In this article we present 10 paleo friendly soups, I love soup because it is easy to make, it is filling and these are some great simple recipes that you can make.
Lets get started
Broccoli Soup
Broccoli is such an under rated vegetable
Total Time: 1 hour
Serves: 2
Ingredients:
6-8 cups broccoli florets
1 leek, sliced
1 carrot, shredded
2 garlic cloves, minced
3-4 cup vegetable stock
½ cup coconut milk
2 tbsp coconut oil
salt and pepper
Instructions:
Melt oil in a large saucepan over medium high heat.
Add the garlic and leek and cook until soft for about 3 to 4 minutes.
Add the broccoli and cook for about 4-5 minutes, stirring as required.
Pour in the vegetable stock and shredded carrot.
Bring the soup to a simmer, cover and cook for about 15 to 20 minutes – or until the broccoli is soft.
Puree the soup using a blender.
Mix in the coconut milk and season to taste, add more coconut milk if consistency is too thick and simmer for another 4-5 minutes.
Asparagus Soup
A lot of vitamins of various types in Asparagus – again not the most popular vegetable usually but this soup will hopefully change your mind.
Total Time: 45 minutes
Serves: 4
Ingredients:
2 lb. asparagus, chopped
1 leek, chopped
2 potatoes, chopped
2 garlic cloves, minced
4 cups vegetable stock
½ cup coconut milk
2 tbsp coconut oil or cooking fat
salt and pepper
Instructions:
Heat the coconut oil in a saucepan over medium heat.
Add the garlic and leek; cook for 3 to 4 minutes.
Add the potatoes and asparagus; cook for another 3 to 4 minutes.
Stir in the vegetable stock and cover.
Simmer 15 to 20 minutes, or until all of the ingredients are soft.
Puree the soup using a blender and add in the coconut milk.
Season the soup to taste and serve warm.
Carrot soup
The great all rounder – carrots. They can be used as a base for many soups, this is quite a simple recipe.
Total Time: 55 minutes
Serves: 4
Ingredients:
8 carrots, chopped
2 potatoes, chopped
1 onion, diced
1 garlic clove, minced
1 tsp. mixed herbs
5 cups vegetable stock
2 tbsp coconut oil or cooking fat
salt and pepper
Instructions:
Heat the coconut oil in a saucepan over medium heat.
Add the garlic and onion; cook for about 1 to 2 minutes.
Add the carrots and potatoes; stir continuously and cook until softened for approxiametly 4 to 5 minutes.
Pour in the vegetable stock; add the mixed herbs and season with salt and pepper to taste.
Bring to the boil; reduce the heat to medium-low and simmer for about 20 to 25 minutes.
Once done cooking, puree the soup using a blender until the texture is smooth.
Adjust seasoning and serve.
Ham Chowder
Total Time: 45 minutes
Serves: 3
Ingredients:
2 cups ham, cooked & diced
2 tbsp coconut oil or cooking fat
1 onion, diced
2 garlic cloves, minced
1 cup carrots, diced
1 cup celery, sliced
1 small butternut squash, diced
¼ cup chicken stock
1 tsp. thyme, minced
2 cups coconut milk
salt and pepper
Instructions:
Heat the coconut oil in a saucepan over medium heat.
Add the onion, garlic, carrots, celery and butternut squash and cook for 8 to 10 minutes.
Mix in the chicken stock, thyme, cooked ham, and season to taste.
Pour in the coconut milk, bring to a boil, and lower heat to a simmer and cook for 10 to 12 minutes.
Creamy Chicken and Vegetable Soup
Total Time: 1 hour
Serves: 3
Ingredients:
4 cups chicken, shredded
1 onion, chopped
4 carrots, sliced
1 sweet potato diced
4 cups chicken stock
¼ cup coconut milk
2 garlic cloves, minced
2 tbsp. ghee or coconut oil
salt and pepper
Instructions:
Heat the ghee in a large saucepan over medium high heat.
Add the garlic and onion and cook until soft for about 2 to 3 minutes.
Place the carrots and sweet potato in the saucepan and cook for another 2 to 3 minutes.
Pour in the chicken stock and bring to a boil.
Lower the heat and let simmer for 15 to 20 minutes, or until the vegetables are soft.
Add the chicken and cook until warm.
Stir in the coconut milk, and season to taste.
