Roasted Sweet Potato Soup

 Ingredients

1 1/2 pounds sweet potatoes peeled and cut into ½ -inch pieces

1 medium yellow onion coarsely chopped

2 medium carrots peeled and cut into 1-inch pieces

4 tablespoons extra-virgin olive oil

1 teaspoon coarse salt

1/2 teaspoon black pepper

2 teaspoons cumin seeds crushed

3 cloves garlic minced

1 piece 2 inches fresh ginger, peeled and chopped

1 jalapeño seeded and chopped

4 cups chicken broth

1 14-ounce can coconut milk

2 tablespoons fresh lemon juice

1 teaspoon ground coriander

Instructions PREHEAT the oven to 450°F. LINE a large rimmed baking pan with parchment paper. Combine the sweet potatoes , onion, and carrots in a large bowl. Drizzle with 3 tablespoons of the olive oil; toss to coat. Sprinkle with the salt, pepper, and cumin seeds; toss to combine. TRANSFER to the baking pan. Bake for 20 to 25 minutes, until tender and beginning to brown. HEAT the remaining olive oil in a large pot over medium heat. Add the garlic, ginger, and jalapeño; cook for 1 minute. Stir in the broth, coconut milk, lemon juice, and coriander; bring to a boil. Carefully add the roasted vegetables. Remove from the heat. USE an immersion blender to blend the soup in the pot.

Cinnamon Apple Oatmeal Bars

 INGREDIENTS

For the apple filling:

1 1/2 pounds apples (4–5 apples), cut into 1/2-inch cubes 

1 tablespoon coconut sugar or brown sugar

2 tablespoons lemon juice 

1 tablespoon tapioca starch

1 teaspoon cinnamon

pinch salt

For the crust and topping: 

1 cup cassava flour

1/3 cup coconut sugar or brown sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 teaspoon finely ground sea salt

1 stick / 8 tablespoons butter, cut into pats

1 cup gluten-free rolled oats

3 tablespoons water

INSTRUCTIONS

Preheat the oven to 350°F. Line a lightly greased 8×8 inch baking dish with parchment paper and lightly grease the parchment.

Make the filling: In a medium bowl, combine the apples, tablespoon of coconut sugar, lemon juice, tablespoon of tapioca starch, teaspoon of cinnamon, and salt. 

Make the crust and top: In the bowl of a food processor set with the chopper blade, pulse the cassava flour, coconut sugar, vanilla extract, baking soda, cinnamon, and salt. Pulse a few times to combine. 

Add the butter and pulse 10-12 times to cut in the butter, so there are no longer any large chunks. 

Add the oats and the water and pulse a few times more, until the mixture starts to clump together. 

Press half of the oat mixture into the prepared pan, pressing it firmly and evenly. Spread the apple mixture over the crust and top with the remaining oat mixture, pressing it gently onto the apple mixture. 

Bake for 45-50 minutes, or until the apples are bubbly throughout, and the top is light golden brown. 

Pumpkin Pie Energy Balls

 Ingredients

2 tablespoons paleo flour (I use Bob's Red Mill Paleo Flour, coconut flour or almond flour would also work)

1 tablespoon vanilla protein powder

1 tablespoon pumpkin pie spice

1 cup cashew butter 

1 tablespoon maple syrup (or honey)

2 tablespoons pumpkin puree

Instructions

In a large bowl, combine flour, protein powder and pumpkin pie spice.

In a separate bowl, microwave cashew butter, syrup, and pumpkin puree for 30 seconds - 1 minute until it's easy to mix the ingredients together.

Pour the cashew butter mix into the dry ingredient mix and stir to combine. Freeze the dough for about 10 minutes so it hardens enough to handle.

