I walked by the veggie section the other day and just said, "Speak to me."
For the first time in about 10 years, Kale spoke up.
I had 2 lean turkey breasts thawed from my husband's hunt back in May and wanted to keep the meal extremely Earthy, hearty, and healthy since you can't get more #organic or #grassfed than a wild turkey.
You can modify this to use spinach instead of kale. Take out the beans if you're paleo. Use your own broth and spices if you're allergic. Remove the carrot if you're keto. Add whatever you want. I'm convinced you can't go wrong with an instant pot soup.
WW Points:
The only foods with points here are the sweet potato and olive oil spray (I don't count that in such a small, spread out quantity)
One sweet potato divided by 8 servings=1 point 😍Life is good.
Turkey breast is incredibly lean, especially wild, and packs 26 grams of protein in a 3 oz serving!
Ingredients:
About 4 cups ribbed, chopped kale
2 tsp of Olive Oil, or spray
2 boneless skinless turkey breasts
3 diced carrots
1 minced shallot
1 drained and rinsed can of Great Northern Beans
2 quarts low sodium Chicken broth
1 peeled and chopped sweet potato
1 chopped zucchini
2 cups water
1 tbs crushed garlic
1/2 packet of roasted potato seasoning (Available by produce or in Crockpot packet section. They have a great Chicken soup one too. )
Directions:
1. Set InstantPot to sautee setting and spritz with Olive oil spray (How amazing!?)
2. Let Kale soften before adding remaining ingredients.
3. Keep raw turkey breasts whole, you will cut/shred them when soup is done.
4. Place top on, don't forget to turn dial to SEALING, and place on MANUAL mode for 20 minutes.
4. Voila!
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