Curried Parsnip Soup

1. 1

   Peel, trim and cut the parsnips into 1/2-inch slices.

2. 2

   Cut large tops into 2 to 3 chunks.

3. 3

   Heat the butter in the pressure cooker.

4. 4

   Add the ginger and curry powder, stirring constantly for 5 seconds.

5. 5

   Add the celery, and stir to coat with the butter .

6. 6

   Add the parsnips, stock, oats, and salt to taste, if desired.

7. 7

   Lock the lid in place and over high heat bring to high pressure.

8. 8

   Adjust heat to maintain high pressure, and cook for 6 minutes.

9. 9

   Let the pressure drop naturally or use a quick-release method.

10. 10

    Remove the lid, tilting it away from you to allow any excess steam to escape.

11. 11

    Puree all or part of the soup in a blender or food processor.

12. 12

    Reheat, stirring in cream if desired.

13. 13

    Adjust seasonings and serve.

* Per serving · 4 servings · Values may vary.