Pressure Cooker Fennel, Parsnip, and Rutabaga Soup

Image of Caitlin Greene
Rated 5.0 based on 3 customer reviews
Pressure Cooker Fennel, Parsnip, and Rutabaga Soup
Pressure Cooker Fennel, Parsnip, and Rutabaga Soup

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

To make this recipe vegan, use coconut oil and vegetable broth instead of the ghee and bone broth.

Use other root vegetables like carrots and sweet potatoes for a different flavor and color.

Nutrition Facts

Per Serving: 180 calories; 5g fat; 25.3g carbohydrates; 12g protein; 11mg cholesterol; 1130mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 180 Calories from Fat 41
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 12%
Trans Fat 0.0g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.2g
Cholesterol 11mg 4%
Sodium 1130mg 47%
Total Carbohydrate 25.3g 8%
Dietary Fiber 5g 20%
Sugars 11.1g
Protein 12g
Vitamin A 5% Vitamin C 51%
Calcium 7% Iron 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Avi Foxi

Avi Foxi says:

Very flexible recipe - and great every time. Most recently was vegan, with sweet potato, parsnips, and zucchini. Seasoning consistent with recipe, and coconut oil instead of ghee. Very yum.

Image of Eddie Luciano

Eddie Luciano says:

When most people are pulling out their slow cookers for fall, I'm breaking out the pressure cooker to make soups and chilis. I added this recipe to my repertoire and it's easily a new favorite. Great texture, very creamy, and easy to make. Only substitution I made was using regular butter instead of ghee.

Image of Nathalie D

Nathalie D says:

Lots of rich, earthy flavors in this soup recipe. I didn't use bone broth, but swapped it for chicken broth instead. If you're looking for a nutritious, veggie-packed soup this is a good one to try.