Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}
INGREDIENTS
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1/4 cup butter
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2 medium onions, roughly chopped (or 2 large leeks, rinsed of sand, tops discarded, and roughly chopped)
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2 medium/large parsnips or carrots, peeled and roughly chopped
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1 celeriac, peeled and roughly chopped (If you don't have access to this winter root, 2 celery stalks roughly chopped works fine! Celeriac has a mild celery taste and is so great in soup but even I can't find it at our store sometimes!)
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5-6 cloves of garlic, smashed
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10 large brussel sprouts, ends cut and discarded (you can use more if your sprouts are small)
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1/2 medium butternut squash, peeled, seeded, and roughly chopped
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1 small sweet potato, roughly chopped
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1 handful kale, roughly chopped
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2 quarts bone broth (You can use Instant Pot Broth, or here is my slow cooker method)
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1/4-1/2 tsp chipotle pepper or cayenne (optional if you don't like the heat - we love it and it really brings it to another flavor level! Not to mention the warming heat is great in the cold winter here!)
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Sea salt/pepper to taste
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Parsley to garnish (optional)
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