Soups & Salads

Salads

1. Spinach Salad

Ingredients

Makes 2 large salads

  • 2 cups baby spinach
  • 1/3 pound prosciutto
  • 1 canteloupe
  • 1 avocado
  • 1/4 cup diced red onion
  • handful of raw, unsalted walnuts
Directions
1. Place a cup of spinach on each plate.
2. Top with diced prosciutto, cubes of balls of melon, slices of avocado, a sprinkling of red onion, and a few walnuts.
3. Add some freshly ground pepper, if you like.
4. Serve with a drizzle of Paleo Dijon vinaigrette.

2. Authentic Greek Salad

Authentic Greek Salad

Ingredients

Vine ripened tomato / quartered
– Cucumber / peeled and sliced
– Red onion / thinly sliced
– Green pepper / thinly sliced
– Black olives
– Feta cheese
– Oregano
– Salt
– Extra virgin olive oil
**Optional extra**
– Capers
– White wine vinegar

Preparation

1. Put the tomato, cucumber, red onion, green pepper, and olives into a big bowl and sprinkle with generous amount of salt and little sprinkle of oregano. Mix it all together then top with a slab of Feta cheese.
2. Leave the bowl to stand on the side for 15 – 20 minutes. This will allow the salt to soak into the tomatoes and bring out the wonderful juice, and will also allow the cheese to get to room temperature (the flavour of cheese is best sampled at room temperature).
3. Just before you serve the dish, drizzle with olive oil and sprinkle more oregano on top.
**The Greeks serves this salad with chunks of bread, which they use to soak up the lovely juice at the bottom of the bowl!**

3. American Three-Bean Salad

Ingredients

  • 1 cup chickpeas, dry
  • 1 cup borlotti or cranberry beans, dry
  • 1.5 cups green beans, fresh
  • 1 bay leaf
  • 1 garlic clove, lightly crushed
  • 1/2 onion, core still attached, cut into two quarters (optional; this is MR’s authorial intrusion, feel free to disregard)

Dressing

  • 2 celery stalks, chopped finely
  • 1 small red onion, chopped finely
  • 1 bunch parsley, minced
  • 5 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoons olive oil
  • Salt to taste
  • Black pepper, ground to taste

Directions

  1. The night before making this, rinse the dried beans and soak them in plenty of water.  In the morning, change the soaking water.
  2. Wrap the fresh green beans in a aluminum foil and put them in the freezer.
  3. Add 4 cups of water to the pressure cooker, then add the drained chick peas, bay leaf, and garlic (and onion if using).  Add a trivet and the steamer basket on top, then drain the borlotti or cranberry beans and add them to the basket.  Lastly, use a second trivet to suspend the aluminum foil packet above the last set of beans. (MR note: not sure you need all those trivets, but Laura’s the expert here. Important that the beans in steamer basket are not in water so that they only steam.)
  4. Close and lock the pressure cooker and set it to high pressure.  Turn the heat up to high and when the cooker reaches pressure, and the pressure button is solidly raised, lower the heat to medium and cook for 13-15 minutes.
  5. When time is up, release pressure using the Natural method—that is, move the pressure cooker to a cool burner and wait for the pressure to come down on its own (about 10 minutes).  For electric pressure cookers, if the pressure has not come down in 10 minutes, release the rest of the pressure using the release valve.
  6. While the beans are cooking, begin the dressing: combine the minced onion, vinegar, and sugar in a small bowl. Set aside to macerate.
  7. Assemble the bean salad by opening the aluminum foil packet of green beans and place them in a strainer and rinse under cool water.  Once cool, cut the green beans into 1-inch pieces and place into a medium sized bowl.
  8. Pour the chickpeas and other beans in to the strainer and rinse under cold water to stop the beans from cooking more.  Once cooled and strained add them to the bowl with the green beans.
  9. Combine the minced parsley, celery, macerated onion, and olive oil and stir to combine. Pour over the beans and toss well. Season with salt and black pepper.
  10. You can serve this immediately or refrigerate for up to a day before serving. Let the beans return to room temperature for the best flavor.

