Instant Pot Parsnip Soup That Is Bariatric Friendly
My very first evening meal following Gastric bypass surgery was a delicious parsnip soup. I was on a liquid and pureed food diet for many weeks following my bariatric surgery and finding delicious low carb soup recipes for the pureed food diet stage was something I struggled to do.
Today I am sharing my very own parsnip soup recipe.
I do love sharing bariatric friendly recipes as they also work well for those following a low carb diet or simply for someone wanting to try a healthy and budget friendly soup idea.
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Parsnip Soup After Bariatric Surgery
Following bariatric surgery patients need to eat small meals that are low in fat and low in sugar.
Bariatric cream soup recipes often use skimmed milk rather than cream giving a creamy texture whilst still staying low in fat.
This is a delicious recipe for parsnip soup that my whole family love. My husband and daughter wanted a second helping last time they tried it.
Each serving of this delicious bariatric creamed soup contains 9g of carbs from the Parsnip which is not too bad at all.
What You Will Need For This Parsnip Soup Recipe
- 400g or 1 pound of parsnips
- 1 large onion
- 400 ml boiling water
- 2 vegetable stock cubes
- salt and pepper
- 100 ml Semi Skimmed Milk
How To Make Bariatric Friendly Creamed Parsnip Soup
This instant pot or pressure cooker soup is a great way to make a healthy soup quick and easy for all the family. The recipe makes 8 servings which is great if your wanting to batch cook.
By adding skimmed milk instead of cream you can still get a creamed soup texture with all the delicious flavours.
Making Instant Pot Parsnip Soup
Begin by chopping the onion and the parsnip into small pieces.
Turn on the browning button to start using your Instant pot. Add the onion and saute.
Once the onion is soft, combine the boiling water and vegetable stock into a jug and pour into the pressure cooker once dissolved.
Add the chopped parsnip into the instant pot, put the lid in place and set the instant pot on the stew or soup section for 25 minutes.
Once the instant pot has finished cooking the soup, liquify the mixture using a handheld blender or pour into a larger blender.
Add salt and pepper to the pureed soup. Finally add the milk and stir to create a creamy soup texture.
Your bariatric friendly parsnip soup is ready to serve. Enjoy.
For more bariatric diet recipes you might like to visit the following posts:
You may also enjoy the following posts:
- Instant Pot Weight Watchers Recipes
- How To Clean Your Instant Pot
- The Best Instant Pot Summer Recipes
- Instant Pot Jam Recipes
- Soft Food Diet Ideas After Gastric Bypass Surgery
- Instant Pot Macaroni and Cheese Recipes
- 2 tablespoons vegetable oil
- 1/2 medium white onion, diced
- 3 medium carrots, sliced
- 1 1/2 cups diced ham
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 lb. dried split peas
- 1 bay leaf
- Salt and black pepper
- Turn your instant pot onto sauté mode. Once it is hot, add your vegetable oil and onion. Sauté your onions until they are translucent. This should take about 3 to 5 minutes.
- Add to the instant pot your carrots, ham, broth, water, split peas, and bay leaf.
- Set your instant pot to high pressure for 20 minutes.
- Once the 20 minutes is complete, allow it to natural release for about 10 minutes.
- Then, do a manual release by bringing the valve toward you to release all pressure.
- Salt and pepper to your liking. Transfer to your soup bowl and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 491mgCarbohydrates: 21gFiber: 7gSugar: 4gProtein: 17g
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!