Step 1

Prepare veggies, setting zucchini aside. You'll add the zucchini after pressure cooking.

Step 2

In a high-powered blender such as the Vitamix, purée organ meats with 1 cup chicken bone broth until completely smooth.

Step 3

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.

Step 4

Add fat and allow to melt, then add diced onions and sauté for 3 minutes.

Step 5

Add fresh garlic and sauté for 2 more minutes.

Step 6

Add puréed organ meats and mix well.

Step 7

Add cabbage, tomatoes, additional broth, parsley, basil, oregano, rosemary, and sea salt. Mix well to combine.

Step 8

Cover the pot, checking the seal and components to make sure all is well.

Step 9

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.

Step 10

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.

Step 11

When pressure is released, remove lid and set aside.

Step 12

Before serving, add the thinly sliced zucchini and stir well. It will cook quickly in the hot broth.

Step 13

In a small bowl, whisk the egg yolks very well.

Step 14

Dip out about 1/4 cup of only the liquid in the pressure cooker, and slowly mix into the egg yolks to temper them.

Step 15

Add the egg yolk mixture into the cooked soup and stir well.

Step 16

If using lemon juice and nutritional yeast, add them to the soup and mix well.

Step 17

Taste for seasoning and adjust if needed. Enjoy!