| 8 | 50 | 45 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 45 min | 6 |
| 1 medium | White onion |
| 1 medium pepper(s) | Green bell pepper |
| 1 medium pepper(s) | Jalapeno pepper (remove seeds) |
| 2 cup | Baby kale (remove stems) |
| 2 medium | Baby carrots |
| 1 medium | Lemon (Peeled) |
| 2 medium | Tomato (quartered) |
| 8 cup | Vegetable stock/broth, low sodium (Organic, low sodium) |
Instructions:
With an 8-quart instapot, add all the veggies and pour in 8 cups of water or veggie broth.
Next, set your instapot to the soup setting and let it work its magic. The steam and heat will gently cook the veggies, extracting their flavors and nutrients. Once the veggies are tender, take out your trusty immersion blender and blend until you achieve a smooth consistency. And there you have it - a nourishing hot veggie juice ready to boost your immune system and provide a burst of flavors. Sip on this goodness whenever you need a healthful pick-me-up or simply want to indulge in a comforting treat. Enjoy the benefits of this immune-building elixir while reducing food waste in the most delicious way possible. Voila!
Use any scenario of veggies from your fridge or pantry. I added a few slices of squash and a little red onion I had laying around in the fridge.
| Fruit | 0.2 |
| Vegetables | 1.4 |
