43. Creamy Tomato Basil Soup

Kale & Turkey Soup

SERVES: 6 PLANNING TIME: 5 Minutes

DIRECTIONS

1. Set cooker to sauté function. When display reads “Hot” add the oil. Then add the turkey and onion.

2. Add the rosemary and garlic. Cook, stirring occasionally, until turkey is just cooked.

3. Add the broth. Stir well and let it come to a simmer.

4. Put the pressure cooker lid on and lock in place. Set the steam release knob to the Sealing position. 5. Cancel the sauté function and set the pot to Pressure Cook (Manual) and use the + or - button (or dial) to choose 5 minutes.

6. When cook time has finished, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position and let the remaining steam out.

7. Stir in the kale and let it sit for a couple of minutes to wilt the kale.

8. Stir and serve as desired.

COOKING: 20 Minutes

INGREDIENTS

• 3 cups turkey meat, cut into pieces • 3 cups kale, chopped

• 2 rosemary sprigs

• 4 cups chicken stock

• 2 garlic cloves, minced

• 2 carrots, peeled and chopped • 1/2 onion, chopped • 1/2 tbsp olive oil

NUTRITIONAL FACTS CALORIES: 166 FATS: 5.1g PROTEINS: 22.3g CARBS: 7.2g