Line a baking sheet with parchment paper. Roll the dough into about 20 balls and arrange on the baking sheet. Refrigerate until fully chilled, then store in an air-tight container in the refrigerator.

sausage and kale casserole

 Ingredients

2½ tablespoons ghee avocado oil, olive oil, or your favorite cooking fat, divided

1 small yellow onion diced

1 large carrots diced

½ pound cremini mushrooms thinly sliced

Diamond Crystal brand kosher salt or Magic Mushroom Powder

Freshly ground black pepper

1 pound bulk mild Italian sausage

1 pound lacinato kale stems removed and leaves thinly sliced

3 garlic cloves minced

1 cup store-bought marinara sauce

½ teaspoon dried oregano

5 large eggs whisked

¼ cup Paleo-friendly pesto 

Instructions 

Preheat the oven to 400°F with the rack in the middle. Heat a large skillet over medium-high heat. Add 2 tablespoons cooking fat to the pan when it’s hot.

Grease a 9 x 13 casserole pan with the remaining ½ tablespoon of fat.

Toss the onions, carrots, and mushrooms into the skillet. Cook until the moisture has evaporated from the mushrooms and the vegetables have softened, about 5 to 7 minutes.

Season the veggies with about 1 teaspoon of Magic Mushroom Powder (or salt) and a sprinkle of pepper. Stir to incorporate and then transfer to the greased baking pan.

Decrease the heat to medium, and add the sausage to the now-empty skillet. Break up the meat with a spatula.  Cook, over medium heat, stirring, for 5 to 7 minutes or until it’s no longer pink.

Add the kale and stir to combine. Sauté until the greens are wilted, about 2-3 minutes.

Stir in the minced garlic and cook for 1 minute or until fragrant.

Pour in the marinara sauce and add the oregano. Season to taste with another ½ teaspoon of Magic Mushroom Powder or with salt and pepper. Stir well to incorporate.

Transfer the sausage mixture to the ingredients in the casserole pan. 

Pour in the whisked eggs to the casserole pan and stir to combine. Smooth the top of the casserole with a spatula. (Optional: dollop Paleo-friendly pesto on top before baking.)

Put the casserole in the oven and bake for 25-30 minutes or until the eggs are set and browned on the edges.

Cauliflower Rice Bowls

6 tablespoons plus 1 teaspoon extra-virgin olive oil, divided 

4 cups cauliflower rice

⅓ cup chopped red onion

¾ teaspoon salt, divided

½ cup chopped fresh dill, divided

1 pound boneless, skinless chicken breasts

½ teaspoon ground pepper, divided

3 tablespoons lemon juice

1 teaspoon dried oregano

1 cup halved cherry tomatoes

1 cup chopped cucumber

2 tablespoons chopped Kalamata olives

2 tablespoons crumbled feta cheese

4 wedges Lemon wedges for serving

Instructions

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Remove from heat and stir in 1/4 cup dill.

Meanwhile, rub 1 teaspoon oil all over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, about 15 minutes total. Slice crosswise.

Meanwhile, whisk the remaining 4 tablespoons oil, lemon juice, oregano and the remaining 1/4 teaspoon each salt and pepper in a small bowl.

Divide the cauliflower rice between 4 bowls. Top with the chicken, tomatoes, cucumber, olives and feta. Sprinkle with remaining 1/4 cup dill. Drizzle with the vinaigrette. Serve with lemon wedges, if desired.

Baked Oatmeal

Ingredients

6 cups rolled oats (not instant)

2 cups light brown sugar

4 teaspoons baking powder

1 teaspoon kosher salt

2 ½ teaspoons ground cinnamon

½ teaspoon powdered ginger

1/8 teaspoon ground cloves

1 cup slivered almonds, toasted in the oven for 5 minutes

¾ cup chopped dried apricots

2 sticks unsalted butter, melted over low heat

4 eggs

2 cups milk

For the topping

¾ cup rolled oats

¾ cup brown sugar

Method

1. Preheat oven to 350 degrees (325 degrees for a glass pan). Use a pan spray to coat the pan, or grease the bottom and sides of a 9-inch-by-13-inch-by-2 inch pan with 1 to 2 tablespoons of butter, then dust with flour, and set aside.

