Everything Soup - AIP elimination compliant

Some days you need a recipe that asks almost nothing of you beyond the act of showing up to the stove. This is that soup. Ground beef, sweet potato, carrots, zucchini, spinach - whatever is in the refrigerator, wilted into a rich broth. It is the kind of meal that makes the AIP elimination phase feel less like deprivation and more like abundance, because it genuinely is abundant.

Grass-fed beef is a reliable source of zinc and B12, both of which are involved in immune function and nervous system health. Spinach added at the end brings folate and iron alongside its chlorophyll. The sweet potato and carrots contribute beta-carotene, the precursor to vitamin A, which supports the mucosal surfaces that are often compromised in autoimmune conditions. This is a bowl that works hard for you.

Behind this meal is a life given. Receive that with a moment of quiet before you eat.

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Ingredients

• 1 pound ground grass-fed beef
• 1 large sweet potato, peeled and diced
• 3 large carrots, diced
• 1 large onion, diced
• 1 large zucchini squash, diced
• 2 cups chopped fresh baby spinach leaves
• 32 ounces (4 cups) organic beef broth, or homemade
• 5 tablespoons avocado oil
• 1 tablespoon chopped garlic
• Sea salt to taste
• Onion powder to taste

AIP notes: Omit the black pepper listed as optional in some versions of this recipe - black pepper is a seed spice and not permitted on AIP elimination. Skip any walnut garnish (tree nut). Everything else here is compliant as written.

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Method

Stovetop

1. Heat the avocado oil in a large heavy-bottomed pot over medium-high heat.
2. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften.
3. Add the garlic and cook for 1 minute more, stirring so it does not burn.
4. Add the ground beef. Break it apart with a wooden spoon and cook until browned through, about 6 to 8 minutes. Drain excess fat if needed.
5. Add the sweet potato, carrots, and zucchini. Stir to combine with the meat.
6. Pour in the beef broth. Season with sea salt and onion powder.
7. Bring to a boil, then reduce heat to a steady simmer. Cover and cook for 20 to 25 minutes, until the sweet potato and carrots are fork-tender.
8. Stir in the spinach and cook for 2 to 3 minutes until wilted.
9. Taste and adjust salt. Ladle into bowls.

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Slow Cooker Variation

1. Brown the ground beef in a skillet over medium-high heat with the avocado oil and onion until cooked through. Drain excess fat.
2. Transfer the browned beef and onion to the slow cooker.
3. Add the garlic, sweet potato, carrots, zucchini, broth, sea salt, and onion powder.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until vegetables are tender.
5. Stir in the spinach and let it wilt with the lid on for 5 minutes before serving.

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Instant Pot Variation

1. Set the Instant Pot to Saute. Add the avocado oil and onion and cook for 3 minutes.
2. Add the garlic and ground beef. Break apart and cook until no pink remains, about 5 minutes. Drain excess fat if needed.
3. Add the sweet potato, carrots, zucchini, broth, sea salt, and onion powder. Stir to combine.
4. Lock the lid and set to Manual High Pressure for 10 minutes.
5. Quick release the pressure carefully.
6. Stir in the spinach and let it wilt from the residual heat for 2 to 3 minutes before serving.

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*Adapted from predominantlypaleo.com*

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*Provenance: method rebuilt in ARM's own words from source file aip-source-archives/predominantly-paleo/everything-soup.md. Ingredient list used as factual reference. No third-party text reproduced.*