Recipe Instructions:
INGREDIENTS
3 stalks bok choy
2 cups baby carrots, peeled
4 cups spinach or greens
1 onion, chopped
4 cloves garlic, minced
2 cups baby broccoli
2 cups butternut squash, chopped into cubes
2 red or orange peppers, chopped
1 tablespoon smoked paprika
1 teaspoon tumeric
2 teaspoon sea salt
1 tablespoon granulated garlic
1 teaspoon black pepper
1 juice of 1 lemon
64 oz organic vegetable broth
2 tablespoon fresh parsley for garnish
2 tablespoon pomegranate seeds
INSTRUCTIONS
Add all prepared vegetables to Instant Pot.* (Stove top instructions below.) I like my vegetable soup chunky, so my vegetables are not chopped small. If you prefer, you can chop your vegetables.
Add spices and lemon juice. Add vegetable broth, making sure that your liquid does not go over the maximum line in the inner pot.
Set Instant Pot for 8 minutes to pressure cook. After cooking is complete, let pressure release naturally NR for 10 minutes. Release pressure and remove lid when valve goes down.
Transfer soup to large serving bowl and dish out into individual serving bowls. Garnish with parsley and pomegranate seeds.
NOTES
Stove Top: Add all ingredients, vegetables, spices, lemon juice and vegetable broth to large soup pot. Bring to boil, and reduce to simmer. Allow soup to simmer for 2 hours.