Serves 6-8

4. Pecan-Pear Tossed Salad Recipe

Pecan-Pear Tossed Salad Recipe

Ingredients

  • 2 tablespoons fresh raspberries
  • 3/4 cup olive oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons plus 1 teaspoon sugar
  • 1/4 to 1/2 teaspoon pepper

SALAD:

  • 4 medium ripe pears, thinly sliced
  • 2 teaspoons lemon juice
  • 8 cups torn salad greens
  • 2/3 cup pecan halves, toasted
  • 1/2 cup fresh raspberries
  • 1/3 cup crumbled feta cheese

Directions

  1. Press raspberries through a sieve, reserving juice. Discard seeds.
  2. In a bowl, whisk the oil, vinegar, sugar, pepper and reserved raspberry juice. Toss pear slices with lemon juice; drain.
  3. In a salad bowl, combine the salad greens, pears, pecans and raspberries.
  4. Sprinkle with cheese.
  5. Drizzle with dressing. Yield: 8 servings.

5. Two Minute Tuna Salad

Image

BY SARAH

Ingredients

  • 4 – 6oz cans tuna, drained and crumbled (I use Wild Planet Brand which I happily found at Costco!! Also feel free to use canned or fresh wild caught salmon)
  • 4 hardboiled eggs, diced
  • 1 large head red leaf lettuce (or other lettuce of your choice), torn into small pieces
  • 2 big handfuls of spinach
  • 5 celery stalks, diced
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2-3 garlic cloves minced
  • 3 tablespoons capers
  • Sea salt and black pepper to taste

Directions

1. In a large salad bowl add your torn lettuce, spinach, and celery.

2. To the salad bowl, top the lettuce with the crumbled tuna and diced eggs.

3. In a small bowl, whisk together the the olive oil, vinegar, sea salt, pepper, and minced garlic.

4. Drizzle the dressing over the salad, add the capers, toss together and serve!!

6. Chicken Apple Salad

from 

Ingredients

  • 2 cups cooked, diced chicken
  • 1/2 cup chopped apple (about 1/2 of a large apple)
  • 1/4 cup raisins
  • 1/4 cup pecans, chopped
  • 3 Tbsp. canned coconut milk “cream” (hard stuff on top)
  • 2 Tbsp. almond butter
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • (optiona) lettuce (to put salad on)

Directions

1. Mix all ingredients together!

2. Adjust to taste (more coconut milk, almond butter, salt/pepper, etc.).

3. Serve over lettuce or wrapped up in a lettuce leaf to make a lettuce wrap!

7. Chicken Bacon Salad

from 

Ingredients

  • 1 large chicken breast cooked and shredded
  • 1/2 avocado
  • 3 pieces of bacon cooked and crumbled
  • Honey-mustard dressing (see directions)

Directions

  1. Combine shredded chicken, diced avocado, and crumbled bacon in medium-sized bowl.
  2. In a separate bowl, combined two tablespoons honey, two tablespoons spicy mustard, a dash of paprika, and a dash of black pepper.
  3. Pour the honey-mustard dressing over the chicken mixture, and you have lunch!

8. Chicken Salad

from 

Ingredients

  • 2 (12.5 oz) cans of TJ chicken in broth.
  • 2 cups shredded spinach.
  • 1 diced apple.
  • 1 small diced onion.
  • salt
  • pepper
  • garlic powder
  • cayenne pepper to taste.
  • 1 tbls of mustard.
  • 4 tbls of Paleo Mayo.

Directions

  1. mix all together, eat, and repeat.

9.Grilled Chicken Salad

from 

Ingredients

  • Mini chicken fillets
  • Mixed salad of your choice
  • Home made salad dressing

Directions

  1. Grill chicken until cook right through
  2. Prepare salad of your choice, I used lettuce, tomato, cucumber & peppers
  3. Salad dressing – olive oil, cider vinegar, mustard, mixed herbs, basil
  4. Really quick & tasty

10.Mayo-less Tuna Salad

from 

Ingredients

  • 4 cups or more of salad greens; a mix of spinach, kale and chard is delicious
  • 1 can bpa free wild caught tuna
  • 1/3 cup pesto of your choice
  • 1 cup grapes
  • Olive oil & lemon juice to taste

