Super Alkaline Soup
Delicious, nutritious high alkaline vegetables make for a yummy, comfort soup. Toss them into the Instant Pot, and you will have a nutritious, cleansing soup that will help keep your body balanced.
Servings 8
Calories 216kcal
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.
Nutrition
Serving: 12oz | Calories: 216kcal