Root Vegetable Soup

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!

Yummy Root Vegetable Soup!

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!

It's PINK when it's frozen!

Ingredients:

• 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)

Instructions:

• 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?