Directions

  1. Shred or slice the salad greens and divide between two plates.
  2. In a small bowl, mix the tuna with pesto.
  3. Drizzle greens with olive oil and / or fresh lemon juice to taste, then divide the tuna-pesto mixture between plates.
  4. If the grapes are large, cut them in half. Top the tuna salads with grapes and serve

11.Asian Broccoli Salad

from 

Ingredients

  • 2-2.5 cups chopped broccoli
  • 1 cup chopped cooked bacon
  • 1/2 cup whole cashews
  • 1/2 cup sliced celery
  • 1/4 cup sliced scallions
  • 2 carrots, spiral sliced or julienned
  • Vinaigrette: 1/4 cup coconut aminos, 1 TBSP coconut palm sugar, 2 TBSP rice wine vinegar, 2 TBSP avocado oil, pinch red chili flakes

Directions

  1. Chop the broccoli and bacon, slice the scallions and celery and spiral slice (or use a julienne peeler) the carrots. Combine in a large bowl with the whole cashews.
  2. Mix up the vinaigrette by stirring the coconut aminos, coconut palm sugar, rice wine vinegar and red chili flakes, then whisk while streaming in the avocado oil to emulsify.
  3. Pour the vinaigrette over the salad and toss to coat. Serve!

12.Chicken Salad with Prosciutto, Caramelized Peaches & Zucchini

from http://www.sweet-paleo.com

Ingredients

  • 1/2 or 1lb chicken breasts (seasoned with salt and pepper)
  • 1/3 cup + 1 tsp olive oil (divided)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic (minced)
  • 4oz prosciutto (chopped)
  • 1 tablespoon grass-fed butter
  • 16oz fresh or frozen (thawed) peaches (sliced)
  • 1 small zucchini (peeled into thin strips)
  • 1/4 cup walnuts (chopped), 2 cups spring mix or baby spinach, Salt and pepper

Directions

  1. Heat grill over medium-high heat. Grill chicken breasts until cooked through (about 10-15 minutes). Set aside to cool and slice.
  2. Make dressing by whisking 1/3 cup olive oil, lemon juice, mustard, garlic, salt & pepper. Set aside.
  3. Heat remaining oil in in a medium skillet over medium-high heat. Add prosciutto and cook about 4-5 minutes (stirring constantly) until crispy. Transfer to a paper towel-lined plate.
  4. Melt butter in the same skillet over medium-high heat. Add peaches and cook, stirring occasionally, until peaches are golden brown. Remove from heat and keep warm.
  5. To build salad, layer spring greens or spinach, add shaved zucchini, prosciutto, peaches, grilled chicken and walnuts. Drizzle with dressing. Dig in!

13.Fruity Chicken Salad

from http://www.facebook.com/PaleoMommy

Ingredients

  • 1 lg. roasted chicken breast
  • 2 T of your favorite home made mayo
  • 1/2 stalk celery, finely diced
  • 6 red grapes, sliced
  • 1 manderine orange or clementine, chopped
  • 1/4 cup of pecans, chopped
  • salt and pepper to taste

Directions

Mix all ingredients in a medium mixing bowl and serve on a romaine leaf or on a bed of greens or veggies!

14.Poached Chicken Salad

from http://www.carmeneatjoy.com

Ingredients

  • 3 chicken breasts, diced
  • 1 tomato, 1 mango, 1 red capsicum
  • 1 avocado
  • 1 beetroot, peeled and thinly sliced
  • 10 asparagus spears
  • handful of roasted cashews
  • 3 large handfuls baby spinach
  • olive oil and balsamic vinegar, for cooking
  • 1 organic, gluten free stock cube (or homemade stock)
  • Dressing: 100mL olive oil 25mL balsamic vinegar 10mL white vinegar 1tsp dijon mustard

Directions

  1. For the dressing: add all ingredients into a bottle and shake well. Voila!
  2. For the salad: roughly chop all ingredients except asparagus, cashews, beetroot and chicken and place into your chosen salad bowl.
  3. Bring a pot of water to the boil with the stock cube in it. In the meantime add 1tbsp olive oil and 1-2tsp balsamic vinegar to a pan, and cook asparagus and beetroot on medium heat for approx 5 mins or until cooked. When water in pot is boiling, add the chopped chicken and poach on high heat for approx 5 mins or until cooked through.
  4. Throw all cooked ingredients onto the salad, add dressing and toss!!

