Curried Swede Soup
Warm up with the comforting embrace of Curried Swede Soup, a creamy concoction infused with the enticing flavors of garlic, ginger, and curry. This hearty soup transforms humble swede into a gourmet delight, offering a sumptuous escape from the winter chill in just one bowl.
Ingredients
- 1 large swede
- 2 celery stalks roughly chopped
- 1 small parsnip peeled and cut into chunks
- 1 medium potato peeled and cubed
- 1 large onion peeled and roughly chopped
- 2 large garlic cloves peeled and sliced
- 1 thumb size piece of fresh ginger peeled and roughly sliced
- 3 teaspoon curry powder
- 600 ml chicken or veggie stock
- salt and pepper to taste
- 1 tablespoon rapeseed oil
- splash of milk
Instructions
- Vegetable Preparation: First, prepare all your vegetables by peeling and cutting them as instructed.
- Onion Sautéing: Heat your choice of oil in the Instant Pot on the Sauté setting on High. Cook the onions until they're soft but not colored, stirring now and then, for roughly 5-8 minutes.
- Spice Addition: Add the celery, garlic, ginger, and then the curry powder to the pot. Fry everything together until the curry emits a strong, inviting aroma.
- Pot Deglazing: Add a bit of stock to deglaze the bottom of the pot, scraping any bits off with a wooden spoon, and then turn off the Instant Pot.
- Adding Vegetables and Stock: Place the swede, potato, and parsnip into the pot. Cover with the rest of the stock and stir to ensure the vegetables are mostly covered by the liquid.
- Cooking Under Pressure: Secure the Instant Pot lid, ensuring the valve is set to "Sealing." Select the "Manual" or "Soup" setting for an 8-minute cook time at high pressure.
- Releasing Pressure: Once the cooking time ends, turn off the pot and use the Quick Pressure Release method by switching the valve to "Venting," being cautious of the steam.
- Soup Pureeing: Blend the soup until it achieves a smooth consistency, then season with salt and pepper according to your taste.
- Final Adjustments: If the soup is thicker than preferred, thin it out with a bit of milk, cream, or coconut milk, and adjust the seasoning as needed.
- For cooking on a stovetop, simply mimic these steps in a large pot, bringing the soup to a boil before reducing the heat to simmer for about 30 minutes, until the vegetables are tender, before proceeding to blend and season.