Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Wednesday, October 9, 2013

Recipe - Broc-cauli Stew from Practical Paleo

We're pretty lucky, our kid loves anything with broccoli in it.  This 'green soup' was a huge hit here tonight with adults and child.  This stew is perfect for your Whole30, or every day meals.

You'll need:
4 cups cauliflower, chopped and steamed
4 cups broccoli, chopped and steamed
2 cups chicken broth
1 head of roasted garlic
Salt and Pepper, to taste
4 slices of bacon, chopped and cooked until crisp (if desired. trust me, you desire)

Roast your garlic:
- Preheat your oven to 375*.
- Cut the top off of a head of garlic.
- Place in tin foil.
- Drizzle with olive or coconut oil.
- Wrap in the foil and roast for 45 minutes.

Steam your broccoli and cauliflower while your garlic is roasting.

Working in batches, using your blender, puree the broccoli and cauliflower with some broth.

Add the roasted garlic into one of the batches.

Put the soup back into a large pot and combine all the batches.  Heat until warm.  Add more broth if you prefer your stew to have a thinner consistency.  Season with salt and pepper.

Serve in bowls and top with bacon.

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Friday, September 13, 2013

Date Night: Paleo Pho

It has become incredibly cold here over the past 24 hours.  Coats are needed and it really feels like a winter coat could be in order.  Little man and I have been planning a date night since earlier in the week and tonight we decided to go out for Pho.  Pho is the most delicious Vietnamese soup.  It's normally filled with rice noodles and meat and is served with a side plate of add ins.  I love to add in Thai basil, lemongrass and bean sprouts.  I wasn't quick enough to ask for no noodles tonight, so I just picked around the noodles.

The perfect bowl of soup on a blustery day.

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Sunday, March 10, 2013

Parsnip Soup

I adore parsnips.  I love how sweet they are when roasted, but sometimes it's a soup day.  Today was one of those days.  I had a bunch of leeks in the fridge and nothing to do with them.  This recipe made 2.5 liters of soup.


2 Tbsp coconut oil

1 bunch of sliced leeks (aprox. 1lb) - prepare them by slicing each leek in half and then slice them crosswise.  Soak them until the grit is gone.  You may need to change out the water a couple of times.

2 lbs parsnips, peeled and cut into 1 inch pieces

2 apples, peeled and cored and cut into 1 inch pieces

1.5 cups chicken broth

3/4 cup coconut milk

salt and pepper

1. Heat coconut oil in a large pot over medium-high heat.  Add leeks and stir, cooking for about 5 minutes.

2.  Add parsnips, apples, broth and 4 cups of water.  Bring to a boil.  Simmer for approx. 25 minutes or until the parsnips are tender.

3. Puree the soup. Return to pot and add coconut milk.