Dinner, Soup

Creamy Beetroot Soup

  • Prep 5 mins
  • Total 30 mins
  • Easy
  • Serves 2

Cooking mode

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  • 6 fresh beetroots, peeled
  • 2 parsnips, peeled
  • 1 apple, peeled
  • 1 onion, chopped
  • 2-3 cloves of garlic, chopped
  • 350ml vegetable stock
  • 1 small piece of ginger, chopped
  • fresh parsley, chopped
  • Handful pistachios and pecan nuts, chopped
  • cumin
  • salt and pepper
  • oil


  • Step 1

    Select SEAR/SAUTE and set to MD:HI. Select START/STOP to brown the beet root, parsnip and apple for 2-3 minutes. Add the onion, ginger and garlic for a few more minutes. Deglaze with vegetable stock. Add 300ml water. Season with cumin.

  • Step 2

    Use the pressure lid and make sure the pressure release valve is in the SEAL position. Select pressure, set to HI and time to 20 minutes. Press START/STOP to begin.   

  • Step 3

    When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. 

  • Step 4

    Puree in the blender till it is smooth. Top with pecan nuts and pistachios.