2. Mix together oats, brown sugar, baking powder, salt, spices, almonds, and apricots in a large mixing bowl and stir to combine.

3. In a separate bowl, combine melted butter, eggs and milk and beat lightly.

4. Pour wet ingredients into dry ingredients and stir until just mixed.

5. Pour batter into prepared pan.

6. In a small bowl, stir together oats and brown sugar for topping and sprinkle evenly over the top. Bake for 25 to 30 minutes until the oatmeal is set in the middle and is a dark golden brown on top.

7. Remove to a cooling rack and let stand for 3 minutes before serving.

8. Cut into 12 equal pieces. Garnish with fruit, if desired. It may be served with warmed milk, if desired.

Stir fry beef and broccoli

 Ingredients

Sauce:

1/4 cup chicken broth

1/2 cup coconut aminos

3 tablespoons rice vinegar

1 tablespoon orange juice

1 tablespoon arrowroot powder

3 cloves garlic, minced

1 tablespoon fresh ginger, finely grated

1 teaspoon sesame oil

pinch of salt

Beef and Broccoli:

2–2.5 lb sirloin steak (remove fat and then slice against the grain into thin strips)

2–3 tablespoons arrowroot powder

4–6 tablespoons ghee (or olive oil)

kosher salt and pepper

1/4 cup coconut aminos

4 heaping cups of broccoli florets

1 pint of sliced mushrooms

Instructions

In small mixing bowl, combine Sauce ingredients and whisk together; set aside.

Take large cast iron skillet and bring to medium heat.  Add 1 tablespoon of ghee. Let it melt and coat the pan.

Place arrowroot in a medium-sized bowl. Place the steak and arrowroot on the counter next to your cast iron skillet.

Working in batches, lightly place pieces of beef in the arrowroot and lightly coat them. Shake off any excess and add to the pan. Continue, spacing out the beef strips so they aren’t touching, until you have filled up the cast iron skillet. Lightly season with salt and pepper.

Cook the strips approximately 1 minute per side then remove and place on a clean plate. Continue until all the beef is seared on both sides (this should take about 3-4 batches) adding a tablespoon of ghee (or more) in between each batch to keep the bottom of the skillet from drying out.

Once steak is all cooked and set aside, add approximately 1/4 cup coconut aminos to pan to deglaze (scraping up all the bits from the bottom).

Add broccoli and mushrooms and stir and cook for about 5 minutes.

Add sauce (whisk the sauce again before adding as the arrowroot may sink to the bottom) and bring to a light simmer. Stir until it starts to thicken, about 2 minutes.

Add steak (along with any juices that have settled on the plate) and stir to fully mix.

Remove from heat and serve immediately.

Chicken Bites with Ginger-Apricot Sauce

 Ingredients

1 pound ground chicken

2 cups shredded sweet potato

1 cup finely chopped Swiss chard leaves loosely packed

1 large egg whisked

1 teaspoon minced garlic

½ teaspoon ground ginger fresh ginger 

2 scallions thinly sliced

1 tablespoon Indian curry powder 

2 teaspoons Diamond Crystal kosher salt

Juice and zest from 1 lime

Apricot-Ginger Sauce

2 tablespoons coconut aminos

½ cup apricot jam sweetened with fruit juice

½   teaspoon minced fresh ginger or ¼ teaspoon ground ginger

¼ teaspoon freshly ground black pepper

2 tablespoons lemon juice

Instructions

Preheat the oven to 400° F convection bake with the rack in the middle position. Line two rimmed baking sheets with parchment paper and set aside.

In a large bowl, combine all the chicken bite ingredients

Using your hands, mix all the ingredients together until well combined, but don’t overwork the mixture.

Scoop out heaping tablespoon balls and arrange them on the two lined baking sheets, making sure they sit about 2 inches apart. Smoosh each ball with your fingers into ½-inch thick patties.

Cook in the oven for 15  minutes or until browned on the edges and cooked through, rotating the tray at the midway point. 

