3 Best paleo Soup recipes ever

paleo1. Tempting Tomato Basil Soup

Ingredients:

4 cans whole tomatoes, crushed Note: check for ones without added sugar or salt!

4 cups tomato juice and part low sodium vegetable broth or chicken broth (I use 2 cups tomato juice and 2 cups low sodium chicken broth)

12 or 14 fresh basil leaves

1 cup coconut milk

Low sodium salt and cracked black pepper to taste

Instructions:

Combine tomatoes, juice and/or broth in stockpot. Simmer 30 minutes.

Purée, along with basil leaves, in small batches in a food processor, blender or better yet, a hand-held immersion blender right in the pot.

Return to pot and add coconut milk while stirring over low heat.

2. Healing Chicken/Turkey Vegetable Soup

Ingredients:

Coconut Oil 1 tablespoon

1 medium onion, medium dice

3 medium carrots, medium dice

1 zucchini, medium dice

¼ medium butternut squash, chopped into cubes

12 oz. container of mushrooms, rough dice

2-4 cups shredded chicken

1 tsp. dried thyme

1-2 tsp. dried rosemary + dried basil

½-1 tsp. ground cumin

1 Tbsp. Apple Cider Vinegar

Low sodium salt + pepper

chicken stock

Lemon {optional}

Instructions:

Get a big soup pot on the stove heating on medium with your favourite fat — I liked coconut oil here because it really warmed up the soup’s flavour!

Clean + chop your vegetables and add them in — literally this is a chop + drop soup. Meaning as you chop just drop it all in and stir occasionally.

Add in as much chicken as you want, I did somewhere between 3-4 cups. I like a lot of chicken in my soup!

Add in your herbs, cumin, apple cider vinegar, low sodium salt + pepper and stir everything together well.

Add in your chicken stock — I used around half of a batch but honestly just use as much as you want. You want it to cover the vegetables and chicken but after that it’s totally up to you how much you add in. And if you don’t have enough stock on hand you can always add in a little bit of water!

Stir everything up, cover {with the lid cracked just a little}, and let simmer on low for around an hour or until dinner!

When serving I like to squeeze on a little bit of fresh lemon juice! It makes it even more yummy that it already is!

Notes:

If you want to make this even heartier than it already is, you can add small layer of cauliflower rice to the bottom of your soup bowl, and then ladle the soup on top!

3. Sumptuous Saffron Turkey Cauliflower Soup

Ingredients:

2 tbsp extra virgin olive oil

1 medium onion, chopped (about 1 cup)

2 large garlic cloves, chopped

2 lbs frozen or fresh cauliflower florets

½ tsp low sodium salt

¼ tsp ground black pepper

5 cups of water or vegetable broth

20 saffron threads

Diced Turkey Breast

Instructions:

Sautée onion and garlic in olive oil on a soup pot, over medium heat, until onion is translucent, about 10 minutes.

Add cauliflower florets, low sodium salt and pepper and continue cooking for 10-12 minutes

Add 5 cups of water, bring to a boil and simmer until cauliflower is tender, 20-25 minutes.

imagesTurn off heat. Add saffron, stir and cover. Let the saffron steep for about 20 minutes.

Blend soup in a blender until creamy.

Add Turkey Breast before or after blending

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