So- the other day- I was digging in the fridge- and realized I had a bunch of vegetables that really needed to be used right then and there. The problem was, we were not going to be home to eat them that night- nor would we be home over the next two days. I needed an easy solution to deal with these veggies and not have to throw them away!
I realized- SOUP! This was so yummy and really pretty easy! Once it was made I froze it into 1/2 cup and 1 cup serving sizes and VOILA! We have it in the freezer and can just pull a container into our lunch boxes whenever we want!
- Beets (4)
- Onions (2)
- Butternut Squash (1 medium)
- Sweet Potatoes (2)
- 4 cups homemade chicken stock (also made in the pressure cooker!)
- Sour Cream (1/2 small container)
- Curry powder, cayenne pepper, tumeric (To taste!- not a lot)
- Chop veggies into similar sized chunks (I did mine approximately 2 inch chunks)
- Dump everything (except sour cream)in pressure cooker (My stock was frozen in 1 cup servings so I threw it in frozen)
- Cook in pressure cooker on High Pressure 35 minutes, use quick release at end of time
- Once pressure is released and you can open top, use immersion blender to mix all the veggies into a yummy creamy blended soup.
- Mix in sour cream (This would be good with heavy cream too!)
Season as needed and enjoy!!! We loved this soup and I am so glad ot have a big batch in the freezer!
Do you like to make soup?
Have you ever made it in your pressure cooker?