Turkey Congee Soup (Paleo, Whole30, AIP)
 
Prep time
Cook time
Total time
 
A comforting 'rice' congee soup with asian flavors that is perfect for a light meal!
Author:
Recipe type: Main course
Serves: 4
RecipeIngredients
  • 1 tbsp avocado oil
  • ½ of a medium red onion chopped fine
  • 1 tbsp fresh ginger, finely chopped
  • 1 tbsp fresh garlic, finely chopped
  • 2 green serrano chillies, finely chopped (omit for AIP)
  • ½ tsp ground black pepper (omit for AIP)
  • 1 lb of ground turkey or any other ground meat (or about 2 cups of cooked shredded turkey)
  • 1½ cups shredded cabbage (about ¼ of a large cabbage)
  • 10-12 fresh cranberries (or 1-2 tbsp of homemade cranberry jelly)
  • 5 cups of water
  • 1 tsp sea salt
  • 3-4 shiitake or white mushrooms, sliced thinly
  • 1 tbsp coconut oil or avocado oil for frying
  • 1½ cups of cauliflower rice fresh or frozen (if using frozen, thaw it beforehand)
  • 4 tbsp arrowroot starch dissolved in 4 tbsp water
  • coconut aminos as needed for additional flavor
RecipeInstructions
Instant Pot:
  1. Press saute mode and when hot add the oil and the onions and sauce the onions for 2 minutes. Then add the ginger, garlic, green chillies (if adding), black pepper (if adding) and saute for 30 seconds. Next add the cabbage and the ground meat (or the shredded turkey) and stir for 2-3 minutes. Add the cranberries (or cranberry relish), water and salt and place the lid. Pressure cook for 5 minutes.
  2. While the soup is in the Instant Pot, place a skillet/pan on heat and add the coconut oil. When the oil gets hot, add the sliced mushrooms and stir fry for about 3 minutes until mushrooms are cooked. Continue to cook on medium heat for about 3-4 minutes more until the slices turn crisp. Turn heat off and transfer the mushroom slices to a dish. Keep aside.
  3. When pressure cooking time is done, release the pressure manually carefully and open the lid. Now add the cauliflower rice and press 'saute' button and cook uncovered for about 3 minutes.
  4. Finally mix the arrowroot powder with the water to form a slurry and add it slowly to the soup while you continue to stir the soup with your other hand. Keep stirring for 2-3 minutes until the soup thickens up. Press cancel to turn heat off.
  5. For serving the soup, add soup to a serving bowl and place the fried mushrooms on top. Drizzle coconut aminos on top.
For regular cooking pot:
  1. Use the same instructions as above using a large size cooking pot and cooking initially the meat and vegetables for 10 minutes. Follow the rest of the steps as mentioned above.
Notes
Add coconut aminos just before serving as it can reduce the thick consistency of the soup.
Recipe by Cook2Nourish at https://cook2nourish.com/2020/11/turkey-congee-soup-paleo-whole30-aip.html