#paleosoup

[rikashmoonsword]

A hearty and creamy wild mushroom soup that's gluten-free, paleo, and low-carb, making it perfect for a healthy and satisfying meal. The earthy flavors of wild mushrooms combined with coconut milk create a comforting and flavorful dish.

Ingredients: 2 cups wild mushrooms, chopped. 1 small onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 4 cups vegetable broth. 1 cup coconut milk. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, saut until translucent. Add chopped wild mushrooms and cook until they release their moisture and start to brown. Stir in dried thyme, salt, and pepper. Pour in vegetable broth and bring to a simmer. Let it cook for 10-15 minutes. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. Return the pureed soup to the pot, stir in coconut milk, and heat through. Adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley. Enjoy your gluten-free, paleo, and low-carb vegetarian Wild Mushroom Soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

Stir It Up Kitchen

[dearty-beloved]

This Paleo-friendly Thai coconut cabbage soup is a comforting and flavorful dish perfect for a cozy meal. It's made with simple ingredients like cabbage, coconut milk, and Thai spices, resulting in a nourishing soup with a hint of spice.

Ingredients: 1 head cabbage, thinly sliced. 1 can full-fat coconut milk. 4 cups chicken or vegetable broth. 2 tablespoons coconut oil. 2 cloves garlic, minced. 1 tablespoon grated ginger. 2 tablespoons fish sauce. 2 tablespoons lime juice. 2 teaspoons red curry paste check for Paleo-friendly. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Optional: cooked chicken or shrimp for added protein. Fresh cilantro, for garnish.

Instructions: Coconut oil should be heated over medium heat in a big pot. Add the grated ginger and minced garlic, and saut for one to two minutes, or until fragrant. Cook for an additional minute after adding the red curry paste. After adding the coconut milk, thoroughly stir in the chicken or vegetable broth. Simmer the cabbage after adding thin slices to the pot. Simmer the cabbage for ten to fifteen minutes, or until it is soft but not completely cooked. Add fish sauce, lime juice, salt, and black pepper to taste when seasoning the soup. Add cooked shrimp or chicken to the soup if desired. Garnish with fresh cilantro and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Again the Wind Theatre

[iamaxiezze]

This Paleo Asparagus Soup is a comforting and nutritious dish that's perfect for any occasion. With the vibrant flavor of fresh asparagus and the richness of coconut milk, it's both satisfying and wholesome. It's also dairy-free, gluten-free, and packed with nourishing ingredients.

Ingredients: 1 bunch of asparagus, trimmed and chopped. 1 medium onion, chopped. 2 cloves of garlic, minced. 1 tablespoon ghee or coconut oil. 4 cups bone broth or vegetable broth. 1/2 teaspoon sea salt, or to taste. 1/4 teaspoon black pepper, or to taste. 1/4 cup full-fat coconut milk optional, for added creaminess. Fresh herbs for garnish optional.

Instructions: Heat coconut oil or ghee in a big pot over medium heat. Add chopped onion and minced garlic, saut until softened and fragrant, about 5 minutes. Add chopped asparagus to the pot and saut for another 2-3 minutes. Pour in bone broth or vegetable broth, bring to a simmer, cover, and cook for about 10-15 minutes, or until asparagus is tender. Puree the soup with an immersion blender or a standard blender until it's smooth. Stir in coconut milk if using, and season with salt and pepper to taste. If desired, top with freshly chopped herbs and serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

Metaphysical Approach to Religions through Symbol

[everyalphonseelric]

Not only is this creamy vegetable beef soup delicious, but it also fits into the Paleo and AIP diets. It has lots of warming spices and nutrient-dense ingredients to keep you warm on a chilly day.

Ingredients: 1 lb grass-fed ground beef. 2 cups butternut squash, diced. 1 cup carrots, sliced. 1 cup celery, chopped. 1 cup zucchini, diced. 1 cup spinach, chopped. 1 onion, diced. 4 cups bone broth. 1 cup coconut milk full fat. 2 cloves garlic, minced. 2 tbsp coconut oil. 1 tsp sea salt. 1/2 tsp ground turmeric. 1/2 tsp ground ginger. 1/4 tsp ground cinnamon.

Instructions: In a large pot, heat coconut oil over medium heat. Add diced onion and saut until translucent. Add ground beef and cook until browned, breaking it apart as it cooks. Stir in minced garlic, turmeric, ginger, and cinnamon. Add butternut squash, carrots, celery, and bone broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender. Stir in coconut milk and zucchini, and continue to simmer for an additional 5 minutes. Finally, add chopped spinach and cook for 2-3 minutes until wilted. Season with sea salt to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

commissions

[irozhea]

A warming and filling recipe, this Paleo Cream of Chicken and Leek Soup is ideal for cold days. This filling dish, which is full of flavor and made with healthy ingredients, will warm you up from the inside out.

