Your Daily Word Prompt – #Conscience – #YDWordPrompt June 13, 2020

Your Daily Word Prompt

June Banner 2020⇑ SIMPLY Click the banner to visit May’s prompt Page ⇑

Daily Prompts – Words and Images

To participate in This Daily Prompt, simply a post on your own blog that responds to the prompt. It can be words, images, anything that you like. Put the link (listed below) in your post to create the automatic pingback. You can leave a link to your post in the comments if you wish.

Today’s Word:   Conscience

Here is the URL link you can copy to your post:

https://onedailyprompt.wordpress.com/2020/06/13/your-daily-word-prompt-conscience-ydwordprompt-June-13-2020/

Related image

CONSCIENCE

noun

  • the inner sense of what is right or wrong in one’s conduct or motives, impelling one toward right action:to follow the dictates of conscience.
  • the complex of ethical and moral principles that controls or inhibits the actions or thoughts of an individual.
  • an inhibiting sense of what is prudent:I’d eat another piece of pie but my conscience would bother…

View original post 151 more words

Instant Pot Garden Vegetable Soup

GardenVegSoup_horizontal

Instant Pot Garden Vegetable Soup

Tip: Tougher herbs, such as rosemary and thyme, can be added prior to cooking, while more tender options, such as basil and parsley, should be stirred in when the arugula is added. (Discard the woody stems for the tougher herbs before serving).

Prep time: 20 minutes

Active cook time: 7-8 minutes (+ time to come to pressure)
Natural Release: 10 minutes

Serves: 4-6

 

Ingredients:

1 T. extra virgin olive oil
3-4 cloves garlic, minced
4 large stalks celery, chopped
4 large carrots, sliced
1 medium red onion, chopped
¼ t. crushed red pepper flakes
Sea salt & black pepper, to taste
6 c. chicken or vegetable broth, preferably organic
1 lb. red potatoes, quartered
2 whole bay leaves
1 pint cherry or grape tomatoes, chopped
2 c. fresh arugula
2 T. fresh lime juice
Parmesan cheese, freshly shaved or grated

Directions:

  1. Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste, and stir to combine.

  2. Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, approximately 4-5 minutes. Add broth and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off.

  3. Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.

  4. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.

  5. Remove lid and discard the bay leaves. Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.

  6. Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired. Enjoy!