KETO VEGETARIAN COOKBOOK: 555 HAND-PICKED VEGETARIAN RECIPES FOR A HEALTHY KETO DIET LIFESTYLE by Melissa Glick

Author:Melissa Glick
Language: eng
Format: epub
Published: 2020-05-06T18:30:00+00:00

1 Add butter and onions to the instant pot bowl. Press sauté and cook for 4 minutes.

2 Add in broccoli and chicken broth.

3 Close the lid, seal the vent, and cook on “SOUP” setting for 15

minutes.

4 Once the time goes off, allow the pressure to release naturally and stir in cheese cubes, almond milk, and garlic powder.

5 In a small bowl, dissolve the almond flour with water and pour inside.

6 Close the lid and press the “MANUAL” button. Cook for 5

minutes.

7 Allow to naturally release for 5 minutes and do a quick release.

8 Stir and serve hot.

NUTRITION: Calories: 99 Kcal Fat: 17 g Proteins: 6 g Net carbs: 10

g

97. LOW-CARB PHILLY CHEESESTEAK SOUP

Preparation Time: 7 minutes

Cooking Time: 25 minutes

Servings: 4

INGREDIENTS

4 Cups Beef Broth

1 lb beef, shredded

1 tbsp olive oil

2 cups sour cream cheese, softened

½ cup mayo

2 tbsp Worcestershire sauce

½ cup cheddar cheese, shredded

8 slices provolone cheese

½ cup bell pepper, diced

½ cup onion, diced

1 cup mushrooms, sliced

1 tsp garlic, minced

1 tsp Italian seasonings

Salt and pepper to taste

DIRECTIONS

1 Place the beef, mushrooms, broth, oil, onions, peppers, garlic, Worcestershire seasoning, salt and pepper in the instant pot bowl.

2 Close the lid, seal the vent, and cook under “SOUP” setting for 25 minutes.

3 Once the cooking cycle is done do a quick release.

4 Add in mayo, cream cheese, and cheddar cheese. Cook until melted, stirring.

5 Serve in soup bowls and top with the provolone cheese slices.

NUTRITION: Calories: 160 Kcal Fat: 18 g Proteins: 12 g Net carbs: 12 g

98. ASPARAGUS SOUP

Preparation Time: 5 minutes

Cooking Time: 21 minutes

Servings: 4

INGREDIENTS

1 lb asparagus, ends trimmed, sliced into 1" pieces 1 tbsp butter

1 small garlic clove, minced

1 cup low-sodium chicken broth

1 cup heavy cream divided into 2

Black pepper, freshly ground

Chives, freshly chopped for garnish

Freshly chopped dill, for garnish

Kosher salt to taste

DIRECTIONS

1 Add butter and garlic to the instant pot bowl. Press sauté and cook for 1 minute or until fragrant.

2 Add asparagus and season with salt and pepper. Cook for 5

minutes or until golden.

3 Pour in the broth, close the lid, and seal the vent.

4 Press the “SOUP” setting and cook for 10 minutes.

5 Once ready, do a quick release.

6 Puree the mixture with the help of blender.

7 Pour the puree back to the instant pot, add cream, and cook under “MANUAL” for 5 minutes.

8 Serve.

9 Garnish with the remaining cream and chopped herbs NUTRITION: Calories: 55 Kcal Fat: 12 g Proteins: 16 g Net carbs: 13

g

99. THAI CHICKEN COCONUT SOUP

Preparation Time: 6 minutes

Cooking Time: 21 minutes

Servings: 4

INGREDIENTS

1 lb chicken thighs, boneless, skinless, and cut into 1" pieces 1 tbsp olive oil

1 tbsp ginger, freshly minced

½ cup mushrooms, chopped

5 cups low-sodium chicken broth

½ cup coconut milk

1 tbsp fish sauce

1 lime, juiced

Cilantro leaves, for garnish

DIRECTIONS

1 Add the olive oil and ginger to the instant pot bowl. Press the

“SAUTE” setting and cook for 1 minute.

2 Add the mushrooms and continue cooking for 5 minutes until soft.

3 Add the coconut milk, broth, and the fish sauce. Bring to a boil.

4 Add in the chicken cubes, close the lid, and seal the vent.

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