Creamy Parsnip Soup- Instant Pot or Not

Are you familiar with the parsnip? It is a root vegetable that looks like a carrot but is white.
It's loaded with nutrients and tastes mild and delicious especially in soup. It is sold in a bag in the produce isle of the supermarket.

I but them in the supermarket in a bag

I frequently add a parsnip to soup recipes to give a soup a little extra sweetness, but this is the first time I actually made a parsnip soup. It's a nice soothing comforting creamy soup.




I'm curious- do you eat for taste or for nutrition?- do you even consider the idea that we need nutrient dense high energy fruits and vegetables to keep us feeling energized. Do you see a correlation between the way you feel and the way you eat?

Love to hear your response -

After a little research, I discovered that parsnips are a great source of antioxidants and vitamins-and contain anti-aging and anti-inflammatory properties . Parsnips provide fiber, folate, potassium, vitamin k, calcium, zinc, and vitamin C. Perhaps I should make this delicious soup more often.

As a root vegetable, parsnips pair well with other root vegetables like potatoes and carrots. The trio creates a rich satisfying fall soup that is light yet filling. If you are trying to keep your carbs a little lower, you could substitute kohlrabi ( a healthy but lower carb vegetable) for the potatoes.

Being gluten free, vegan and nut free, this soup works for a diverse group of eaters.

Creamy and light- it could be a perfect starter for your Thanksgiving meal.

I make my Potato and Parsnip Soup in the Instant Pot because the IP is so easy, and  I can't imagine going back to using the stove top- BUT you can.. !!! Follow the IP directions but just use a soup pot. ( bring to a boil and simmer covered until all veggies are soft).

This is the Instant Pot I use: Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

This is a wonderful soup for grounding your root chakra with a blend of potatoes, parsnips and carrots- three delicious root vegetables.

Another soup that could be perfect for Thanksgiving is my vegan Roasted Chestnut Mushroom Bisque served in an acorn squash. What a lovely presentation!

Next week I will be posting my Vegan Thanksgiving Menu-

Ingredients: 

Olive oil spray or 1/2 cup of vegetable broth
1 cup of diced shallots ( about 3 large shallots)
3 cups of diced organic potatoes (with skin)
3 cups of chopped parsnips ( organic if you can find them)
1 cup of diced organic carrots
Cracked pepper
A few shakes of salt free seasoning ( I use Trader Joe's - 21 Salute)
5 cups of vegetable broth
4 cups of water

Directions Instant Pot or Stove Top

Saute the shallots in the Instant Pot or in a soup pot for 3 minutes, stirring. Add remainder of ingredients. Using the Instant Pot, secure the lid, close the steam valve and set to pressure cook on high for 12 minutes. When done, allow the steam to release naturally or release manually according to manufacturer's directions. Use an immersion blender to blend until smooth.

If using a regular soup pot, add the remaining ingredients, bring to a boil and then simmer until the vegetables are soft. When done, use an immersion blender to blend until smooth.

Sharing on Beth Fish Read's Weekend Cooking where anyone can share a food related post

Sharing on Deb's Souper Sunday with anyone can share a soup, salad, or sammie..