Hearty Fall Harvest Soup - AIP elimination compliant

Some days digestion itself feels like the hard part, not the cooking. This soup is built for those days: everything pressure-cooks together, then gets blended completely smooth, so there is nothing left for your gut to have to break down the hard way.

Cauliflower is a genuine, if modest, source of vitamin C here, involved in normal immune signaling. Most of the color in the bowl, and most of the beta-carotene, comes from the sweet potato, which your body can convert into vitamin A, important for the mucosal surfaces, the gut and lung lining, where Autoimmune activity so often shows up first.

This soup came from real things: ground turkey, vegetables pulled out of the ground, a broth that took time to become what it is. A moment of quiet before the first bite is enough of an acknowledgment. Then eat it while it is warm, and let it be exactly as simple as it looks.

Ingredients

• 1 pound ground turkey
• 1 large onion, diced
• 4 tablespoons avocado oil (use avocado oil; ghee is a reintroduction on AIP and not for the elimination phase)
• 1 teaspoon sea salt, divided
• 1 teaspoon onion powder, divided
• 1 teaspoon roasted garlic powder, divided (plain garlic powder works equally well)
• 1/4 cup coconut aminos
• 6 cups chicken broth
• 1 head cauliflower, coarsely chopped
• 2 medium sweet potatoes, peeled and chopped (butternut squash is a good alternative)
• 2 cups spinach, chopped

AIP notes: Black pepper is a seed spice - omit it entirely (the source divides it across two stages; simply leave it out at both). Skip any garnish of toasted pecans or pepitas (tree nut and seed). Use avocado oil, not ghee, for the AIP elimination phase.

Method

Instant Pot (main method)

1. Set the Instant Pot to Saute. Add the avocado oil and heat for 1 minute.
2. Add the onion and cook, stirring, for 3 to 4 minutes until softened.
3. Add the ground turkey and break it apart with a spoon. Season with half the sea salt, half the onion powder, and half the garlic powder. Cook until the turkey is no longer pink, about 5 to 6 minutes. Remove the turkey mixture to a bowl and set aside.
4. Add the chicken broth to the Instant Pot, scraping up any browned bits. Add the cauliflower, sweet potatoes, coconut aminos, and the remaining half of the salt, onion powder, and garlic powder.
5. Lock the lid and set to Manual High Pressure for 8 minutes.
6. Natural pressure release for 10 minutes, then carefully release any remaining pressure.
7. Use an immersion blender directly in the pot, or carefully transfer in batches to a blender, and puree the cauliflower-sweet potato broth base until completely smooth.
8. Return the cooked turkey to the pot and stir to combine.
9. Set to Saute and stir in the chopped spinach. Cook for 2 minutes until wilted. Taste and adjust salt.
10. Ladle into bowls and serve.

Stovetop Variation

1. Heat avocado oil in a large pot over medium-high heat. Add the onion and cook for 3 to 4 minutes.
2. Add the ground turkey with half the salt, onion powder, and garlic powder. Cook until browned through. Remove to a bowl.
3. Add the broth, cauliflower, sweet potatoes, coconut aminos, and remaining seasonings to the pot. Bring to a boil, then reduce to a steady simmer. Cover and cook for 20 to 25 minutes until the vegetables are completely tender.
4. Blend the vegetable-broth base smooth with an immersion blender or in batches in a stand blender.
5. Return the turkey to the pot. Stir in the spinach and cook for 2 minutes until wilted. Taste and adjust salt before serving.

Slow Cooker Variation

1. Brown the turkey and onion in a skillet with the avocado oil and half the seasonings until cooked through. Transfer to the slow cooker.
2. Add the broth, cauliflower, sweet potatoes, coconut aminos, and remaining seasonings.
3. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until the vegetables are very tender.
4. Use an immersion blender to blend the base smooth directly in the slow cooker insert, leaving the turkey in pieces or blending partly - your preference.
5. Stir in the spinach and let it wilt for 5 minutes with the lid on. Taste and adjust salt before serving.

*Adapted from predominantlypaleo.com*