INSTANT POT® KETO ULTIMATE VEGGIE SOUP
Serves about 4 people
INGREDIENTS
2 cups carrots, shredded
1 cup broccoli
2 cups spinach
1 cup kale
4 tablespoons coconut oil
4 tablespoons grass fed butter
1 tablespoon cilantro
1 quart bone broth
*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 over low heat. Add the broth, and simmer. Slowly mix in the carrots, broccoli, spinach and kale. Let simmer for 10 minutes.
2. Add in the butter and cilantro, and mix in thoroughly. Let simmer for 5 more minutes.
3. Ladle the soup out into bowls, serve, and enjoy!
Table of Contents
ULTIMATE VEGGIE SOUP
Ingredients
- 2 cups carrots shredded
- 1 cup broccoli
- 2 cups spinach
- 1 cup kale
- 4 tablespoons coconut oil
- 4 tablespoons grass fed butter
- 1 tablespoon cilantro
- 1 quart bone broth
- *Add your favorite vegetables, herbs, and spices
Instructions
- In a large pot, melt the coconut oil over low heat. Add the broth, and simmer. Slowly mix in the carrots, broccoli, spinach and kale. Let simmer for 10 minutes.
- Add in the butter and cilantro, and mix in thoroughly. Let simmer for 5 more minutes.
- Ladle the soup out into bowls, serve, and enjoy!