Over the past few months I have been putting my Instant Pot to work. I make bone broth a few times weekly and enough soup to serve daily. The time saving benefits of owning a pressure cooker are immense. Having homemade broth always on hand enables our family to have a delicious bowl of soup each night either as the main event or served as a side. Using homemade broth as the base; the basic steps are 1) sauté veggies in a healthy fat 2) add desired spices and 3) top with broth. The average cooking time is anywhere between 6-10 minutes! I’ll often use whatever fresh ingredients I have in my fridge that day. It’s surprising how quickly a satisfying and wholesome meal can come together.
To make a soup into the main dish, after the soup has finished cooking, I will add in left over pastured chicken or previously cooked grass-fed beef. Any leftover protein will work. It’s also incredibly easy to drop in some fresh seafood. For seafood, you will want to gently ladle it into your hot cooked soup and utilize the simmer function. I let my seafood cook for around 5 minutes, making sure not to overcook. For items like clams, I leave in the simmering soup until the shells open.
After your soup has finished cooking, it’s also an excellent time to add in some fresh chopped greens. I love adding chopped kale, collard greens or watercress. Drop your choice of greens into your soup, swirl and serve.
By now, you’ve probably all heard the benefits of consuming homemade bone broth from pastured/grass fed bones. I have been making a huge effort to increase my broth intake (along with healthy fats, fresh greens and protein from pastured animals) to support healing.
Consuming healing bone broth is much easier as a base for a delicious homemade soup then trying to drink a cup of it. Homemade stock adds such depth and complexity to soup. If you haven’t started making your own soups yet, today is the day. You’ll never reach for that can of sodium laden, flavourless canned soup again.
Today I’m sharing a mixed mushroom soup recipe. This recipe explores the different flavour profiles of three different mushrooms. If you don’t have an Instant Pot or Pressure Cooker, there is no need to skip this recipe as you can pull out your Dutch oven or heavy bottomed pot. Sauté all the veggies, add the spices and top with your broth and then simmer for around 20 minutes.
If you haven’t started making your own broth yet, water can be substituted but the liquid will be missing that desired complexity that broth adds. You may be able to find a suitable broth at your local health store but be diligent to look over the ingredients carefully.