15.Loaded Curried Chicken Salad

from http://www.thefreckledfoodie.com

Ingredients

  • 1 large Chicken breast, cooked through and cooled (20-25 mins @350)
  • 2-3 Green onions, green and white parts chopped
  • 1/2 tsp or one clove Garlic, minced
  • 3 tbsp Curry paste, I used green but yellow and red are both good too
  • 2-3 tbsp full fat Coconut milk
  • 1/4 c Sun-dried tomatoes, I use the ones from Trader Joe’s that aren’t packed in oil
  • 1/4 c Golden raisins
  • 1/4 c Slivered almonds
  • S&P to taste

Directions

1. Chop your chicken into cubes or shred it, and add to a medium mixing bowl
2. Add onions, garlic, curry paste, and 2 tbsp coconut milk, stir to evenly coat
3. Add sun-dried tomatoes, raisins, and almonds, stir to evenly coat
4. If there isn’t enough dressing add another tbsp of coconut milk
5. Add salt and pepper to taste
6. Enjoy on its own, on a big plate of greens, in lettuce wraps, or on top of sliced cucumber
7. Garnish with slivered almonds, a few raisins, and a few of the green parts of the onion if you are bringing it to a get-together!

Soup

1.Slow Cooker (or Stovetop) Vegetarian Black Bean and Rice Soup with Lime and Cilantro (Gluten Free)

Slow Cooker Black Bean and Rice Soup with Lime and Cilantro

Ingredients:

  • 2 cans (15. oz. each) black beans with liquid
  • 2 cans (14.5 oz. each) petite diced tomatoes
  • 1 1/2 cups chicken stock or canned chicken broth (or use vegetable stock for vegan version)
  • 1/4 cup finely chopped onion
  • 1 tsp. minced garlic (or more)
  • 1 T ground cumin
  • 1 T dried oregano (preferably Mexican oregano)
  • 1 tsp. ground Ancho chile powder (I used Penzeys)
  • (could substitite regular chile powder)
  • 1/4 tsp. ground Chipotle chile powder (I used Penzeys)
  • (could substitute finely chopped Chipotle chile in adobo from a can)
  • 1/4 cup white long-grain rice (not more!)
  • (I use Uncle Ben’s Converted Rice for South Beach)
  • 1/4 cup fresh lime juice (2 limes)
  • 1/2 cup chopped fresh cilantro (or more)

Instructions:

  1. In small Crockpot, combine beans, tomatoes, chicken or vegetable stock, onion, garlic, cumin, oregano, Ancho chile powder and Chipotle chile powder.
  2. Cook on low for 6-8 hours (or 3-4 hours on high), until tomatoes are disintegrating and beans are starting to fall apart.
  3. When soup has reached the consistency you want, turn Crockpot to high if you were cooking on low. Add 1/4 cup rice and cook until rice is done, about 30 minutes.
  4. Add fresh lime juice and cilantro and cook 5 minutes more.  Serve hot, with additional fresh lime pieces for each person to squeeze into soup and more cilantro if desired.

Stovetop Instructions:

  1. Increase the stock to 2 1/2 cups.  Combine beans, tomatoes, chicken or vegetable stock, onion, garlic, cumin, oregano, Ancho chile powder and Chipotle chile powder in a 3-4 quart saucepan.
  2. Simmer on low for about 60 minutes (or until the tomatoes and beans are well done.)  If the liquid has reduced quite a bit, add 1/2-1 cup water, then add the rice and simmer for 30 minutes more, or until rice is tender.
  3. Add fresh lime juice and cilantro and cook 5 minutes more.  Serve hot, with additional fresh lime pieces for each person to squeeze into soup and more cilantro if desired.

