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


  • 2 tablespoon ghee
  • 1 fennel head, chopped and top removed
  • 1 onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 6 to 7 parsnips, peeled and chopped
  • ¾ large rutabaga (about 3 to 4 cups, peeled and chopped)
  • 2 quarts bone broth 
  • 4 tablespoon coconut aminos
  • 2 tablespoon liquid aminos
  • Optional toppings: coconut cream, crushed almonds, parsley, micro greens, radish


For best results, we recommend using:


  1. Heat ghee in pressure cooker set to Sauté on Normal. Sauté fennel, onion, garlic, and ginger in hot ghee until onion and celery soften, about 4 minutes; season with cumin and salt.
  2. Press Cancel on pressure cooker.
  3. Stir parsnips, rutabaga, bone broth, coconut aminos, and liquid aminos with the onion mixture.
  4. Lock pressure cooker lid in place and set steam vent to Sealing.
  5. Select Pressure Cook (Manual) and cook for 10 minutes on High pressure.
  6. Allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
  7. Use immersion blender to purée all ingredients until soup is smooth.
  8. Ladle soup into bowls and garnish with desired toppings to serve.
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: 232 calories; 7g fat; 32.6g carbohydrates; 15g protein; 11mg cholesterol; 1148mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 232 Calories from Fat 60
% Daily Value*
Total Fat 7g 10%
Saturated Fat 4g 18%
Trans Fat 0.0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.5g
Cholesterol 11mg 4%
Sodium 1148mg 48%
Total Carbohydrate 32.6g 11%
Dietary Fiber 8g 34%
Sugars 14.0g
Protein 15g
Vitamin A 152% Vitamin C 73%
Calcium 17% Iron 16%

* 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


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.