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Paleo Simple Sweet Potato Soup

This is something I came up with out of desperation. Everyone says drink your bone broth but I just don’t really enjoy the flavour all by itself. Not enough to drink it straight up at least! I was feeling under the weather though and needed to get it in me, plus I was hungry too. This is what I concocted!

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Simple Sweet Potato Soup

Ingredients
1 c Bone Broth (I used chicken)

1 sweet potato

salt, pepper, nutmeg

Instructions
1. Bake a sweet potato, I microwaved mine to get it done quickly.

2. Using a blender or immersion blender, combine the baked sweet potato with 1 cup hot bone broth. Blend until Smooth.

3. Season with salt, pepper, and nutmeg.

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Yeah, I know, it’s the most basic thing EVER! But it did hit the spot and it was super fast to make too. I already had the broth hot in the crockpot so it made it even more simple. When you are sick and you just don’t feel like cooking, try this!

Sweet Potatoes are full of vitamins and minerals that will help you heal. Apparently ‘1’ (I say that because they vary in size so much!) sweet potato has: 769% of your daily vitamin A, 65% of your daily vitamin C, and a ton of other vitamins and minerals including potassium, manganese, and magnesium. Hmm…I’m deficient in magnesium and manganese, maybe THAT’s why I love sweet potatoes so much. I doubt it though! I just think they taste amazing.

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Easy Paleo Chicken Soup

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This soup is just the thing for those cold snowy days, or any day really. But it is really nice on a snowy day.

Let me tell you, just for a moment, how snowy it has been here lately. Today it is March. On the last day of February we had a crazy, crazy snow storm. It snowed 25 centimetres in one day! That’s probably 10 – 11 inches guys. It took my boyfriend and I 3 hours to get home, and it usually takes 30 minutes! We were soooo over it by the time we got home. I took some pictures on my ipod of all the snow, check it out:

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None of this was there the day before. UGH. We thought it was almost spring…PSYCH! Anywho back to the soup…

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This is easy to make and easy on the stomach. My homemade broth was extremely flavourful and it really makes this a knock out dish. My boyfriend complained that there are too many sweet potatoes, but what does he know. He doesn’t like them at all! HA! I just eat his that he leaves in the bowl at the end :) More for me! Muahah.

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Ingredients

3 chicken breasts
2 tbsp. butter (organic preferably)
2 sweet potatoes
4 stalks celery
3 carrots
1 onion, large
2 parsnips
1 head broccoli
8 – 10 cups homemade chicken broth

1 tsp. Himalayan rock salt
1 tsp. pepper
2 tsp. organic garlic powder

Instructions

1. Dice the chicken into 1 inch cubes and then sauté it in the bottom of a soup pot with the butter until browned. Remove from pot and set aside.

2. Chop all vegetables and place in the same pot. Add chicken broth and bring to a simmer. Let it simmer for about 20 minutes or until vegetables are mostly cooked.

3. Return Chicken to pot and season with salt, pepper, and garlic and continue to let simmer until fully cooked through, about 5 minutes.

there you have it! It is so simple and sooo good! It feels really nice on a sore tummy.

Tomato & Pork Egg Drop Soup

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Lately I have been becoming more and more fascinated with Asian Cuisine. I’m not talking about sweet and sour pork and chicken balls either, guys. I’m talking authentic cuisine from the other side of the world. One of my favourite things right now is pho. Broth, beef, rice noodles, bean sprouts and TONS of flavour. Mmmm! I find that these types of Asian soups just have so many different flavours that somehow come together to make magic happen. I love the tastes, the ease, the health benefits, and of course the fact that my boyfriend is begging me to make more soups like this helps too! I always like to appease the non paleo palettes as much as possible.

Admittedly, I’m pretty inexperienced as far as these things go. I was not raised on different kinds of Asian soups. I was raised on chicken balls, general tso’s and chicken guy ding. I don’t think I even tried wonton soup until I was in my teenage years! But, I am eager to learn, and eager to try new flavours! That is the best part of it. I will be researching much more about this type of cuisine in future, so if you enjoy this type of recipe please, stick around!

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The first time I ever heard of egg drop soup was not at a restaurant. It was actually on an episode of the paleo view. Stacy mentioned that she makes her kids egg drop soup for breakfast a lot. That got the wheels turning in my brain, although I couldn’t find an actual recipe for it! So I searched out for the authentic version.

