Soups


Clare Dunn

Recommended Posts

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 post
Share on other sites

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 post
Share on other sites

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 post
Share on other sites
  • 1 month later...

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 post
Share on other sites

Archived

This topic is now archived and is closed to further replies.