75 pound(s) (about 2 1/3 cupts) baking potatoes , diced 75 pound(s) (about 2 1/3 cups) sweet potatoes , diced 5 pound(s) (1 3/4 cups) parnsips , diced 5 pound(s) (1 1/3 cups) carrots , diced 25 pound(s) (2 cups) turnips , diced 5 teaspoon(s) fresh gingerroot , minced 5 teaspoon(s) salt

  5. 1/4 teaspoon(s) cumin

  6. 1/4 teaspoon(s) curry

  7. 1/4 teaspoon(s) cinnamon

  8. 1/8 teaspoon(s) cayenne pepper

Instructions Jump to Ingredients ↑

  1. Make the soup : Heat the oil in a pressure cooker over high heat. Add the onions and sauté until soft, about 3 minutes. Add the garlic and sauté 1 more minute. Add the remaining ingredients, seal the pressure-cooker lid, and bring the cooker to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes. Release pressure using the quick-release method and carefully remove lid.

  2. Puree the soup : Transfer the soup in batches to a blender or food processor and blend until smooth. Serve hot.

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