Paleo Soups

[Polly]

Mornin'!

A cave-dweller is ahead of the game by making homemade soups. There are virtually NO safe, canned soups on the grocery shelves for paleo eaters. You can make a big pot (or even 2 different soups) on the weekend and have it ready all week to heat up. Soup freezes well in general.

Here is a basic DF "cream" vegetable soup recipe:


* 1 large onion, chopped
* minced garlic (I like 2 cloves)
* Tbsp or more of olive oil
* 6-8 cups chicken broth (Imagine has none of my intolerances, not even yeast, which most broths/bouillon contain).
* 2 lbs. of ANY one vegetable (carrots, broccoli, caulilower, sweet potato, etc.) or a mixture of veggies (I love to make a root veggie puree using turnips, rutabagas, potatos, sweet potatoes, parsnips)
* FRESH herbs/spices - whatever you like....marjoram and thyme are two of my favorites; I use generous amounts.
* salt and pepper

Saute the onion and garlic in the olive oil until soft. Add the broth, the cut-up veggie, and the herbs/spices. Simmer until soft (usually at least 30-40 min. Cool. Puree in batches in a blender until creamy. Reheat and add S and P to taste.

Tips:
1. Cauiflower soup can be used as a basic "cream sauce" for other cooking. It loses a lot of its strong flavor during cooking. But if you add some curry powder or tumeric, it is wonderful to have curried cauliflower soup on a cold day.

2. I like to use 6 cups of broth to cook the veggies. Then, after blenderizing, if its too thick, add in more broth.

3. You can leave some of the soup unblenderized if you want some "bulk" to it.

4. You can add some cut-up potato to any of the soups before simmering to make the soup thicker and smoother. Although potato is not strictly paleo, very few here have ever had any problems with them.


For chicken soups, saute 1 large onion, 2 stalks celery, and 2-3 minced garlic cloves in olive oil. The add the broth (8 cups) and some cut up carrots (2) and perhaps a cut up parsnip. Add fresh herbs (I like the "poultry blend" in the grocery store. Simmer until soft. Add the chicken (I cook the boneless breasts in a 350 degree oven first for 1/2 hr.) and the juices from the chicken pan. Cook a few minutes longer and add S and P to taste.

Tips

1. For those who eat grains, rice can be added before the simmering (about 1/2 to 1 cup) or rice noodles can be added at the end of cooking.

2. Other veggies can be used. I particularly love to add lots of chopped cabbage before simmering. Great flavor.

Let me know if you have any questions.

Love,

Polly