2. Hearty Minestrone

Hearty Minestrone recipe snapshot

Ingredients

  • 1 pound – Hot or Mild Italian Sausage
  • 2 tablespoon – Olive oil
  • 1 large – onion, chopped
  • 3 large – cloves garlic, chopped
  • 5 cup – Chicken stock
  • 1 can – 28 oz tomatoes, chopped
  • 1 packages – 10 oz frozen spinach, chop
  • 1 1/2 cup – Sliced carrots
  • 1 1/2 cup – Frozen cut beans
  • 1 1/2 tablespoon – Dried basil
  • 1/2 tablespoon – Dried Marjoram
  • 1 pinch – Hot Pepper Flakes
  • 1 can – 19 oz Romano beans
  • 3/4 cup – Small shell pasta

Serves 6.

Directions

  1. Prick the skins of the sausages; place in a saucepan and cover with water.
  2. Bring to a boil, cover and let simmer for 15 minutes or until cooked.
  3. Drain; cut into slices.
  4. In a large saucepan or dutch kettle, heat oil and lightly brown the sausage slices.
  5. Add the onions and garlic; cook 2 – 3 minutes until softened.
  6. Add the chicken stock, chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram and red pepper flakes.
  7. Bring to a boil, reduce heat and let simmer, covered, for 10 minutes or until vegetables are almost tender.
  8. Add the romano beans including liquid, and the pasta and peas.
  9. Let simmer 5 ~ 7 minutes more or until pasta is al dente – tender but firm.
  10. Adjust seasoning with salt and pepper to taste.
  11. Thin soup with additional chicken stock (if you wish).
  12. Ladle soup into heated bowls and sprinkle with grated Parmesan cheese

3. Creamy Vegan Carrot Soup with Coconut

Creamy Vegan Carrot Soup with Coconut Recipe

Ingredients:

  • 2-3 large carrots, chopped small
  • 1 onion, chopped small
  • 1 tsp fresh ginger, minced
  • 1 1/2 tsp curry powder
  • 1 3/4 cup vegetable broth
  • 1 14 ounce can coconut milk
  • sea salt, to taste

Directions

  1. Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
  2. Allow to cool slightly, and then puree in blender, working in batches if eneded.
  3. Return to heat and stir in coconut milk until well combined.
  4. Season generously with sea salt, to taste.

4. Veggie-Packed Meaty Chili

from 

Ingredients

  • 1 tablespoon + 1 tsp. coconut oil (or substitute butter), divided
  • 2 medium onions, diced (red or white)
  • 4 medium bell peppers (I like a mixture of red and green), diced
  • 3 medium zucchini, diced
  • 5 medium carrots, diced
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 2 pounds lean ground beef (preferably grass-fed organic)
  • 1 teaspoon dried oregano, crushed between your palms to release its flavor, 2 tablespoons chili powder, 2 tablespoons ground cumin, 2 tablespoons unsweetened cocoa powder, 1 teaspoon ground allspice, ½ teaspoon salt, ½ teaspoon ground black pepper
  • 1 (6 ounce) can tomato paste, 2 (14.5 ounce) cans fire-roasted, chopped tomatoes, 2 cups beef broth (preferably organic), hot sauce (optional), for serving,
  • Avocado slices, for serving

Directions

1.Heat a large, deep pot over medium-high heat, then add 1 tablespoon of coconut oil. When the oil is melted, add onions, peppers, zucchini, and carrots. Season with black pepper. Stir with a wooden spoon and cook until softened, about 25 minutes.
2.Meanwhile, in a separate pan (preferably cast-iron), heat 1 teaspoon of coconut oil or butter over medium heat and crumble the ground meat into the pan with your hands, mixing with a wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink. Remove from heat and drain the fat or some of the fat, if desired, through a fine-mesh sieve or colander (save the fat in a container for cooking later if desired).
3.Add the garlic to the vegetables and cook until fragrant, about 1 minute. Then add the beef, crushed oregano, chili powder, cumin, cocoa, allspice, salt, and pepper. Stir well. Add tomato paste and stir until combined.
4.Add the tomatoes with their juice and beef broth to the pot. Stir well. Bring to a boil, then reduce the heat to low. Simmer with the lid tilted open for a few hours over low heat. Season to taste. Serve in bowls with spoons. Top with avocado slices, hot sauce, and extra black pepper, if desired.

