Lentil and Parsnip Soup with Umami Vegetable Broth
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 large onion roughly diced
- 1 celeriac root peeled and diced (substitute 3 celery stalks, if needed)
- 2 large parsnips peeled and chopped
- 1 large sweet potato peeled and diced
- 2 cups red lentils rinsed
- 1 quart umami vegetable broth
- 5 cups water
- 0.5 tablespoon sea salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 tablespoon granulated onion
- 0.5 tablespoon granulated garlic
- to garnish nutmeg
- to garnish chopped parsley
Instructions
- Set Instant Pot on sauté. Add oil and warm for a minute. Add onions and cook for 1–2 minutes. Add the celeriac root, parsnips, and sweet potato. Cook until lightly browned, about 3–4 minutes. Add the lentils and broth, and pour in an additional 5 cups of water.
- Pressure cook on high for 25 minutes, then allow a natural pressure release. Alternatively, simmer in a pot for 45-60 minutes, or until lentils are tender.
- Blend the soup to your desired consistency. Season with salt and pepper to taste.
- Garnish with nutmeg and chopped parsley before serving.
