Celeriac Soup

Souper for a dreary day!

1 celeriac, chopped

1 head of celery, chopped

2 granny smith apples, peeled and chopped

1 tin of butter beans, drained and rinsed

fresh parsley

salt and pepper

hazelnuts, a handful chopped and roasted

Prep time 10 mins

Instant Pot cook time 10 mins, allow 10 mins to come up to pressure

Serves 6, 156 calories per serving

This is a fab soup, rich in Vitamin K and B6.  No oil added but some
fat derived from the yummy hazelnut topping.  This is a lovely, easy to digest, warm and comforting soup.  The butter beans give it a creaminess.

Add all of your veggies to the Instant Pot. Add enough water to come around 2/3 of the way to your veggies.  Add some Himalayan rock salt.

Set Instant Pot to 10 mins at high pressure.  Then do a QPR.

While the soup is cooking, toast your chopped hazelnuts in a dry frying pan. Set them aside to use as a crunchy topping on your soup. 

When your soup is cooked, whizz it with a hand blender in the Instant Pot. Add your chopped fresh parsley, adjust seasoning to taste.  Garnish with toasted hazelnuts

Enjoy!

Nutritional stuff

156 calories per serving

Each serving is rich in Vitamins B, K, A and C.  Good for folate, potassium, manganese and magnesium.