Instant Pot Celery and Fennel Soup
This creamy pureed soup is truly a wonderful treat on a chilly autumn day. Throw everything in the Instant Pot, and then blend it all together - doesn’t get much easier than that!
Ingredients
- 4 tablespoons vegan butter (earth balance, Miyoko's, Smart Balance, etc.)
- 1 medium yellow onion roughly chopped
- 5 - 6 celery stalks or one small bunch roughly chopped
- Stalks and fronds from 1 fennel bulb, cut into about .5" pieces *see note below
- 2 tablespoons refined coconut oil (refined has no coconut flavor)
- 4 cups vegetable broth I use Better Than Bouillon's roasted garlic base
- 1/2 cup uncooked white rice
- 1 bay leaf
- 3/4 teaspoon dried tarragon
- 3/4 teaspoon ground sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon celery salt
- Salt to taste
Instructions
- Turn the Instant Pot on saute mode. Add the butter. Chop and add your veggies to the pot as you go. Add the coconut oil and mix it in.
- Add all the rest of the ingredients. Go easy on the salt - a small dash should be enough. Mix everything together. Close the lid, move the valve to “sealing”, hit "cancel", then hit the "soup" button.
- When the timer is done, quick release the pressure by carefully moving the valve from "sealing" to "venting" (use a utensil to keep your hands safe from steam.) After the valve has dropped, open the lid. Remove the bay leaf and blend the soup. A Vitamix gets this soup ultra smooth and creamy, but any blender will do. Be sure to allow steam to escape from the blender lid while it's running, otherwise the lid may blow off. Serve hot with some nice crusty bread.
Notes
*This recipe calls for fennel stalks and fronds instead of the bulb. You certainly could use the bulb instead, but this is a great way to use that part of the vegetable that often gets discarded!
this looks so good! thank you 😍😋
You’re welcome, and thank you! If you try it, I hope you enjoy it!