Turkey Burger Tomato Soup

Soup! Because, snow! Lots of snow here so I went with a homemade soup tonight and paired it with my paleo seed bread and a rainbow heart salad and it was all so amazingly great! This soup actually surprised me on flavor because I feel like sometimes it's hard to pull out flavors in my soups and stews because all my stocks/broths/tomatoes that I base them off of are no salt added or low salt. But this packed a great flavor punch and I'm really happy with how it turned out! Instant Pot recipe below!

serving size: A lot. I'd say almost 12 bowls of this stuff

What you need:

• 1 pound ground, lean turkey
• 1 medium yellow onion, diced
• 2 large carrots, sliced and diced
• 3 cups of kale, chopped with stems removed
• 4 cups of chicken broth
• 1 15 ounce can diced tomatoes
• 1 6 ounce can tomato paste
• 3/4 cup of 2% milk
• 2 tablespoons avocado oil
• 2 teaspoons minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon minced, dried onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 2 teaspoons salt (if you're using no salt/low sodium things)
• 1/4 teaspoon pepper

What you need to do:

1. In a blender, add diced onion, diced tomatoes, tomato paste, broth, milk, garlic, oregano, basil, salt and pepper. I did this in 2 parts because my blender isn't big enough!
2. Add in your avocado oil to your instant pot, turn on the saute button, add in your ground turkey, minced, dried onions and garlic powder.
3. Brown turkey slightly then add in your tomato blender puree.
4. Add your carrots and mix everything together.
5. Lock your instant pot lid in place, hit the pressure cook button, turn your valve to sealing and set to high pressure for 10 minutes.
6. Let your pot work its magic! After the 10 (longer since it has to create pressure) minutes is up, release pressure by turning the valve to venting.
7. Once venting has stopped, lift the lid and add in your kale.
8. Stir and place the lid back on for 5 more minutes
9. It's done! Eat it up, I topped mine with some nutritional yeast for a slight cheese flavor!

Vegan Minestrone

This was a really easy thing to whip up for dinner and actually didn't take nearly as long as I thought it would to make. (My homemade bread was done about 20 minutes after this was!) I think I seasoned this perfectly, which sucks cause at the end, I just started dumping stuff so I will try my best with measurements. Vegan and gluten free! 

Serving size: lots of soup! no idea, honestly...

What you need:

• Olive oil or coconut oil
• 1/2 a yellow onion
• 2 tablespoons minced garlic
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 cup edamame (can use green beans or even celery..doesn't matter)
• 1 can chick peas (can use any type of bean really)
• 1 can diced, roasted tomatoes
• 6 cups veggie broth (I used chicken cause it's all I had on hand...)
• 1/2 cup water
• 1 carton Pacific Foods tomato stock
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 tablespoon nutritional yeast
• 2 shakes of crushed red pepper flakes
• 1/4 teaspoon celery salt
• 1/2 tablespoon coconut sugar (can sub regular sugar)
• 2 cups of pasta
• 2 cups kale
• 1 cup spinach
• I really just dumped a bunch of salt and pepper in, adjust to your taste buds!

What you need to do:

1. Heat a large pot over medium heat
2. Add oil and once shimmering, add in onion and garlic and cook a minute or 2
3. Add in your carrots and edamame with some salt and pepper. Cook 5 minutes or until carrots are tender
4. Add zucchini, tomatoes, stock, spices, sugar and chick peas
5. Increase the heat until you get a nice simmer, then add in your pasta and cook according to package directions (around 11 minutes)
6. Add in your greens and cook another 5 ish minutes until slightly wilted
7. Taste and adjust to your liking (more salt probably!)
8. Enjoy with some of that Paleo Seed Bread!

***Mine wasn't vegan because I added Parmesan cheese and chicken broth but you can add vegan cheese or use veggie broth!