Lander Chiropractic Weekly Recipe (2/18/19): Instant Pot Popeye Soup

Instant Pot Popeye Soup

Ingredients

• 2 tablespoons ghee or healthy fat of choice
• 1 large onion, coarsely chopped
• 1 large head of cauliflower, coarsely chopped (florets only)
• 2 ounces (1 bunch) cilantro
• 12 ounces (1 head) broccoli, coarsely chopped (about 2 cups)
• 3 ounces baby spinach leaves
• 5 cups chicken broth
• 1 cup coconut milk (or an extra cup of broth)
• 1 tablespoon garlic, chopped
• 1 tablespoon sea salt
• 2 teaspoons onion powder
• Black pepper to taste
• optional: shredded chicken from one rotisserie chicken or sautéed mushrooms to

  top/mix in

  Directions

1. Spoon the ghee into the stainless steel bowl of your Instant Pot and press the “Saute” button
2. Introduce the onion to the ghee and sauté for 10 minutes, stirring occasionally so the onion does not burn
3. Now place all remaining ingredients into the bowl, press the “Keep Warm/Cancel” button and secure the lid
4. Now close off the pressure valve and then press the “Manual” button
5. Adjust the time with the “-” button until it reads 5 minutes
6. Allow the cooking cycle to complete and then release the pressure valve
7. Remove the lid when safe to do so and then use an immersion blender to

   completely puree all ingredients or blend in blender.

8. The soup should be thick and creamy. If you want it thinner, you can add more broth

   until the desired consistency is reached

9. Serve topped with fresh herbs if desired (I stirred in shredded chicken from 1 whole

   bird to make it a complete meal. I also served some topped with sauteed shiitake mushrooms)