5. Hearty Beef and Mushroom Soup

from 

Ingredients

  • 1 tbl coconut oil, divided
  • 1 lb grassfed ground beef
  • 1 onion, sliced in crescents
  • 1 lb mushrooms, sliced
  • 2 cups beef stock (watch for sodium)
  • 15 oz tomato sauce
  • 15 oz (1¾ cup) pumpkin puree
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • Optional: 1 sprig fresh rosemary

Directions

  1. Add half the coconut oil to a pan / dutch oven large enough to make your soup in. At medium heat, brown the ground beef. Once cooked through, set the beef aside.
  2. Use the remaining oil to saute the onions until slightly transparent. Add the mushrooms to the pan. Cook until they have released their juices and begun to take on some color.
  3. Use a splash of the beef stock to scrape up any fond on the pan. Then add back the cooked ground beef from earlier. Also add the pumpkin puree and tomato sauce. Stir through to combine the pumpkin and tomato sauce before also adding the rest of the stock, garlic powder and oregano. If using, add the sprig of rosemary.
  4. Reduce the heat and simmer for 15 – 20 minutes. When it’s thickened to your taste, remove the rosemary (if you used it) before serving.

6. Chicken and Broccoli Soup

from http://facebook.com/meatified

Ingredients

  • ½ tbl coconut oil
  • 1 onion, diced
  • ½ lbd broccoli florets, chopped into bitesize pieces
  • 1 white sweet potato (about 1 lb), cubed
  • 6 cups chicken or vegetable stock
  • 1 can coconut milk
  • Juice of one lemon
  • 3 cups cooked / leftover chicken, shredded or in bitesize pieces
  • 6 green onions, sliced
  • Handful of fresh cilantro, chopped

Directions

  1. Add the diced onions and coconut oil to a large soup pan over low-medium heat and soften for about 5 minutes – this is when I chop my other vegetables. Don’t have the heat so high that the onions brown, you just want them to be translucent.
  2. When the onions have softened, season to taste, then add the chopped broccoli and white sweet potato, along with the stock, coconut milk & lemon juice. Bring almost to a boil and then simmer gently for 10 minutes.
  3. Add the chicken to the pot and simmer for another 5 – 10 minutes, until the chicken is hot all the way through.
  4. Stir in the green onions and cilantro before serving.

7. Harvest Pork Soup

from 

Ingredients

  • 3 lbs pork roast
  • 2 medium sweet potatoes
  • 1 medium rutabaga
  • 1/2 acorn squash
  • 1 apple
  • 2 bay leaves
  • black pepper
  • 1 tsp. dried onion
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. cinnamon

Direction

Cut roast, apple and vegetables into bite sized pieces. Place in slow cooker with 2 cups of water and apple juice. Stir in seasonings. Set slow cooker to low for 6 hours. Enjoy. Simple and tasty.

8. Hearty Beef & Mushroom Soup

from http://facebook.com/meatified

Ingredients

  • 1 tbl coconut oil, divided
  • 1 lb grassfed ground beef
  • 1 onion, sliced in crescents
  • 1 lb mushrooms, sliced
  • 2 cups beef stock (watch for sodium)
  • 15 oz tomato sauce
  • 15 oz (1¾ cup) pumpkin puree
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • Optional: 1 sprig fresh rosemary

Directions

  1. Add half the coconut oil to a pan / dutch oven large enough to make your soup in. At medium heat, brown the ground beef. Once cooked through, set the beef aside.
  2. Use the remaining oil to saute the onions until slightly transparent. Add the mushrooms to the pan. Cook until they have released their juices and begun to take on some color.
  3. Use a splash of the beef stock to scrape up any fond on the pan. Then add back the cooked ground beef from earlier. Also add the pumpkin puree and tomato sauce. Stir through to combine the pumpkin and tomato sauce before also adding the rest of the stock, garlic powder and oregano. If using, add the sprig of rosemary.
  4. Reduce the heat and simmer for 15 – 20 minutes. When it’s thickened to your taste, remove the rosemary (if you used it) before serving.