The recipe I’m sharing with you today is my version of this authentic soup. [Tomato Egg Drop Soup.] It features ground pork, tomato, egg, cilantro, green onion and ginger. This soup will make your taste buds SING, I promise you that! My boyfriend tasted it and said “OMG! You need to make stuff like this more often!!!” That, my friends, is a good sign!

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Tomato & Pork Egg Drop Soup
serves: 8 time:

Ingredients
1 tbsp. coconut oil
2/3lb – 1lb ground pork
1 small white onion, chopped
1 28oz can diced organic tomatoes
10 cups of water
1 tsp. ground ginger
1 tsp. sambal oelek (use nomnompaleo’s homemade sriracha if you are not comfortable with sambal oelek, it is a chilli sauce)
3 eggs, lightly beaten
2 – 3 tbsp. chopped cilantro (FRESH!)
4 tbsp. green onion, chopped

Instructions

  1. Melt coconut oil in a large soup pot over medium heat. Add ground pork in and break up into small pieces while stirring. Cook until almost brown, and then add in the chopped onion. Continue cooking until onion had turned translucent, about 5 minutes.
  2. Add diced tomatoes and cover. Cook until tomato is soft and broken down, about 10 minutes, stirring occasionally.
  3. Add water, sambal oelek, and ginger. Bring heat up to high and let simmer for 15 minutes, skimming any foam that rises to the top.
  4. Turn off the heat. Pour the egg into the boiling soup and then stir to break up into small egg fragments. Top with cilantro and green onion.

This post is linked up at Butter Believer’s Sunday School!

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Turkey and Veg Soup

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Since my parents bought us the wonderful mini deep freeze, I’ve been trying to get busy making some meals that I can eat right away, and also freeze leftovers for some convenient lunch options. I made this turkey soup for that purpose, and it made A LOT, but i still only managed to freeze 3 portions! I ate it for lunch about 4 times in the past week! Every day I worked this week actually, now that I think about it!

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The best part is, this time of year, it really wasn’t even that costly. I used 1 ginormous turkey leg that i bought for about 4 dollars. I already had made turkey broth that I defrosted and used. And most of the vegetables I used were already on hand! You know it turned out good too, or I would NOT have been able to eat it 5 days in a row.

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This soup is a perfect accompaniment to the crazy cold weather we’ve been having in Ontario. Of course in big cities like Toronto it’s fine, but where I am? Not so much. One of the things we are supposed to do with eplifefit is run outside to warm up. WELL, it’s sometimes almost – 30 here with sidewalks covered in snow and slush and ice, so that isn’t happening. Hopefully my high knees inside are making up for it!

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This is a fun soup. It’s partially blended, but with chunks of vegetables like broccoli and carrots sprinkled through, and big hunks of turkey too of course! I really hope you enjoy this one. When it’s cold, it totally goes Jello texture, so you know it’s good!

Turkey and Veg Soup
Ingredients

2lb turkey leg, cooked or uncooked
6 cups of turkey or chicken broth (homemade preferably)
6 cups of water
1.5 cups of broccoli, chopped, leftover stems are fine
2 cups chopped carrots
2 sticks of celery, chopped
1 medium Spanish onion, diced
1 leek, chopped
1 sweet potato, peeled and cubed
4 cloves of garlic, smashed
2 cups green chard

1 tsp paprika
1 tsp black pepper
2 tsp herbes de provence (basil, parsley, marjoram, chervil, oregano)
salt to taste

Instructions
1. If the turkey is cooked, break up into small pieces and set aside. If not, place turkey leg in a large pot and pour the water and broth over it, and bring to a boil. Make sure to cover it so you don’t loose too much liquid!

2. Let the turkey leg cook for about 45 minutes, on medium heat. Add all of the other vegetables in, except the chard. Season and Replace cover, and let simmer for another 45 minutes.

3. When turkey is cooked, and vegetables are soft, Remove from heat. I like to let the soup sit for a while before blending, to avoid burns. Remove the turkey leg from the soup to remove the flesh from the bone.

4. After soup is cooled, use an immersion blender and lightly blend the vegetables. Leave some chunks for added texture! Then add back in the turkey chunks, and stir it all together.

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Enjoy a delicious and warming bowl of turkey soup! After it is completely cooled you can also transfer some to individual containers for quick meals later. I will let them defrost in my lunch bag and then transfer to a ceramic bowl I keep at work to heat while at work.

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Here is an in action photo of the soup! look at that ginormous leg.

I hope if you make this you really enjoy the nourishing and tasty soup you end up with!