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Winter Vegetable Soup Recipe [paleo, primal, gluten-free]

Winter Vegetable Soup

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Course Soups

Ingredients
  

  • 2 tbsp Extra-virgin olive oil
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 cup diced parsnips
  • 3 cups diced butternut squash
  • 1 1/2 cup diced yellow onion
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • ground nutmeg
  • 3 stalks fresh flat parsley
  • 3 sprigs Fresh Thyme
  • 2 sprig fresh rosemary
  • 2 fresh bay leaves
  • 3 cloves Garlic diced
  • 3 cups chicken broth or vegetable broth
  • 1 cup Coconut Cream

Instructions
 

  • Set your Instant Pot to sauté and pour in the olive oil.
  • Sauté the celery, carrots, parsnips, butternut squash, and onion for 8 minutes.
  • Add salt, pepper, nutmeg, herbs and garlic. Sauté for another 2 minutes.
  • Pour in the broth and coconut cream. Change the Instant Pot setting to Soup and set for 15 minutes.
  • Let cool for at least 5 minutes, then carefully remove stems and any large pieces of the herbs before serving.