INSTANT POT® KETO TOMATO BROTH SOUP
Serves about 4 people
INGREDIENTS
3 tablespoons coconut oil
1/2 cup chopped celery
4 cups bone broth
1 large can crushed tomatoes
1 tablespoon dried basil
1 teaspoon cumin
1 teaspoon turmeric
*Add your favorite vegetables, herbs, and spices
INSTANT POT® RECIPE
1. Pour all ingredients into the inner pot of the Instant Pot®.
2. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot® to 5 minutes on high pressure, and let cook.
3. Once cooked, let the pressure naturally disperse from the Instant Pot® for about 10 minutes, then carefully switch the pressure release to Venting.
4. Open the Instant Pot®, serve, and enjoy!
TRADITIONAL RECIPE
1. In a large pot, melt the coconut oil on low heat then pour in the broth. Let it simmer, then pour in the tomatoes. After 5 more minutes, add in the celery, basil, cumin and turmeric.
2. Let simmer for 5-10 more minutes, then ladle into bowls, serve, and enjoy!
Table of Contents
TOMATO BROTH SOUP
Ingredients
- 3 tablespoons coconut oil
- 1/2 cup chopped celery
- 4 cups bone broth
- 1 large can crushed tomatoes
- 1 tablespoon dried basil
- 1 teaspoon cumin
- 1 teaspoon turmeric
- *Add your favorite vegetables, herbs, and spices
Instructions
- In a large pot, melt the coconut oil on low heat then pour in the broth. Let it simmer, then pour in the tomatoes. After 5 more minutes, add in the celery, basil, cumin and turmeric.
- Let simmer for 5-10 more minutes, then ladle into bowls, serve, and enjoy!