Rutabaga & Leek Soup

Rutabaga & Leek Soup

Ingredients: 

1 T avocado oil

2 T butter

3 leeks (diced whites only)

2 cloves garlic

1 Rutabaga (peeled and diced)

1 stalk celery (diced)

6 oz silken tofu

3-4 cups Chicken Broth

1 bay leaf

¼ tsp white pepper

2 tsp salt

1/8 tsp nutmeg

Directions:

Press the sauté button on the InstaPot.  Once the display reads Hot add oil and butter.  Add the leeks and stir until soft.  Add the garlic and celery.   Stir until fragrant about 2 mins, then add the drained tofu, rutabaga, and seasonings.  Pour in chicken broth. Stir.  Place lid on pot and cancel the sauté setting.  Set the Instapot to pressure cook for 7 minutes at high pressure. Once the cycle is complete allow the Instapot to self-release by letting it sit for 15 minutes.  Release the remaining pressure, remove lid, remove the bay leaf.  Blend until smooth using an immersion or regular blender.  Taste for flavor and enjoy!