9. Chicken Soup

from http://www.phoenixhelix.com/2013/06/05/soup-for-breakfast-it-does-a-body-good/

Ingredients

  • 1 whole organic chicken (3-4 lbs)
  • 2-3 large onions (peeled and quartered)
  • 6 stalks celery & 6 carrots (rinsed and halved)
  • 6 cloves garlic (peeled)
  • 4 inch piece ginger (peeled and quartered)
  • 1 Tbsp. apple cider vinegar
  • 4 Tbsp. unrefined coconut oil
  • 2 Tbsp. sea salt
  • 4-6 cups water
  • 4 cups carrots (sliced thinly), 16 oz. frozen peas

Directions

1. Place the chicken, onions, celery, carrots, garlic, ginger, acv, coco.oil & sea salt in a large soup pot. Fill with water, cover and bring to a boil. Once boiling, turn down the heat and simmer gently for 8 hours. Add more water throughout the day as needed.
2. Use 2 large spoons to gently lift the whole chicken from the pot. Place it in a large bowl and set aside.
3. Strain the stock into another bowl and then pour the stock back into the pot. Throw away the cooked vegetables (their nutritional value is now in the stock).
4. Add more water to the pot (4-6 cups) and add the sliced carrots and bring to a simmer.
5. Remove the chicken meat from the bones, and return the meat to the soup pot. Throw away the bones (their nutrition is also in the stock).
6. When carrots are almost tender, add the frozen peas, and simmer another 2 minutes.

10. CHICKEN, BACON AND VEGETABLE SOUP

from  

Ingredients

  • 1/2 litre of chicken stock
  • 6 parsnips – STEAMED/BOILED until soft prior to using in this soup
  • 4 carrots – STEAMED/BOILED until soft prior to using in this soup
  • 1 onion
  • 1 large floret of broccoli – STEAMED/BOILED prior to using in this soup
  • 2 pieces of smoked bacon, diced
  • 1 heaped teaspoon of chilli
  • 1 heaped teaspoon of garlic
  • A handful of cooked chicken, again diced
  • OPTIONAL – Mushrooms, roughly diced peppers, sun dried tomatoes, spinach  (put them into a bowl, 3/4 fill and this will then make up your “chunky texture” elements of the soup)

Directions

  1. Coincide this with a paleo meal using a whole chicken and strip the carcas of the meat.
  2. Once this has been done put the left over carcas and any skin into a large pan.
  3. Add boiling water to the pan until it just covers the height of the bones.
  4. Leave this to boil. Once it has, simmer on a lower heat for 2/3 hours until you are left with a cloudy liquid.
  5. Pass the liquid through a sieve leaving you with a liquid that is your stock for your soup!
  6. Figure out which chunky ingredients you would like and put them in a bowl.
  7. Using a half teaspoon of coconut oil in a hot pan, begin to cook the diced onion with the garlic and chilli, pour in your bowl of mixed chunky ingredients and cook with the bacon.
  8. Get your steamed/boiled parsnips, carrots and broccoli ready to add to the food processor to make up the main body of the soup…with this keep a few pieces of each back and place into a cup so that it is around half full. We will add this to the soup when mixing it all together with the other texture ingredients to add a nice, different vegetable dimension to it.
  9. start to add your steamed vegetable to your food processor, you may find that you cant fit all of this in at once. Blend the vegetables down until they are like a thick paste. When the level of mixture in the processor lowers, add more vegetables that you have steamed to it and blend until it is all in and of the same consistency.
  10. as you continue to blend the vegetables down in the food processor, begin to pour in your COLD chicken stock that you have already prepared and allowed to cool. Add 1/4 of your chicken stock to begin with and again blend.
  11. keep adding your chicken stock until you get the desired consistency….l did all of it and was still left a nice thick soup! If you find that you have vegetables on the top that are not mixing with the rest of the mixture, press them down into the mixture with a fork and pulse again. Add salt, pepper and mixed herbs to taste.
  12. pour your current mix from the food processor into a large mixing bowl and add the cooked ingredients from your pan. Mix all of this together with a wooden spoon, adding any leftover stock as you go. Dont forget to put in your diced vegetable from the cup that you have put to the side as mentioned in STEP 3 too, along with your diced chicken pieces.
  13. Heat, then tuck in and have a taste!

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