It’s time for the slow-cookers and Instant-pots! I have to tell you I am in love with my Instant-pot. I have done so many fun recipes in this gadget and it really is amazing. I am a big fan of homemade bone broth and the Instant-pot makes it so accessible. Making your own soups with homemade bone broth is a true wellness labor of love!
Homemade chicken bone broth (AIP, Elimination Diet, Paleo, GAPS)
Ingredients: One chicken carcass, 8 cups of water, 1/2 tsp salt, 1/4 tsp of pepper or a few peppercorns, 2 bay leaves, 1 cut up carrot, 1 cut up stalk of celery, 1 cut in quarters yellow onion, 2 gloves of garlic and 1 tbsp of apple cider vinegar
Directions: Put all ingredients in the Instant-pot and press the manual button adjust time to 90 minutes. When the time is up press the cancel button and allow the pot to do a natural release (about 15 min). Once the pressure is released you open the pot and strain the stock and season more if desired.
The stock can be kept in the fridge for three days or frozen for up to six months.
Butternut Squash Soup (AIP, Elimination Diet, Paleo, GAPS)
Prep Time: 20 m | Cook Time: 1 h 0 m
3/4 large butternut squash, 3/4 onion, 2 cloves garlic, 1 1/2 inches fresh ginger, 3 tbsp. coconut oil, 3/4 tsp. coarse sea salt, plus more to taste, 1 qt. chicken or vegetable stock or bone broth
Directions: Roast butternut squash at 375F for 30-40 minutes or until squash is soft when punctured with a fork. When cool enough to handle, slice squash lengthwise, scoop out seeds and discard; scoop out flesh and set aside. While the squash is baking, peel and dice the onion; peel and mince the garlic and ginger. Sauté onion, garlic, and ginger in coconut oil with salt. When translucent, add squash and stock. Heat thoroughly over medium flame. Using an immersion blender, puree soup until smooth, and add salt to taste, and serve.
Detox Cilantro Sweet Potato Soup
(AIP, Paleo, Elimination diet- remove lemon juice and cayenne pepper)
Ingredients (all organic if possible):
1 Tbsp. coconut oil, 2 medium onions, chopped, 5 cloves garlic, minced, 1 tsp. sea salt, 3 cups / 700ml water, 2 medium-large sweet potato, scrubbed and cut into 1” cubes, 1 Tbsp. freshly-squeezed lemon juice, pinch – ¼ tsp. cayenne pepper (to your taste), 2 cups cilantro (leaves and tender stems), 2 cups firmly packed baby spinach
Heat coconut oil in a large stockpot. Add onions and salt, stir to coat and let cook until onions have softened, about 5-7 minutes. Add garlic, stir, cook 1 minute. Add sweet potato and water. Bring to a boil, reduce to simmer and cook until the sweet potatoes are tender, about 12-15 minutes.
Place soup contents in a blender. Blend on high until smooth, then add spinach, cilantro, lemon and cayenne. Season to taste. Serve and enjoy. Store cooled leftovers in the fridge.