acjohnston09 Posted October 17, 2015 Share Posted October 17, 2015 Heading into my favorite time of the year. I made a TON of soups before Whole 30 but very few of them are compliant. I am heading into round 2 next week and would love to make some soups. Any favorite tried and true recipes people would like to share? Link to comment Share on other sites More sharing options...
QuilterInVA Posted October 17, 2015 Share Posted October 17, 2015 There are some excellent ones over on the Well Fed Website www.meljoulwan.com - "ginger zucchini and golden cauliflower are favorites as well as her chocolate chili. She has more. Why not make some of your favorite recipes compliant? I make vegetable soup with whatever I have on hand, some bone broth and some sort of protein. Link to comment Share on other sites More sharing options...
Seafarer Posted October 17, 2015 Share Posted October 17, 2015 Hello again! I prefer the Well Fed site, as QuilterinVa mentioned, but the Chowstalker site gathers up lots of recipes from lots of sites so it's an easy search. Just be aware that the recipes are "paleo-inspired" and not necessarily compliant. Read first! Lots of yummy food to be had, isn't there?! Link to comment Share on other sites More sharing options...
acjohnston09 Posted October 18, 2015 Author Share Posted October 18, 2015 There are some excellent ones over on the Well Fed Website www.meljoulwan.com - "ginger zucchini and golden cauliflower are favorites as well as her chocolate chili. She has more. Why not make some of your favorite recipes compliant? I make vegetable soup with whatever I have on hand, some bone broth and some sort of protein. I can make some of them compliant, but some of them just wouldn't be as good because a key ingredient, like beans or tortellini are missing. I always like to get other people's favorites. I also like to try ones that people have made and enjoyed as a little bit of time insurance. :-) I will try the giner zucchine and golden cauliflower. That sounds good. I haven't had a ton of luck with recipes in from the Well Fed book but I can check out her site. Thanks! Link to comment Share on other sites More sharing options...
acjohnston09 Posted October 18, 2015 Author Share Posted October 18, 2015 Hello again! I prefer the Well Fed site, as QuilterinVa mentioned, but the Chowstalker site gathers up lots of recipes from lots of sites so it's an easy search. Just be aware that the recipes are "paleo-inspired" and not necessarily compliant. Read first! Lots of yummy food to be had, isn't there?! If you have any that you have tried and liked let me know! Thanks! Link to comment Share on other sites More sharing options...
Seafarer Posted October 18, 2015 Share Posted October 18, 2015 Hi! I put them on your other post. Link to comment Share on other sites More sharing options...
GFChris Posted October 19, 2015 Share Posted October 19, 2015 Did you see this Whole30 post the other day on Soup Sundays? It's the first in a 4-part series. Link to comment Share on other sites More sharing options...
acjohnston09 Posted October 19, 2015 Author Share Posted October 19, 2015 Did you see this Whole30 post the other day on Soup Sundays? It's the first in a 4-part series. I did not!!! Thank you so much for sharing! This is perfect. :-) Link to comment Share on other sites More sharing options...
Cbiggs85 Posted October 20, 2015 Share Posted October 20, 2015 I love an easy pumpkin soup. Sauté onion, celery, , Apple and carrot in EVOO. add that, couple cups of broth, nutmeg, cinnamon, s&p, and a can of pumpkin to the crockpot. Put on low for few hours. Blend in food processor. Add a can of coconut milk SO good. Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted October 20, 2015 Moderators Share Posted October 20, 2015 This is my absolute favorite soup from my pre-Whole30 life. Obviously, skip the red lentils. You can add a few more veggies instead. I use homemade bone broth instead of water. Link to comment Share on other sites More sharing options...
GFChris Posted October 20, 2015 Share Posted October 20, 2015 I did not!!! Thank you so much for sharing! This is perfect. :-) You're welcome. I made that soup tonight. Couldn't find purple potatoes, so I used Japanese yams instead. Oh-my-goodness-yummy! Tastes like fall. Link to comment Share on other sites More sharing options...
Wanda705 Posted October 21, 2015 Share Posted October 21, 2015 I was going to try to re create Olive Garden's Tuscana soup to make it compliant by replacing the heavy cream with coconut milk, and using homemade pork sausage instead of the sausage with added sugar that the recipe calls for. I will let you know how it turns out. Link to comment Share on other sites More sharing options...
dlocs1021 Posted October 27, 2015 Share Posted October 27, 2015 same well fed website, I made the sweet potato soup last night, delicious! Link to comment Share on other sites More sharing options...
acjohnston09 Posted October 27, 2015 Author Share Posted October 27, 2015 I love an easy pumpkin soup. Sauté onion, celery, , Apple and carrot in EVOO. add that, couple cups of broth, nutmeg, cinnamon, s&p, and a can of pumpkin to the crockpot. Put on low for few hours. Blend in food processor. Add a can of coconut milk SO good. Oh my gosh, this sounds so good. Definitly going to try this. Link to comment Share on other sites More sharing options...
acjohnston09 Posted October 27, 2015 Author Share Posted October 27, 2015 I was going to try to re create Olive Garden's Tuscana soup to make it compliant by replacing the heavy cream with coconut milk, and using homemade pork sausage instead of the sausage with added sugar that the recipe calls for. I will let you know how it turns out. Please do! I would love to hear how it goes. Link to comment Share on other sites More sharing options...
acjohnston09 Posted October 27, 2015 Author Share Posted October 27, 2015 This is my absolute favorite soup from my pre-Whole30 life. Obviously, skip the red lentils. You can add a few more veggies instead. I use homemade bone broth instead of water. This is now on my list! Link to comment Share on other sites More sharing options...
acjohnston09 Posted October 27, 2015 Author Share Posted October 27, 2015 Thank you all for your suggestions! I can't wait to try these! Link to comment Share on other sites More sharing options...
