Clare Dunn Posted January 13, 2013 Share Posted January 13, 2013 I am feeling in need of some warming winter goodness, but my mind has gone blank on recipes! Please can you spam me with your best soup ideas! I have a crock pot & a normal food processor but nothing fancy like a Vitamix. Thanks. Link to comment Share on other sites More sharing options...
kb0426 Posted January 13, 2013 Share Posted January 13, 2013 This one is delicious, but you will need a protein on the side. Enjoy! http://www.theclothesmakethegirl.com/2012/10/24/golden-cauliflower-soup/ Link to comment Share on other sites More sharing options...
MommaMawby Posted January 14, 2013 Share Posted January 14, 2013 I just ate an entire pot of this last week http://paleomg.com/roasted-red-pepper-and-avocado-soup-with-sausages/ the only thing was instead of the italian sausage I made italian meatballs (couldn't find compliant sausage). This has red chilli flakes in it so spicy on the tongue and warm in the belly. My husband made http://food52.com/recipes/9743_roasted_carrot_soup this weekend and I just ate a ginormous bowl of it's deliciousness for lunch. This has a chunk of fresh ginger in it so it is really nice for warming you from the inside. We also made a beanless chilli found here http://cavemanstrong.com/2010/09/paleo-chili/ except we added extra veggies and 1/2 lb of chopped compliant bacon. If you are going to cook it in a slow cooker just brown your beef and bacon (if you decide to use it) before throwing it in the crock pot. Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 15, 2013 Share Posted January 15, 2013 I made this butternut squash soup the other day. http://www.foodnetwork.com/recipes/marcela-valladolid/butternut-squash-soup-with-chipotle-cream-recipe/index.html I found a compliant chipotle puree by "the art of chipotle" and added that to some coconut milk to replace the sour cream. Very tasty. Link to comment Share on other sites More sharing options...
GLC1968 Posted January 15, 2013 Share Posted January 15, 2013 I've made this Sweet Potato Chowder twice (and thank you for the reminder so that I looked it up and can make it again!) and it's delicious. She mentions adding carrots which I did the second time I made it for more chunkiness and it was great! http://www.growinguppaleo.com/2011/03/to-good-not-to-share/ Link to comment Share on other sites More sharing options...
SummerGirl Posted January 15, 2013 Share Posted January 15, 2013 I made this today and LOVED it! It was really delicious. Here are the ingredients and I'll do the quantities and recipe instructions below http://www.eatyourbooks.com/library/recipes/974621/curried-parsnip-soup 4 large parsnips, peeled and cubed 5 whole garlic cloves, skinned 4cm (1.5 inch) piece root ginger, roughly chopped 1tablespoon olive oil 1.2 litres (2 pints) hot vegetable stock 400ml can coconut milk 1 tablespoon Thai red curry paste salt and freshly ground black pepper 1 tablespoon chopped fresh coriander Pre heat oven to 200 C (400 F). Place parsnips, garlic and ginger in a large deep roasting tin. Drizzle over oil, season with salt and pepper and roast for 20 mins. Then pour in half the stock, the tin of coconut milk and the curry paste and return to oven for a further 20 mins. Transfer to liquidiser and blend until creamy and smooth. Add the remaining hot stock and the coriander and check the seasoning. Serve and enjoy! Link to comment Share on other sites More sharing options...
Nadia B Posted January 17, 2013 Share Posted January 17, 2013 I made broccoli soup from nomnompaleo today. Paradise. I could have eaten an entire pot I swear. Michelle rocks as usual. Basically you sautee leeks and onions - throw broccoli and apple - add stock and bring it to the boil - reduce the heat and simmer for 20 minutes or so then turn off the heat - add curry powder - puree everything - add coconut milk and bring to a boil agan. Eeeeeasy and super tasty. Link to comment Share on other sites More sharing options...
eteri2a Posted February 19, 2013 Share Posted February 19, 2013 I make soup and can it for later consumption. My soup is always heavy on meat with as great a variety of veg I can fit in the jar. My question deals with eating a processed-preserved food. Is it considered whole30 compliant? Everything that goes into the soup comes out of my fridge and the beef, lamb, goat and pork are home raised. Am I still okay? It is such an easy lunch I would hate to give it up but am determined to succeed. Link to comment Share on other sites More sharing options...
Susan W Posted February 19, 2013 Share Posted February 19, 2013 Do you put anything in it when you can it? If not...it's fine. We eat canned tuna, chicken and salmon, so no different. I just put mine in freezable containers but maybe you make much bigger batches. Link to comment Share on other sites More sharing options...
Buttoni Posted February 20, 2013 Share Posted February 20, 2013 This recent creation came out real good: http://buttoni.wordpress.com/2012/12/08/indonesian-beef-soto-soup/ Link to comment Share on other sites More sharing options...
Derval Posted February 20, 2013 Share Posted February 20, 2013 This recent creation came out real good: http://buttoni.wordp...beef-soto-soup/ Hey you're back! I always have a jar of your shawarma seasoning in stock Link to comment Share on other sites More sharing options...
lulucandoit! Posted February 20, 2013 Share Posted February 20, 2013 I made this yesterday, minus the wine and it's delicious. I subbed a pound of carrots chopped into tiny peices and some celery, since I am avoiding nightshades. I made homemade shrimp stock the other day (a first) and it is just delicious. Link to comment Share on other sites More sharing options...
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