Ingredients:
Ghee - roughly 2 Tbsp
Olive Oil - roughly 2 Tbsp
1 medium onion sliced
1 head of garlic minced
Salt
Pepper
Brown mustard
1 Lemon
Baby kale - 2 boxes
Frozen artichokes - 2 bags
Broth of choice (recommend chicken bone broth or vegetable broth if vegan/vegetarian) - 2 bags/boxes

Optional:
Chicken
Roasted mushrooms
Crushed red pepper
Chili oil
Turmeric

Tools:
Instant Pot
If using a stock pot/stove, follow instructions but at “set to soup” step, cover pot and simmer for several hours. Let it go as long as you can stand before adding optional ingredients and final seasoning to taste.

Instructions:
Set instant pot to sauté

Add ghee and olive oil (optional: add chili oil)

Sauté onion til translucent

Add garlic

Keep sautéing until onion is caramelized about 20 mins (can turn it up to medium once onion and garlic are both translucent)

Add bone broth

*BLEND GARLIC AND ONION WITH BONE BROTH and return to instant pot

Add 1 T brown mustard

Add juice of one lemon

Salt and pepper (I like a lot of salt but you can always finish with more when serving)

Optional: add crushed red pepper

Add frozen artichoke and baby kale

Fill instant pot to Max line with water or additional broth

Set Instant Pot to Soup

Let cook and decompress all on its own (a couple hours?)

Add optional ingredients: roasted chicken and/or roasted mushrooms

Season to taste. Salt and pepper for sure. I served with the Josu garlic salt & mushroom salt. Topping with chili oil takes it to the next level.

For varied palates, season portions individually.