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 sauté.

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 stirring occasionally to create a creamy soup texture.

Your bariatric friendly parsnip soup is ready. Serve with crusty bread drizzled with olive oil for a tasty meal. I also love to add a little parmesan cheese for extra flavor.