Pally Posted November 13, 2015 Share Posted November 13, 2015 Right now I'm working through a big batch of the golden cauliflower mentioned above (zucchini, you're next!). The one I did before this was a "pear celery" (sounds strange I know, but I was looking to use up some mushy pears, and it turned out DELISH). Found the recipe here http://www.chowhound.com/recipes/celery-and-pear-soup-10759 I am absolutely loving the veggie soups as my breakfast side dish. I also made a chunky protein including (simply leftover ground beef) cabbage soup for lunches. My bf LOVED that one! It was beyond simple to make....can't remember off hand where that recipe came from. Link to comment Share on other sites More sharing options...
Seafarer Posted November 16, 2015 Share Posted November 16, 2015 I just made a Parsnip Pear Soup.... Serves 4 to 6 Ingredients1 lb (450 g) parsnips, peeled and chopped into 1-inch (5-cm) chunks2 pears, peeled, cored and cut into 4 wedges1 small white onion, chopped2 tbsp (30 ml) olive oil1 tsp (5 ml) sea salt½ tsp (2 ml) freshly ground black pepper4 cups (1 l) bone broth, divided (I used a combo of beef & veg stock)1 tbsp (15 ml) freshly chopped thyme Preparation1. Preheat oven to 350°F. Place parsnips, pear, onion, garlic, olive oil, salt and pepper in a large roasting pan and toss until well combined. Place pan in preheated oven and roast for 45 to 50 minutes, stirring occasionally, until mixture is tender and caramelized. 2. Pour 1 cup (250 ml) of stock over the mixture on the roasting pan and stir, scraping up any caramelized bits that have stuck to the bottom. 3. Purée the roasted mixture in small batches in a blender or food processor along with remaining 3 cups stock. Pour the mixture into a large pot and heat thoroughly over medium-high heat. Transfer to bowls, garnish with thyme and drizzle with some additional olive oil if desired. Link to comment Share on other sites More sharing options...
NY2LA2MONTREAL Posted November 16, 2015 Share Posted November 16, 2015 I just made a Parsnip Pear Soup.... Serves 4 to 6 Ingredients 1 lb (450 g) parsnips, peeled and chopped into 1-inch (5-cm) chunks 2 pears, peeled, cored and cut into 4 wedges 1 small white onion, chopped 2 tbsp (30 ml) olive oil 1 tsp (5 ml) sea salt ½ tsp (2 ml) freshly ground black pepper 4 cups (1 l) bone broth, divided (I used a combo of beef & veg stock) 1 tbsp (15 ml) freshly chopped thyme Preparation 1. Preheat oven to 350°F. Place parsnips, pear, onion, garlic, olive oil, salt and pepper in a large roasting pan and toss until well combined. Place pan in preheated oven and roast for 45 to 50 minutes, stirring occasionally, until mixture is tender and caramelized. 2. Pour 1 cup (250 ml) of stock over the mixture on the roasting pan and stir, scraping up any caramelized bits that have stuck to the bottom. 3. Purée the roasted mixture in small batches in a blender or food processor along with remaining 3 cups stock. Pour the mixture into a large pot and heat thoroughly over medium-high heat. Transfer to bowls, garnish with thyme and drizzle with some additional olive oil if desired. This sounds delish - thanks for sharing Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted November 16, 2015 Administrators Share Posted November 16, 2015 I just made Nom Nom Paleo Quick Cream of Tomato Soup. So very good. I will point out that I did NOT do what she suggests about puréeing half of it and then adding the other half back and then blending that and then re-simmering, way too fussy for me. I just sautéed the alliums in the soup pot and then added all the rest of the ingredients minus the coconut milk. Simmered it for awhile, puréed it with my immersion blender and then stirred in the coconut milk. SO dead easy and delicious! I'll never buy tomato soup again! Link to comment Share on other sites More sharing options...
Kimberly22 Posted November 16, 2015 Share Posted November 16, 2015 I just made the Chicken Chowder from the Whole30 book...yummy! Link to comment Share on other sites More sharing options...
NatalieBA Posted November 17, 2015 Share Posted November 17, 2015 I'm going to be trying some of these. I make a sausage and greens soup that is pretty good. I take spicy sausage (compliant brand or just use ground meat & spices), kale or swiss chard chopped up (I use fresh), chopped spinach, onions, (I use frozen) can of tomatoes, broth, and if I want to make it a bit more filling chopped potatoes. Even my DH who doesn't like most things I make likes it. Link to comment Share on other sites More sharing options...
mantishugo Posted November 26, 2015 Share Posted November 26, 2015 Before following Whole30 regime, I used to have so many types of soups, ranging from chicken soup, broccoli soup, egg white soup, omelete soup, spinach soup and what not... Link to comment Share on other sites More sharing options...
Seafarer Posted December 1, 2015 Share Posted December 1, 2015 Black Collards or Kale Soup http://terrywahls.com/black-collards-or-kale-soup/ Link to comment Share on other sites More sharing options...
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