AIP Paleo Instant Pot Beet Fennel Soup Recipe

9 55 127
Ingredients Minutes Calories
Prep Cook Servings
25 min 30 min 5
AIP Paleo Instant Pot Beet Fennel Soup Recipe
Health Highlights

Ingredients


1 tbsp Coconut oil
1/2 medium Yellow onion (chopped)
454 gm Beets, boiled, drained (peeled and chopped)
1 bulb(s) Fennel (chopped)
3 clove(s) Garlic (halved)
4 cup Chicken broth (stock)
3 tbsp Balsamic vinegar
1/4 cup Basil, fresh (finely sliced)
1/2 tsp Sea salt, fine

Instructions


  1. Put cooking fat in inner pot of Instant Pot
  2. Melt cooking fat in inner pot of Instant Pot by pressing “Saute” button.
  3. Once melted, add onion.
  4. Cook onions until clear, about 7 minutes.
  5. Press “Off” button.
  6. Add the rest of ingredients to inner pot. Stir.
  7. Secure lid.
  8. Press “Soup” button, and allow to cook.
  9. When buzzer rings, after cooking is complete, press “Off” button.
  10. Allow to release pressure naturally for 10 minutes.
  11. Carefully, open lid.
  12. Pour soup into large blender or food processor.
  13. Process until smooth and creamy.
  14. Serve.

Nutrition Facts

Per Portion

Calories 127
Calories from fat 38
Calories from saturated fat 24.2
Total Fat 4.2 g
Saturated Fat 2.7 g
Trans Fat 0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.8 g
Cholesterol 0
Sodium 333 mg
Potassium 678 mg
Total Carbohydrate 17.9 g
Dietary Fiber 3.5 g
Sugars 11.2 g
Protein 6.3 g

Dietary servings

Per Portion


Vegetables 2.3

Energy sources


Pygal51%467.7283316285508196.9499563254118230%307.46533096332473244.3840489200712220%329.01630019919884123.5806408974304351%30%20%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Soup




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