- Prep-time: / Ready In:
- Makes 7½ cups
- Serving size: ¼ of recipe
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Carrots, rutabaga, parsnips, potatoes, and turnips join forces to create a deliciously creamy five-root soup that gets its bright golden color from a dash of turmeric. This soup is cooked in an Instant Pot to speed up the process, an immersion blender will simplify your steps achieving a silky smooth texture. Cayenne and nutmeg provide extra depth and heat while chopped apple adds a touch of sweetness to this veggie-packed dish. Top each serving with extra aromatics such as parsley, scallions, or cilantro, and dive into a bowl of liquid gold. This recipe is perfect as a starter or side dish for a larger meal, or to sip on when you’re feeling under the weather!
For more Instant Pot recipes, check out these tasty ideas:
- Vegan Instant Pot Mac and Cheese with Seasoned Bread Crumbs
- Harvest Vegetable Instant Pot Minestrone
- Easy Green Lentils in the Instant Pot
- Instant Pot Kidney Bean Dal
By Ellen Boeke,
Ingredients
- 1 cup chopped onion
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup chopped carrots
- 1 cup chopped rutabaga
- 1 cup chopped parsnips
- 1 cup chopped peeled yellow potato
- 1 cup chopped turnip
- 1 cup chopped peeled apple (1 medium)
- 1 teaspoon ground turmeric
- 2 tablespoons apple cider vinegar
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
- Optional toppings: shredded apple, chopped fresh flat-leaf parsley, and/or sliced scallions
Instructions
- Set a 6-quart electric multicooker to sauté setting. Add onion and garlic. Cook 5 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add remaining broth and the next seven ingredients (through turmeric).
- Lock lid in place; set pressure valve to sealing. Set cooker on high pressure to cook 5 minutes. Let stand to release pressure naturally (about 15 minutes). Carefully release any remaining pressure. Open lid carefully.
- Using an immersion blender, blend soup until smooth. (Or puree soup in a blender in batches; return to cooker.) Stir in vinegar, cayenne pepper, and nutmeg. Top servings as desired with shredded apple, parsley, and/or scallions.
Per serving (¼ of recipe): 148 calories, 34 g carbohydrates, 4 g protein, 0 g total fat, 0 g saturated fat, 0 g cholesterol, 175 mg sodium, 7 g fiber, 14 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (14)
(4 from 5 votes)Salt. All I really felt this recipe needed was some salt which I added to taste after blending the soup. I also added some finely freshly ground black pepper which the turmeric needs to be more beneficial to you. Unfortunately I didn't have cider vinegar but I did have some good red wine vinegar of which I only added one tablespoon. I didn't experience the bitterness that some of the other commenters posted about.
I made it exactly as written and I think it’s bitter. I’m pretty disappointed in it.
I made recipe almost completely to instructions, except I doubled the batch and used half the turnip and didn't use parsnip (not at store). The cayenne was a little spicy. I will cut in half next time. Also, as another person commented, it was a bit astringent/acidic. I think the apple cider vinegar volume may be a bit much. Next time I will cut that in half too. For this one I had already added it so I added 1 tbs of baking soda to my double batch (1.5 tbs for regular batch size). This balanced it out nicely and deepened the flavor. Next time I will cut the vinegar and add only a little baking soda. Very good! My 10 year old boy loves it.
Smells kind of gross and astringent. Tastes kind of gross. Wish I didn’t make it to be honest. Wish I knew what to add to make it taste better. Makes me think of sauerkraut or kombucha.
I'm curious to try this recipe, but think I would roast the veggies first, then blend iny Vitamix before heating on the stove. That would save significant chopping time.
I wonder how this would taste adding beets and using rosemary? Has anyone tried it ?
This recipe sounds delicious!! I don't have an Instant Pot. Could I use a Slow Cooker to make this?
A general guideline is that if an Instant Pot recipe cooks in 15-20 minutes under pressure, it will likely need 4-6 hours on high or 6-8 hours on low in a slow cooker. Just saute the onion and garlic on the stove top before adding it to the slow cooker then add everything else.
I love to chop! I made some substitutions and additions, including white vinegar for apple cider, plus a chunk of ginger, sweet potato, and lot of butternut squash because. Fabulous!!!
I like these ingredients, but not the chopping. Except for the onion and garlic which are to be sauteed, the rest of the veggies could be added in large chunks and just cooked a bit longer, as they're all to be blended anyway. If the ingredients were given in weights instead of cups (everyone's chopped sizes are different), then the amounts would be the same, and the prep time would be considerably less.
While I was making it, I was thinking exactly what Angie said! It would be so much easier to weigh the ingredients than measure them by volume. It's much harder to ensure we have 1 cup potatoes and 1 cup carrots, for example. I had to chop them in a vegetable chopper to get similar size. It would have been much easier to weigh 300 gms of potatoes and 300 and of carrots, for example. Thanks to the comments from other folks, I will skip the ACV and will add cayenne pepper only after tasting. The turnips seemed sharp when I was adding them in, and that might eliminate the need for cayenne pepper altogether.
I had no root veggies. So I subbed in brussel sprouts, green and red peppers, and a little butternut squash. It was sooooo good! Great for cleaning out the veggies in the fridge!
All your recipes state short prep times, but then csll for many chopped, minced, etc., ingredients. These at least double the prep times. Frustrating.
This looks delicious, but what is the nutritional value? Do you have macros?