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Title : Vegetable Soup : Low Carb
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Vegetable Soup : Low Carb

When temperatures get quite chilly what could be better then a nice bowl of vegetable soup. Lisa at Low Carb Yum came up with this simple low carb vegetable soup made in the Instant Pot, but the recipe can also be cooked on the stove top or a slow cooker.

Ingredients

Serves 12
1 large turnip cubed
1 small onion chopped
6 stalks celery chopped
1 medium carrot chopped (optional)
15 ounces pumpkin puree
1 pound green beans frozen or fresh
64 ounces chicken broth
2 cups water
1 tablespoon fresh basil chopped (or 1.5 teaspoons dried)
1/4 teaspoon thyme leaves
1/8 teaspoon rubbed sage
salt to taste
1 pound spinach leaves chopped (fresh or frozen)

Instructions
Instant Pot:
Place all ingredients except spinach into pot. Cover and set for 10 minutes at high pressure.
When time is up, allow a 10 minute natural pressure release. Open cover and stir in spinach. Cover for 5 minutes to wilt spinach leaves.

Stove Top:
Place all ingredients except spinach into pot. Bring to a boil. Reduce heat to low and cover. Simmer for 75-90 minutes or until vegetables are tender.
Remove from heat. Stir in spinach. Cover for 5 minutes to wilt spinach leaves.

Recipe Notes
Each serving is approximately 2 cups

You can see more of Lisa's guide to making this soup here

If you should need help with measurement/weight conversion see here

Basil is a versatile and widely used aromatic herb. Basil is an annual plant that is easy to grow from seed but is very sensitive to cold. The plant grows well in warm climates and is widely used throughout southern Europe, particularly the Mediterranean, and in many parts of Asia. There are numerous species of basil; some have scents reminiscent of pineapple, lemon, cinnamon or cloves; others have beautiful purple leaves. The variety called holy basil (tulsi) is an essential part of an authentic Thai curry. In Mediterranean regions, basil and tomato is a classic combination. Pesto, made from basil leaves and pine nuts, with parmesan or pecorino cheese and olive oil (traditionally pounded together in a mortar and pestle – the latter lends pesto its name) is another classic dish

Bon Appetit !

All the best Jan

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