Winter Root Vegetable Soup
- 2 tbsp. olive oil
- 1 1/2 c. onions
- 2 tbsp. garlic
- 6 c. chicken stock
- 2 tbsp. apple cider vinegar
- 1 lb. celery root
- 3/4 lb. baking potatoes
- 3/4 lb. sweet potatoes
- 1/2 lb. parnsips
- 1/2 lb. carrots
- 1/4 lb. turnips
- 1/2 tsp. fresh gingerroot
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. curry
- 1/4 tsp. cinnamon
- tsp. cayenne pepper
- STEP 1Make the soup: Heat the oil in a pressure cooker over high heat. Add the onions and sauté until soft, about 3 minutes. Add the garlic and sauté 1 more minute. Add the remaining ingredients, seal the pressure-cooker lid, and bring the cooker to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes. Release pressure using the quick-release method and carefully remove lid.
- STEP 2Puree the soup: Transfer the soup in batches to a blender or food processor and blend until smooth. Serve hot.
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