Description
*If not using the instant pot, follow the instructions to sauté veggies on the stove in a medium stock pot, then bring the broth to a simmer and cook for 20-30 minutes with the lid on (or until softened)
Scale
Ingredients
- 3 cups of bone broth (beef or chicken)
- 5 cups carrots, chopped
- 2 large leeks, chopped
- 5 spring onions, chopped
- 1–2 tbsp coconut oil
- 1 tsp ground turmeric
- 3/4 tsp ground sage
- 1/2 tsp salt
- Edible flowers for garnish (optional)
Instructions
- Set the instant pot to sauté and add the coconut oil to melt
- Pour in the carrots and sauté in the oil for 5-6 minutes or until lightly softened
- Add the leeks and spring onions and lightly sauté for 1-2 minutes
- Turn off the sauté function on the instant pot
- Pour in the bone broth, herbs and spices and stir to combine
- Put the lid of the instant pot and set to manual, 12 minutes (* see notes for stove top modification)
- After the time is up, use the valve to quick release the pressure
- Remove the lid and allow to cool for 10-15 minutes
- Either use an immersion blender, or high speed blender to blend the soup
- Serve topped with edible flowers (optional) and additional green onion