While the bites are baking, make the dipping sauce. In a small saucepan, combine the coconut aminos, apricot jam, and fresh ginger. Stir the sauce over medium heat until simmering. 

Remove the pot from the heat, and add the freshly ground black pepper and lemon juice.

Serve the turkey bites with the dipping sauce!

Corn Dumpling Soup

Ingredients

Soup

1 bone-in chicken breast (about 1 ¼ pounds)

1 small yellow onion, peeled 

1 small carrot

1 stalk celery

1 large clove garlic

¾ teaspoon salt

8 cups water

4 cups diced butternut squash

Dumplings

1 large egg plus 1 egg yolk

¼ cup grated white onion

1 cup fine stone-ground cornmeal

2 tablespoons ghee or unsalted butter, at room temperature

1 cup grated queso blanco or ricotta salata

Chopped fresh parsley or scallion greens for garnish

Instructions

Place chicken, yellow onion, carrot, celery, garlic and salt in a large pot. Add water, cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, until an instant-read thermometer inserted in the thickest part of the meat without touching bone registers 165°F, about 25 minutes. Allow the chicken to cool in the broth for 10 minutes. Transfer the chicken to a plate. Strain the broth and return it to the pot. 

Meanwhile, to prepare dumplings: Mix egg, egg yolk and onion in a large bowl with a fork. Add cornmeal and stir to combine. Add ghee (or butter) and mash it in with the back of the fork. Add cheese and knead until a smooth dough forms. Cover and let rest for 10 minutes. 

Bring a large saucepan of water to a boil over high heat. Shape the dough into 18 dumplings, about 1 inch in diameter. Reduce heat to a simmer and add half the dumplings. Cook until they rise to the surface, about 4 minutes, then continue to simmer for 5 minutes. Use a slotted spoon to transfer them to a large plate. Repeat with the remaining dumplings. 

Add squash to the broth in the pot. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the squash can be easily pierced with a fork, 10 to 15 minutes. 

Shred the chicken and return to the broth, along with the dumplings. Simmer until the chicken and the dumplings are heated through, about 5 minutes. Serve topped with parsley or scallion greens, if desired.

Escarole, Cannellini Bean and Sausage Soup

 Ingredients

12 ounces dried cannellini beans (about 1 ¾ cups), soaked overnight

6 large eggs

1 cup finely chopped flat-leaf parsley

½ cup grated Parmesan cheese

¼ cup all-purpose flour

½ teaspoon salt, divided

1 tablespoon extra-virgin olive oil

8 ounces Italian turkey sausage, casings removed

½ medium onion, diced

3 cloves garlic, chopped

4 cups low-sodium chicken broth

1 head escarole, coarsely chopped (10 cups)

¼ teaspoon ground pepper

Lemon wedges for serving

Instructions 

Drain the soaked beans and rinse. Place in a large pot and add water to cover by 2 inches. Bring to a boil over high heat. Adjust heat to maintain a gentle simmer, cover and cook until tender, 1 to 1 1/2 hours. (Alternatively, cook beans in a pressure cooker or slow cooker.) Reserve 2 cups of the cooking liquid and drain the beans.

Meanwhile, preheat oven to 350°F. Line the bottom of a 9-by-13-inch baking dish with parchment paper.

Whisk eggs, parsley, Parmesan, flour and 1/4 teaspoon salt in a large bowl. Pour into the prepared baking dish. Bake until firm, about 15 minutes. Loosen the edges with a spatula. While still warm, invert onto a cutting board. Remove the parchment and cut the frittata into 1/4-inch cubes.

Heat oil in the pot over medium heat. Shape sausage into 3/4-inch balls and add them to the pot. Cook, turning occasionally, until browned all over, about 5 minutes. Add onion and garlic and cook, stirring frequently, until the onion is translucent, 5 to 8 minutes. Stir in broth and the reserved cooking liquid, scraping up any browned bits. Increase heat to high and bring to a boil

Add escarole, the beans and the remaining 1/4 teaspoon salt and pepper. Return to a boil. Cook until the escarole is just tender, 3 to 5 minutes. Serve the soup topped with the egg “croutons” and with lemon wedges, if desired.

