Paleo Instant Pot Cookbook by Lina Douglas

Author:Lina Douglas [Douglas, Lina]
Language: eng
Format: epub
Published: 2018-11-29T18:30:00+00:00

Beet Carrot Soup

Prep Time: 8-10min.

Cooking Time: 10 min.

Number of Servings: 4

Ingredients:

2 carrots, chopped

6 cups veggie stock

½ teaspoon thyme leaves, chopped

3 beets, chopped

3 bay leaves

1 tablespoon olive oil

1 red onion, chopped

1 and ½ tablespoons parsley, chopped

Pepper and salt to the taste

Directions:

Switch on your instant pot after placing it on a clean and dry kitchen platform. Press “Saute” cooking function.

Open the pot lid; add the oil and onions in the pot; start cooking for 4-5 minutes to cook well and soften.

Add the carrots, beets, thyme, bay leaves, stock, salt, and pepper, stir gently.

Close the pot by closing the top lid. Also, ensure to seal the valve.

Press “Manual” cooking function and set cooking time to 5 minutes. It will start cooking after a few minutes. Let the pot mix cook under pressure until the timer reads zero.

Turn off and press “Cancel” cooking function. Quick release pressure.

Open the pot and discard bay leaves; blend using an immersion blender.

Mix the parsley, stir, divide into soup bowls and enjoy!

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