(Total Time: 49 MIN| Serves: 20)
2 tbsp. olive oil
8 peeled and chopped carrots
5 chopped celery stalks
1 chopped large yellow onion
8 chopped garlic cloves
1 peeled and cubed small butternut squash
4 peeled and chopped beets
¼ cup fresh lemon juice
1 cup homemade vegetable broth
2 bay leaves
2 tbsp. roughly chopped fresh basil
Salt, to taste
Place the oil in the Instant Pot and select “Sauté”. Then add the carrots, celery and onions and cook for about 4-5 minutes, stirring occasionally.
Add garlic and cook for about 1-2 minutes.
Select the “Cancel” and stir in remaining ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 12 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and discard bay leaves.
With an immersion blender, blend the mixture completely.
Transfer into a sterilized jar and refrigerate to preserve.
Per Serving (Calories 59|Total Fat 1.6g| Net Carbs 0.55g| Protein 1.2g| Fiber 2.2g)