Healthy Creamy Soup with Paleo “Noodles”

3.5 star :: instant pot, paleo, keto, whole30

by Jenalee

3 cups chicken bone broth (mine was no salt) 6 garlic cloves, minced (or 1 1/2 t powder) 1 medium onion (I use sweet vidalia) 4 celery stalks 4 large carrots (sliced) 1 teaspoon no salt seasoning Costco 1/4 cup olive juice brine (save that stuff!) 1 teaspoon salt 1/2 teaspoon turmeric 1/2 teaspoon onion powder 1/2 teaspoon pepper 1/4 teaspoon chili pepper flakes 1/2 large green cabbage (thinly sliced to make “noodles”) 1 sliced zucchini, yellow squash halved sliced 1/4 cup tahini salt to taste, (I use about 1 and 1/2 teaspoons Himalayan pink salt)

Use sauté in your instant pot 3 tablespoons of butter flavored coconut oil, all onions, all celery, all garlic, half chopped carrots. When it has caramelized add bone broth and set the instant pot for high 10 minutes and cook Blend until smooth. Later add cabbage, carrots, squashes, dry seasonings. Pressure cook another 5 min. Add tahini and add more salt if needed. This recipe had plenty of flavor and was packed full of vegetables. You can feel confident and eating less and having a second bowl and the creamy texture mimics thought of a cheddar or cream cheddar. My kids talk to their’s with the shredded cheese, chow mein noodles and bacon. I enjoyed main straight as it was. Enjoy!