Two minutes.
That’s all the cooking time you need to make this fragrant, flavorful soup in your Instant Pot! It’s nourishing, comforting, and budget-friendly. Not to mention, compliant for GAPS stage 5 and beyond! (Feeling overwhelmed by the GAPS Diet? Check out this post!)
It’s also a wonderful way to get healthy organ meats into your picky eaters. My daughter would never in a million years eat a chicken heart or liver… knowingly. 😉
She came downstairs one morning and said, “Mom! Something smells absolutely amazing in here! What did you make?”
“Oh, just an Italian Cabbage and Tomato Soup in the Instant Pot. Want some?” I replied, trying to keep that I know something you don’t know look off of my face.
“Yes, please!” she said.
She gobbled up a big bowl and declared it delicious. I still haven’t told her there’s ground-up chicken parts in there. I didn’t think that information was especially relevant. 😉
I wasn’t able to get Mister to try this soup because he doesn’t like cooked cabbage. He does like cauliflower, however, so next time I’ll simply replace the cabbage with that! I love a versatile recipe, don’t you?
A Note About The Tomatoes
Ideally, use fresh or home-canned tomatoes in this soup so you can know for sure that there aren’t any unwanted ingredients. That said, if you have a brand of GAPS-legal diced tomatoes in your cupboard, feel free to use those instead.
If you can’t get your hands on fresh tomatoes, using canned will save you some prep time — just keep an eye out for hidden ingredients like sugar.
If using fresh tomatoes, I recommend peeling them unless you don’t mind tomato skins in your soup. I used a paring knife — no need to boil water and dunk your tomatoes first.
Get Your Kids Involved!
If you have picky eaters, have them help prep the veggies! It may mean you spend more time in the kitchen, but kids who are involved in preparing food are more likely to try something new.
If you’re not sure how to get your littles involved, check out Traditional Cooking School’s Real Food Kids eCourse.
2-Minute Instant Pot Italian Cabbage & Tomato Soup {GAPS, Paleo}
Two minutes... That's all the cooking time you need to make this fragrant, flavorful GAPS Diet soup in your Instant Pot or stove top pressure cooker! It's nourishing, comforting, full of bone broth, budget-friendly, and even contains organ meats -- not to mention, compliant for GAPS stage 5 and beyond!
Ingredients
- 1 green cabbage small head, about 2-1/4 pounds, thinly sliced
- 2 to 3 tomatoes peeled and chopped (about 2 cups)
- 1 zucchini small, thinly sliced or chopped into small pieces
- 1 onion small, diced (about 3/4 cup)
- 6 cloves garlic fresh, pressed or minced
- 2 tablespoons coconut oil or ghee, for sautéing (less if desired)
- 1/2 cup organ meat cooked, or organs of choice (heart, liver, etc.)
- 6 cup chicken broth divided
- 1 tablespoon dried parsley chopped, OR 3 tablespoons fresh parsley
- 1 tablespoon dried basil chopped or chiffonade, OR 3 tablespoons fresh basil
- 1 tablespoon dried oregano chopped, OR 3 tablespoons fresh oregano
- 1 teaspoon dried rosemary chopped or whole, OR 1 tablespoon fresh rosemary leaves
- 2 to 3 teaspoons sea salt or to taste
- 2 organic or pastured egg yolks well whisked
- 3 tablespoon lemon juice from approximately 1 lemon, if tolerated
- 1 tablespoon nutritional yeast if tolerated
Instructions
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Prepare veggies, setting zucchini aside. You'll add the zucchini after pressure cooking.
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In a high-powered blender such as the Vitamix, purée organ meats with 1 cup chicken bone broth until completely smooth.
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If using an electric cooker such as the Instant Pot, press the "Sauté" function and adjust to the "less" setting. If using a stovetop cooker, place on burner over medium heat.
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Add fat and allow to melt, then add diced onions and sauté for 3 minutes.
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Add fresh garlic and sauté for 2 more minutes.
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Add puréed organ meats and mix well.
