Pressure Cooker Creamy Parsnip Apple Soup
- 2 tablespoons olive oil
- 1½ pounds parsnips, peeled and chopped into 1-inch pieces
- 1 Granny Smith apple - peeled, cored, and chopped
- 1 onion, chopped
- 3 cloves garlic
- 1½ teaspoons salt
- 1½ teaspoons herbes de Provence
- 4 cups vegetable broth
- ½ cup half-and-half
- salt and ground black pepper to taste
- Heat olive oil in pressure cooker set to Sauté on Normal. Sauté parsnips, apple, onion, and garlic until tender and browned, 5 to 6 minutes. Add salt and herbes de Provence, then pour in the vegetable broth. Press Cancel.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 10 minutes on High Pressure. Set steam vent handle to Venting to quick-release pressure.
- Blend soup in the pressure cooker using an immersion blender until creamy and smooth. Add half-and-half and blend until well combined, about 10 seconds. Season soup with salt and ground black pepper.
For a creamier soup, use heavy cream in place of the half-and-half. Substitute coconut milk for the half-and-half to make this soup vegan, Whole30-friendly, and paleo-friendly.
Add other root vegetables for a different flavor. Carrots, rutabaga, or sweet potato are great options.
What others are saying
Alli Shircliff says:
Parsnips and apples make such a great combination for fall flavors, a warm and comforting way to start a meal. I don't cook with parsnips very often, but when I do, I am always reminded how good they are!