Sausage, Cabbage and Root Vegetable Soup

 Ingredients

2 tablespoons extra-virgin olive oil, divided 

1 pound Italian turkey sausage, mild or spicy, casings removed

1 cup chopped onion

3 cloves garlic, thinly sliced

⅛ teaspoon salt

1 Freshly ground pepper to taste

2 medium carrots, diced (1/2 inch)

2 small turnips, peeled and diced (1/2 inch)

1 medium celery root, peeled and diced (1/2 inch)

1 large Yukon Gold potato, peeled and diced (1/2 inch)

10 cups very thinly sliced green cabbage (about 1/2 medium head)

8 cups low-sodium chicken or vegetable broth 

¾ cup dry white wine

1 cup chopped fresh tomato

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

½ cup grated Parmesan cheese

Instructions

Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage and cook, stirring frequently, until well browned, about 10 minutes. Remove with a slotted spoon to a paper towel to drain.

Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Add carrots, turnips, celery root and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. Add cabbage; cook until starting to wilt, about 2 minutes. Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour.

Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup. Taste and add more pepper if desired. Serve topped with Parmesan.

Chicken and squash soup

 Ingredients

2 teaspoons canola oil

2 leeks, trimmed, chopped and rinsed

1 red bell pepper, chopped 

3 cloves garlic, minced

4 cups reduced-sodium chicken broth

Butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes

2 teaspoons dried thyme

1 ½ teaspoons ground cumin

1 pound turkey cutlets, cut into 1/2-by-2-inch strips

2 cups frozen corn kernels

2 tablespoons lime juice

½ teaspoon crushed red pepper

¼ teaspoon salt

1 Freshly ground pepper, to taste

Instructions

Step 1

Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.

Step 2

Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Season with salt and pepper.

Thai chicken curry casserole

 Ingredients

¼  cup Thai red curry paste or whichever color you prefer, use only 2 tablespoons if you’ve got a spicy Thai paste and you want it more mild

1 14-ounce can full-fat coconut milk

1 tablespoons Red Boat fish sauce

1 tablespoon coconut aminos

1½ teaspoon Diamond Crystal brand kosher salt  use ¾ teaspoon salt if using Morton’s kosher salt or fine grain salt

1½ pounds boneless skinless chicken thighs, trimmed of excess fat and thinly sliced

1 small yellow onion thinly sliced

3 large carrots peeled and cut into ¼-inch slices

1 pound broccoli florets

Juice from 1 lime

½ cup fresh basil leaves

¼ cup fresh cilantro leaves

Preheat the oven to 400°F with the rack in the middle position. Prep the ingredients as the oven heats up.

In a large bowl, combine the curry paste, coconut milk, fish sauce, coconut aminos, and kosher salt. Whisk well.

Add the sliced chicken, and the onion, carrots, broccoli, and bell pepper. Toss well.

Transfer the contents to a 9-inch by 13-inch casserole or baking dish. Cover tightly with foil and shove it in the oven.

Bake for 35 to 40 minutes or until cooked through and bubbly. Stir in the lime juice and herbs, and serve immediately. This Thai Chicken Curry Casserole pairs perfectly with Simple Cauliflower Rice!

Orange chicken meatballs

 Ingredients

Meatballs:

1 pound ground chicken

1 egg

1/2 cup almond flour

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

zest of 1 orange, minced

olive oil

Sauce:

1 1/5 cups orange juice

1/4 cup orange juice concentrate

2 tablespoons fresh orange zest

2 teaspoon garlic, minced

2 tablespoons + 2 teaspoon coconut aminos

1 teaspoon sesame oil

1 teaspoon tapioca starch (added later)

Add-Ins:

2–4 cups fresh broccoli florets

Instructions

Combine orange juice, orange juice concentrate, orange zest, garlic, coconut aminos and sesame oil in a small saucepan. Let simmer while making the meatballs.