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Add cabbage, tomatoes, additional broth, parsley, basil, oregano, rosemary, and sea salt. Mix well to combine.
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Cover the pot, checking the seal and components to make sure all is well.
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If using an electric cooker, set to high pressure for 2 minutes. If using a stove-top cooker, bring to high pressure and maintain for 2 minutes.
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When cycle is complete, turn off (if electric cooker) or remove from heat (if stovetop cooker).Quick release pressure or let pressure release naturally if not ready to serve.
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When pressure is released, remove lid and set aside.
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Before serving, add the thinly sliced zucchini and stir well. It will cook quickly in the hot broth.
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In a small bowl, whisk the egg yolks very well.
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Dip out about 1/4 cup of only the liquid in the pressure cooker, and slowly mix into the egg yolks to temper them.
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Add the egg yolk mixture into the cooked soup and stir well.
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If using lemon juice and nutritional yeast, add them to the soup and mix well.
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Taste for seasoning and adjust if needed. Enjoy!
Recipe Notes
- Nourishing, comforting, and budget-friendly. Not to mention, compliant for GAPS stage 5 and beyond!
- Not a fan of cabbage? Try cauliflower instead!
Overwhelmed By GAPS?
If you’re feeling intimidated or overwhelmed about implementing the GAPS diet and want some hands-on help, check out the GAPS Class taught by our friend and GAPS practitioner Melanie Christner. Click here for more info. (Limited spaces.)
Thinking Of Doing GAPS?
- The Gut-Healing GAPS Diet Made Simple
- The Harmon Family’s Experience On The GAPS Intro Diet
- Why You Might Consider The GAPS Diet
- Let’s Demystify The GAPS Diet
- What’s The Difference Between Intro & Full GAPS?
- The GAPS Class — if you’re feeling overwhelmed about implementing the GAPS diet and want some hands-on help from a certified GAPS practitioner (limited spaces)
Have you ever used your Instant Pot for a GAPS-friendly recipe?
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I’d love to try this – but our daughter can’t eat eggs. Will it still be good without them? Also, could it work without the bulk of the onion (with dried or powdered onion)? Thanks!
I have another question because it’s unclear to me – are we to puree the RAW liver or cook it lightly then puree it with the chicken broth? I just have the sense that pureeing raw liver could be pretty gruesome and hard to clean up after. Thanks!
Hi Sandra,
It would certainly be fine to leave out the eggs. The added egg yolks are part of the GAPS diet protocol, but since that diet is all about helping your body heal you certainly don’t want to give someone a food they can’t have.
You could also leave out the onion. It will change the flavor a bit of course, but that’s part of the beauty of soups. Use what you have on hand or can tolerate!
As for the liver, I had already-cooked livers on hand and that is what I used. I’m not sure I would puree raw liver myself…for just the reasons you stated! But, if you have a powerful blender it would not be an issue. It would just puree it very well. I’m not sure how it would cook in the soup though.
I have had our InstantPot for about two weeks now and this was the sixth meal I have prepared in it. Not my absolute favourite recipe, but I think it was user-error.. I think I should have blended the liver and broth more to make it more smooth and not as obvious.
However, my fairly-picky husband ate two bowls without complaint – and had no idea about the hidden chicken liver. I’d call that a WIN!
Cheers to health 🙂
Hey that’s wonderful! Always a win when hubby eats without complaint 😉
Did you use raw liver or cooked liver? I just realized while replying to another comment that I did not specify cooked organ meats. I have not tried it with raw, I’m wondering if cooking raw liver puree would end up making it not as smooth.
I have read through the recipe several times and do not see where to add the additional chicken bone broth.
Hi Deb! So sorry about that — you’re right that the additional bone broth was missing from the recipe. I’ve added it to this step:
“Add cabbage, tomatoes, additional broth, parsley, basil, oregano, rosemary, and sea salt. Mix well to combine.”
Thanks for bringing it to our attention!
–Haniya, TCS Team
How many servings does this make?