Serve
Vegetable Soup
Total Time: 50 minutes
Serves: 3
Ingredients:
2 cups kale, chopped
2 cups cabbage chopped
1 red onion, diced
3 celery stalks, diced
4 carrots, diced
1 head of broccoli, cut into florets
1 cup grape tomatoes, halved
1 tbsp. ginger, minced
2 garlic cloves, minced
1 tsp. ground turmeric
¼ tsp. ground cinnamon
6 cups vegetable stock
salt and pepper
Instructions:
Add the onion, ginger and garlic to a saucepan over medium heat.
Sauté for 2 to 3 minutes, stirring until fragrant.
Add the celery, carrots, and tomatoes. Stir and cook for 3 to 5 minutes.
Stir in the turmeric, cinnamon, and salt and pepper to taste.
Add in broccoli, cabbage and vegetable broth, and bring to a boil.
Reduce heat and simmer for 12 to 15 minutes.
Add in the kale and cook for 2 to 3 minutes before serving.
Sweet Potato And Onion Soup
Total Time: 40 minutes
Serves: 4
Ingredients:
5 cups sweet potatoes, chopped
2 onions, chopped
4 garlic cloves, halved
4 cups chicken stock
½ tsp. ground cinnamon
2 tbsp. coconut oil
salt and pepper
Instructions:
In a large saucepan, melt the coconut oil over medium high heat.
Add onion and garlic and cook until soft.
Add the sweet potatoes and cook for about 4 minutes.
Pour in the broth. Bring to a boil; then lower heat, simmer, covered, for about 20 minutes or until the potatoes are tender.
In a blender or using an immersion blender, puree the soup until smooth.
Sprinkle the soup with cinnamon, and season to taste.
Serve
Sausage And Potato Soup
Total Time: 30 minutes
Serves: 6
Ingredients:
1 ¾ lbs. potatoes, chopped
½ lb. pork sausage
2 large carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 ½ tsp. curry powder
2 onions, chopped
7 cups homemade chicken stock
2 tbsp. coconut oil
salt and pepper
Instructions:
In a large saucepan, melt the coconut oil over medium high heat.
Add the sweet potatoes, sausage meat, carrots, celery, garlic, onions and curry powder. Combine well.
Cook, stirring occasionally, for about 8 minutes, until the carrots and sweet potatoes are slightly soft.
While the vegetables are cooking, pour the chicken stock in a pot and bring to a boil.
Add the cooked vegetables to the hot stock, bring back to a simmer and simmer for about 10 minutes, until the sweet potato cubes are cooked through.
Season to taste with salt and pepper, pour everything in a blender or food processor and process until smooth.
Serve
Chicken And Leek Soup
Total Time: 1 hour
Serves: 3
Ingredients:
1 medium leek, sliced
2 cups cooked chicken, diced
2 garlic cloves, minced
1 tbsp. tapioca starch
4 cups chicken stock
1 cup water
½ cup coconut milk
2 tbsp. ghee or coconut oil
salt and pepper
Instructions:
In a large saucepan, melt the coconut oil over medium high heat.
Add the leeks to the saucepan and cook until soft, about 10 minutes.
Season with salt and pepper.
Add the chicken stock and water and bring to a boil while stirring.
Lower the heat and simmer for about 15 minutes.
Add the chicken and coconut milk and cook until the whole soup is warmed through.
Remove one ladle from the soup. Mix it with the tapioca starch in a small bowl, and then slowly add the mix back to the soup while stirring, until the soup reaches your desired consistency.
Adjust the seasoning and serve.
Beef And Pepper Soup
Total Time: Prep: 15 minutes. Cook: 6 hours
Serves: 3
Ingredients:
1 lb. extra lean ground beef.
1 cup onion, diced
2 cups cauliflower, minced
2 bell peppers, chopped
15 oz. diced tomatoes
15 oz. tomato sauce
3 cups beef stock
½ tsp. dried basil
½ tsp. dried oregano
3 garlic cloves, crushed
2 tbsp. ghee or coconut oil
salt and pepper
Instructions:
In a large saucepan, melt the coconut oil over medium high heat and cook the onion and the garlic for 1 minute.
Add the beef to the skillet and cook until the meat is browned.
Place the beef and onion mixture in a slow cooker.
Add all the remaining ingredients, season to taste, and give everything a good stir.
Cover and cook on low for 6-8 hours.