Serving: 2

Prep Time: 15 minute
Cooking Time: 25 minutes


2 cups of dock, chopped

2 cups of spinach chopped

15 oz celery, diced

2 potatoes, peeled and diced

1/2 celeriac, peeled and diced

5 cups of vegetable stock

Salt and pepper as needed

How to Prepare:

Add all the listed ingredients to your Instant Pot and stir gently.
Close the lid and cook on a HIGH pressure for 25 minutes.
Release the pressure over 10 minutes. Blend the soup.
Portion the soup into two bowls or mugs and serve with the white bread.

Nutrition (Per Serving): Calories: 154; Fat: 36g; Carbohydrates: 110g; Protein: 28g