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INSTANT POT® KETO TURNIP AND CELERY SOUP
Serves about 8 people
INGREDIENTS
2 quarts bone broth
4 turnips, peeled and shredded
10 celery sticks, sliced
1 cup chicken, chopped and cooked
1 tablespoon cilantro
1 teaspoon turmeric
4 tablespoons butter
*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. With a large pot, pour in the broth, and heat on low. Drop in the turnips, celery and chicken. Stir and let simmer for 5 minutes.
2. Now mix in the butter, turmeric and cilantro. Stir well, and simmer for 10 more minutes. Once done, ladle the soup into bowls, serve, and enjoy!
TURNIP AND CELERY SOUP
- 2 quarts bone broth
- 4 turnips (peeled and shredded)
- 10 celery sticks (sliced)
- 1 cup chicken (chopped and cooked)
- 1 tablespoon cilantro
- 1 teaspoon turmeric
- 4 tablespoons butter
- *Add your favorite vegetables, herbs, and spices
- With a large pot, pour in the broth, and heat on low. Drop in the turnips, celery and chicken. Stir and let simmer for 5 minutes.
- Now mix in the butter, turmeric and cilantro. Stir well, and simmer for 10 more minutes. Once done, ladle the soup into bowls, serve, and enjoy!