Browse Category By Soup
AIP Paleo Recipes Soup Vegan Veggies

Curried Broccoli Soup

Curried Broccoli Soup

I know spring is just around the corner, but HOLY MOLY I cannot get enough soup. Especially this magical curried broccoli soup. It’s creamy and delicious without any dairy, and hearty enough to be the star of your dinner table, with maybe just a little of your fave protein on the side (we like to re-crisp some of our handy-dandy chicken thigh pieces from the freezer and throw them on top of the soup, but it’s also nice with meatballs, or a little shredded pork roast.) Oh, and by the way: nightshade-free curry powder! Because yay anti-inflammatory foods. My five taste-testers who came over for dinner can vouch for the fact that this lovely curry powder still has all of the flavor, but none of the nightshades. READ MORE

AIP Paleo Recipes Soup Sweet Potatoes Vegan Veggies

Winter Veggie Soup

Winter Veggie Soup

This winter veggie soup is a fairly basic recipe. Just a bunch of ordinary veggies simmered into tender happiness and pureed into a surprisingly hearty, stick-to-your-ribs kind of soup. You can play around with the veggies as you like—sub in another squash, use onions instead of leeks, add in other root veggies (celeriac, kohlrabi, parsnips...). This recipe is quite forgiving. And, to boot, you’ll be happy to know that it’s husband AND kid-approved as well. READ MORE

AIP Beef Entrées Meats Paleo Recipes Soup

Spanish Picadillo

Spanish Picadillo

Spanish picadillo was one of those recipes that I didn’t quite know what to think of. It sounded pretty good—I mean, almost anything with bacon is usually a good thing. But with an unlikely band of heroes: beef, mushrooms, pumpkin, olives, basil… would it really be any good? I couldn’t suppress my curiosity. I had to know what this was. So, when I found myself with some mushrooms, bacon, and basil that needed to be used up, I knew exactly what had to be done. So much chopping. So much dicing. So much simmering.* And then: picadillo. My hubby was skeptical too. But oh, it did not disappoint! A giant pot of the most flavorful stew I have made to date—the smokiness of the bacon, the earthy mushrooms, the creaminess from the pumpkin, a little punch of zesty basil… HOW DID THIS TASTE SO GOOD. READ MORE

AIP Chicken Keto Meats Paleo Recipes Soup

Homemade Bouillon Cubes

Homemade Bouillon Cubes

This is another one of those recipes that probably gets me labelled as, “Yeah, wow, you’re REAAAAALLLY paleo…” And yeah, wow, I am. At any rate, one of my go-to’s for a quick meal used to be mixing up a bit of chicken bouillon in a pot of hot water, throwing in some leftover veggies and meat, and calling it dinner. After a few months of being without this favorite convenience, I began to wonder if it were possible to make a homemade bouillon of sorts. Apparently, it is possible. And weird. Very weird. You know how when you roast chicken sometimes the juices caramelize into these irresistibly crispy bits? (Like, the kind my bestie and I used to fight over every time we made roasted chicken.) Well: picture taking an ENTIRE POT OF CHICKEN BROTH and condensing it down to caramelized crispy bits. Like…chicken-flavored cubes of caramel. I had to warn my husband that the little delicious-looking golden morsels in the fridge were not, in fact, candy. (Maybe I should have just let him figure it out though…) READ MORE

AIP Chicken Keto Meats Paleo Recipes Soup

Chicken Bone Broth

Chicken Bone Broth

When I was growing up, homemade bone broth was just something we did. Anytime my mom made roasted chicken, she’d package up the carcass and pop it in the freezer. If soup was on the menu, she’d simmer a couple carcasses in a pot of water till they practically melted into the richest, most soothing broth imaginable, toss in some veggies, and serve it up with from-scratch bread. In college, I learned the wonders of making bone broth in the crockpot: fill it with bones, top it up with water, and let it run til you remember to turn it into soup. (I accidentally let it run for a whole week once. Oops.) It was so cheap, so easy, so delicious: gourmet college food. I made many pots of soup. So. Many. I was hanging out with a colleague in the lunchroom a few months ago, eating homemade soup. “And I made the broth too!” I told her gleefully. “You what? You make your own broth? Out of what?” she said, raising an eyebrow. I gave her my recipe, and she was shockingly awestruck. Then and there, I decided that the world was too broth illiterate. Hence, this post. Do me a favor: educate the world on the wonders of homemade broth. Tell your friends. READ MORE