You could add some barley (1/2 cup uncooked) or chick peas (1 to 1.5 cups cooked) to the soup if you want to bulk it up and thicken it while it cooks. Since I made it late afternoon, it wasn't served as part of supper. But I did have a sample from the ladle and it tastes just right.
|Ladling out the soup from the pressure cooker.|
1 large onion, coarsely diced
1 large celery stalk, diced
1 glove garlic, minced
2 tsp oil
2 medium size sweet potatoes, peeled, finely chopped
3 medium to large size carrots, peeled, finely chopped
5 to 6 cups vegetable or chicken broth
2 tbsp chopped fresh dill
1/2 tsp dried thyme
Salt and pepper to taste
1 cup milk
Heat the oil in a large stock pot on medium high. Once hot, add the onion and celery, stir a few times and reduce the heat on the stove to medium. Sauté for four minutes, stir frequently and add the garlic. Stir frequently for another two minutes so that the garlic does not stick. If the vegetables are sticking, add a bit of water to the pot. Add all of the remaining ingredients except the milk. Cover the pot with a lid. Turn the heat up to high until the soup boils. Reduce the heat to simmer and cook for 45 to 60 minutes until the vegetables are tender.
Using an immersion blender, purée at least half of the soup. If you don’t have an immersion blender, you can purée the soup in a blender or use a potato masher. Add the milk. Makes 8 servings.
Pressure Cooker Option
If using an electric pressure cooker, follow the same directions for sautéing the vegetables using the sauté option on the pressure cooker. Cook the soup for 15 minutes using medium pressure. Once the pressure is released from the pot, purée the soup and add the milk.