Ingredients: 2 leeks, thinly sliced. 2 tablespoons ghee or coconut oil. 2 cloves garlic, minced. 1 pound chicken breast, diced. 4 cups chicken broth. 1 cup full-fat coconut milk. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Heat coconut oil or ghee in a big pot over medium heat. When the garlic and leeks are soft, add them and saut for about five minutes. Cook the chopped chicken breast until it turns brown on all sides. Add the coconut milk and chicken broth, and stir to mix. Add the pepper, salt, and dried thyme. Simmer the soup for 20 to 25 minutes, or until the chicken is thoroughly cooked. If necessary, taste and adjust the seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

fransk livsstil

[socalledunitedstates]

A comforting and hearty soup inspired by the flavors of chicken pot pie, but made paleo, grain/gluten-free, dairy-free, and Whole30 compliant.

Ingredients: 1 lb chicken breasts, diced. 2 tbsp olive oil. 1 onion, diced. 3 carrots, diced. 3 celery stalks, diced. 3 garlic cloves, minced. 4 cups chicken broth. 1 cup full-fat coconut milk. 2 tsp dried thyme. 1 tsp dried parsley. 1/2 tsp dried sage. Salt and pepper to taste. 2 tbsp arrowroot powder or tapioca flour. 1/4 cup water. 1 cup frozen peas optional. Chopped fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the chicken dices and cook until they turn brown. Take the chicken out of the pot and set it aside. Put the garlic, onion, carrots, and celery in the same pot again. Cook the vegetables in oil until they are soft. Salt and pepper should be added along with the chicken broth and coconut milk. Bring to a low boil. Add water to arrowroot powder or tapioca flour in a small bowl and mix until you get a slurry. Mix it into the soup to make it better. Put the cooked chicken back in the pot and let it cook for another 10 minutes. It's best to add frozen peas to the soup in the last five minutes of cooking. Serve hot with fresh parsley chopped on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Lisa Bartel Dog Training

[rachaelsaundersillustration]

Savory sausage and smoky sweetness of roasted acorn squash combine in this filling and aromatic Paleo soup to create a satisfying meal. Deep flavor is enhanced by spices like smoked paprika and dried herbs, and dairy-free creaminess is added by coconut milk. This dish is ideal for a relaxing evening in!

Ingredients: 1 acorn squash, halved and seeds removed. 1 tablespoon olive oil. Salt and pepper to taste. 1 pound Paleo-friendly sausage, sliced. 1 onion, diced. 2 cloves garlic, minced. 4 cups chicken or vegetable broth. 1 teaspoon smoked paprika. 1/2 teaspoon dried thyme. 1/2 teaspoon dried sage. 1/4 teaspoon cayenne pepper optional. 1/2 cup full-fat coconut milk. Fresh parsley, chopped for garnish.

Instructions: Set the oven's temperature to 400F, or 200C. Add salt and pepper to the acorn squash after sprinkling it with olive oil on its cut sides. Spoon the cut side of the squash halves onto a parchment paper-lined baking sheet. Roast squash for 30 to 40 minutes, or until it's soft, in an oven that has been preheated. Preheat a big pot to medium heat while the squash roasts. Sausage slices should be added and cooked until browned. Cook the chopped onion and minced garlic in the same pot as the sausage until they become tender. Scoop out the squash's flesh after it's roasted and combine it with the sausage, onion, and garlic in the pot. Add the chicken or vegetable broth and mix in the cayenne pepper if using, dried thyme, dried sage, and smoked paprika. To allow the flavors to meld, bring the soup to a simmer and cook for 15 to 20 minutes. After adding the coconut milk, cook for a further five minutes. After taking the soup off of the stove, puree it until it's smooth using an immersion blender. Or, put the soup in a blender and pure it until it's smooth, then pour it back into the pot. If necessary, taste the soup and add more salt and pepper to the seasoning. Garnish the hot soup with finely chopped fresh parsley. Have fun!

Prep Time: 15 minutes

Cook Time: 50 minutes

ASA Industry

[mostlyyabookobsessed]

This Paleo Chicken and Artichoke Soup is a hearty and comforting dish that's perfect for a cozy meal. It's packed with protein from the chicken and loaded with the unique flavor of artichoke hearts. The combination of herbs adds depth to the soup while keeping it Whole 30 compliant.

Ingredients: 1 lb chicken breasts, diced. 2 cups chicken broth. 1 can 14 oz artichoke hearts, drained and chopped. 1 onion, diced. 2 cloves garlic, minced. 1 tbsp olive oil. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm up the olive oil in a big pot on medium heat. Add the chopped onion and minced garlic, and saut until aromatic. Cook the chopped chicken breasts in the pot until they are browned. Add the dried oregano, dried thyme, and chopped artichoke hearts and stir. After adding the chicken broth, season to taste with salt and pepper. After bringing the soup to a simmer, cook it for 15 to 20 minutes, or until the chicken is tender and the flavors have combined. Before serving, garnish with fresh parsley.

Prep Time: 10 minutes

Cook Time: 25 minutes

Damien Daniels