Combine ground chicken, egg, almond flour, onion powder, garlic powder, salt, black pepper and orange zest in a medium mixing bowl.

Scoop out approx. 1 1/2 tablespoons of meatball mixture, forming a ball, and place on a large plate.  Continue until all of the meatball mixture is used. (See Notes)

Take large/medium cast iron skillet and bring to medium-high heat. Add a tablespoon of oil and use a spatula to spread evenly to coat the pan.  Add chicken meatballs and sear on all sides, about 3 minutes.

Turn down heat to medium and cover.  Let cook 10-15 minutes, moving around frequently, until fully cooked (165 internal temperature – I recommend using a meat thermometer).

Once meatballs are fully cooked remove them from the skillet and place on a plate; set aside. In the same skillet you cooked the meatballs, pour in the sauce that has been simmering. Add in the tapioca starch and whisk continually, bringing the sauce to simmer. It will slowly start to thicken.  Once sauce is thick enough to coat the back of a spoon, add the meatballs back in.  Toss to coat the meatballs. Remember the sauce will thicken even more as it cools a little.

If you are making broccoli to go with this you can add that in at this point, cover the dish and let the broccoli steam for a few minutes (just don’t let the sauce go above a small simmer or it may get gummy).  You can also just steam your broccoli separately and then add in to the sauce or serve it on the side.

Serve immediately.

Cantonese chicken

 Ingredients

1 tablespoon  ghee or avocado oil

1 cup thinly-sliced shallots about 3 large

Kosher salt

4-6 chicken breasts

4 oz shitake mushrooms

2 inch fresh ginger peeled and cut into thin coins

6 garlic cloves peeled and smashed

¼ teaspoon freshly ground black pepper

1 cup  bone broth

1 teaspoon  fish sauce`

¼ cup sliced green onions

¼ cup roughly chopped fresh cilantro

Instructions

Heat the oven to 450°F with the rack in the middle position.

Heat a 12-inch oven-safe heavy bottomed skillet over medium heat. Melt one tablespoon of ghee in the hot pan, add the sliced shallots, and a sprinkle of salt.

Cook until the shallots are softened, stirring occasionally. This should take 5-10 minutes.

While the shallots are cooking, sprinkle kosher salt liberally (about 2 teaspoons) on both sides of the chicken pieces.

Once the shallots have wilted, add the sliced mushrooms, ginger, and garlic to the pan.

Stir-fry for about a minute or until aromatic. Transfer the vegetables to a plate.

Return the pan to the stovetop, wipe out any remnants with a paper towel, and increase the heat to medium-high. Then, sear the chicken pieces skin-side down in the hot pan until nicely browned and crispy, about 4 to 5 minutes.

Flip the pieces over and cook for 2 minutes more.

Stir the fish sauce into the broth and pour it in the pan, making sure to avoid pouring the liquid on the crispy skin.

Add the reserved shallots, mushrooms, and garlic back to the pan, tucking them in between the chicken pieces. 

Transfer the pan to the hot oven and roast the chicken for 15-20 minutes or until the internal temperature of the chicken reaches 165°F.

Taste the sauce for seasoning and adjust as needed. Garnish the chicken with a shower of sliced scallions and cilantro, and dig in!

Butternut squash soup in Instant Pot

 Ingredients

1 large onion diced

6 garlic cloves smashed and peeled

3 pounds butternut squash peeled, seeded, and cut into 1-inch chunks

3 cups bone broth or chicken broth

2 teaspoons Magic Mushroom Powder or Diamond Crystal kosher salt

aged balsamic vinegar

Instructions

Turn on the sauté function on the Instant Pot and add some ghee

Add onions and garlic and cook for 1 to 2 minutes.

Stir in the cubed squash, broth, and Magic Mushroom Powder.

Lock the lid on the Instant Pot and program it to cook for 7 minutes under high pressure.

When the soup has finished cooking, release the pressure manually.

Taste the soup for seasoning and adjust if necessary. Then, grab an immersion blender to purée the soup until smooth and silky!