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Put a chicken, a few carrots, an onion, some parsnips, celery, and some fresh herbs with salt and pepper into an instant pot, set it on high pressure for 45 min, hit start, and then take a bath while it cooks.
This is what I am doing right now. When I’m out of the bath, I will eat soup. It’s that simple.
Apr 22, 2024
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You have things that are wilting, crying out to be used. I had a slightly soft turnip, carrot, bendy celery, and scallions that we’re getting a wee bit slimy.
Brown the vegetables that can handle it (the root vegetables—don’t put your alliums 🧅 yet)
Then add the softer stuff, celery, onion, leek, whateva.
Big bomb of garlic and Rosemary, if you have it.
At this point I add a base that I use for a lot of soups and such which is tomato paste and miso (bc I never have stock on me). And whatever spices you think go. Paprika and cumin.
Can of chickpeas. Mash like 1/3 of them for thicker soup base.
If you have a hardy green like kale, chop it up, toss it in. if your greens are not Hardy, add later.
Some tomatoes, canned peeled. (TIP: do NOT add the sauce from these canned tomatoes, save it for later or something, it’d simply too powerful and will cover up the tastes.)
Water — enough that some will evaporate and you’ll still have enough soup in the pot. and salt, a good amount bc vegetable soup needs it and if you’re like me haven’t used stock..
Let boil, then simmer Like 20 mins. Taste. MAJOR: apple cider vinegar and W sauce puts this shit over the edge !! You can toss in some pasta like ditalini if you want. Grown up alphabet soup. I actually do not cook the pasta in the soup bc it fucks up the water levels, make on the side and then add imo.
Ok enjoy :-)
Mar 5, 2024
Petition for soup to be eaten (slurped?) no matter the temp! Carrots somewhat defy seasonality and can be found in the store year-round. This recipe makes a big batch that can be portioned and frozen for later 👩🏻🌾
Jenna Rainey’s (@jennarainney on instagram) Carrot Soup Recipe:
Peel and chop 2ish lbs of carrots
Dice one medium sized yellow onion and throw in a pot (I use an instant pot, you can use a regular pot too) with 2-3 Tbsp of grassfed BUTTAH and a dash of extra virgin olive oil, saute til translucent (about
30 seconds)
Throw in 2-3 minced cloves of garlic for a few seconds
Add in the carrots and about 24oz
of beef bone broth I like
@bonafideprovisions or homemade
Add salt and pepper and thyme (I usually do fresh) and a little more garlic powder
Throw the lid on your pot and cook til soft and tender (I do manual high pressure cook for 4 mins with a slow pressure release for 10mins in the instant pot)
Blend with an immersion blender (or a regular blender, just make sure it's cooled down first)
Voilà!
Jul 10, 2024
I love to cook. Also calms my brain, I guess I need a lot of brain calming activities at the end of the day… Here’s one of my husband’s favorite recipes that’s easy for me to make and never seems to disappoint. No matter how many times I make the same thing, I never seem to be able to have it memorized. I still need to look at recipes.
Feb 25, 2025
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true rizz can’t be captured by technology
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