Creamy Instant Pot Parsnip Soup (Dairy Free) (Edit recipe)

There's nothing better than a creamy, velvety, and flavorful soup, which is why this parsnip soup will NOT disappoint! It's also quick & easy with 9 simple ingredients AND it's made in under 30 min! Did we mention it's also DAIRY-FREE?! It doesn't get much better than this!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	467
Fat:	19 g
Carbohydrates:	64 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	248 mg
Fiber:	16 g
Sugars:	16 g
Calculated for total recipe.

by Bonafide Provisions

View original recipe

Serves: 4-6

Ingredients

10-12 Parsnip, peeled and chopped into bite sized pieces
1 Leek, washed and chopped
1/2 Onion, diced
1 clove Garlic, minced
3 - 1/2 cups Chicken Bone Broth, (Bonafide Provisions)
14 oz Coconut Milk, full-fat
1 tsp Parsley, dried
1/2 tsp Garlic Powder
Salt and Pepper, (Celtic Sea Salt) to taste
Bosc Pear, dried, for garnish
Unsalted Butter, (garlic butter), for garnish
Parsley, dried

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place all ingredients in the Instant Pot
Close, seal valve and set to manual high pressure for 15 minutes
Once done, let the pressure release naturally for about 5 minutes, then turn the valve for a quick release
Once pressure is fully released, remove the lid and blend the soup with an immersion blender, Vitamix, or food processor. Blend until smooth and creamy.
(Optional) Garnish with sun-dried pears, garlic butter, and dried parsley