Category Archives: soup

Beefy Soup

So many vegetables!

So many vegetables! I could just eat them raw.

I’ve been super lucky throughout my pregnancy. I’ve been very healthy through most of it. I’ve only had cravings for healthy food, mostly broccoli. I’ve been working on stocking up some pre made food for after I have my baby. I wanted to make something that would be great from before baby and recovery after baby. This soup is made with marrow bone broth and ox tail, along with a whole host of amazing vegetables. The extra iron and vitamins in the soup will really be beneficial for  any woman but especially the post labor woman in your life. After I made it I realized that I just and to have tomatoes! So I went back and added a few can of diced tomatoes, and some tomato paste. It really kicked up the heartiness of the soup. However, I don’t have any pictures of beefy soup 2.0 so just imagine how great it looks!


Beefy Soup

Bone Marrow Broth – go here for that recipe

7 ox tail pieces (give or take your own preferences)

1 medium onion diced

2 red bell peppers diced (about 2-2.5 cups for the next four ingredients)

1 small butternut squash diced

4-5 stalks of diced celery

4-5 carrots diced

a head of garlic chopped (yes a head, it’s recovery soup! garlic is good for that)

1.5 heads of kale ripped up.

1 tbsp black pepper

1 tsp hot peppers or cayenne (remember, recovery)

1 tsp parsley

1/2 tsp thyme

1/2 tsp smoky paprika

1/4 tsp majoram

1/4 tsp savory

(2-3 cans of diced tomatoes and 2 cans of tomato paste)


meat, meat, meat, yummy meat

Frist brown your meat in a very large stock pot. Everything will be going into this pot eventually so make sure it’s big. I like to brown the meat because it adds a lovely depth to the flavor. These ox tails had a thick side of fat, so I started with that side first to render some fat to cook them in. See? I’m smart. Brown all sides, and set aside.

this is where delicious starts

This is where the magic starts. The bottom of the pan will have all sorts of meat and fat stuck to it. By cooking the onions, the moisture will help loosen up that deliciousness, giving that depth I was talking about. Cook onions until they are starting to become translucent. Note they are not actually browning, that’s the good stuff stuck in the pan adhering now to the onions. Lucky onions.

so pretty

When your onions are soft, add the squash and the red peppers. Keep temperature at medium high and occasionally stir vegetables. Cook for about 4 minutes.


Add in carrots and celery. Continue cooking for another 5 minutes.


Add seasonings, meat, and broth. Look at all that dark rich goodness! Bring soup to a slow boil for about 15 minutes. Add in kale for last two minutes. You can also skip the boiling and cook on low for about an hour. When all the vegetables are soft and your meat is cooked through your soup is done. Now I said above that I decided this soup would be even better with tomatoes. I wish I thought of that first! Add about 2-3 cans of diced tomatoes and two cans of tomato paste when you add in your broth. It gives it a great rich color and really ups the flavor. But this soup was delicious just as it was, but even better with the tomatoes. I left the meat on the bones. It’s a preference thing. If you’d rather not have bones in your soup you can remove the meat after you boil it.


beefy soup

This makes a ton of soup. I planned on that because I wanted to freeze a bunch for post baby meals. This is a great fall/winter soup that’s super hearty and would make a great gift for a friend in need of a bit of an immune boost.


Cucumber Soup

My cucumber plants are giving me lots of produce. Usually I only eat cucumbers raw in a salad or with dip. So I’ve been trying to figure out how to use up some of my cucumbers in a new way. I’m not a pickle person so that is out. My friend Sarah suggested I make soup. I thought about it for awhile and came up with this cold cucumber soup.

This recipe is not only paleo friendly, but also vegan, and raw friendly. It’s super quick and easy to make and a great cool recipe to help cool down the hot summer days.

Cucumber Soup

6 cucumbers peeled and cut in chunks

4 cloves of garlic

1 avocado

1 jalapeno

1/2 can of coconut milk

~ 1/4 tsp of fresh thyme (I used about 4-5 sprigs)

~ 1 tbsp fresh basil (I used about one sprig)

black pepper to taste

Take everything and blend it up in the blender.

Chill for 30 minutes to let the flavors meld. Then eat it. That’s it. Like I said simple. I’m trying to cut down on the amount of salt I use so there is none in this recipe. By all means add salt if you are not trying to cut back.

I wanted to use more avocados for this recipe but two of my three were hard as rocks. So sad. However, I like the taste of this without them. It’s refreshing, and the cucumber really comes through. There is just enough heat from the jalapeno without being overpowering. I like the simplicity of this dish so I didn’t want to overpower the light flavor of the cucumber. I think cilantro would also work great in this in place of the other herbs up there if you have cilantro.

If you are new to cold soups I say give this one a try. You might just become a cold soup convert.

French Onion Soup

We went to a dinner party last night that asks everyone to bring an item to eat. We brought french onion soup for which the base was the stock I made earlier in the week. It came out very tasty. This recipe uses bread and cheese in the classic way, however, you can definitely leave those off if you want to keep it paleo. I’ve made this soup so many times that I don’t use a recipe any more, so below are approximations of how I made it last night.

French Onion Soup

12 onions sliced

1 stick of butter

2 tbsp thyme

2tbsp red pepper (not traditional but I like spice in everything)

1tbsp garlic powder (I can’t believe it but I ran out of fresh garlic!)

fresh black pepper and salt

4 qt of stock

1 loaf of french bread sliced and toasted

1 block of swiss cheese (Gruyere is also a great cheese) grated

Chop all of your onions. You might as well think of something very sad because this many onions will have you crying. I’ve found refrigerating the onions before hand helps with the tears but nothing gets rid of it completely.

Melt your butter in a deep pot. You can of course use olive oil or coconut oil, but butter is amazing and shouldn’t be scorned here.

Add all of your onions, and spices to the melted butter. Cook the onions on medium low heat covered while stirring every few minutes. This process takes a while and shouldn’t be rushed. You want to sweat the onions down for awhile. The onions take on a butter like consistency and taste when you are finished. Of course the stick of butter couldn’t hurt. This will take about an hour. You’ll know they are done when your onions are soft and reduced my more than half and there is liquid in the pot.

This is what they should look like when done. Like delicious butter onions!

Add your beef stock. I just added liquid until it was to the top.

Continue to cook on medium for another 20 minutes.

Pull out the ramekins, place a piece of toast  in the middle. Ladle your soup on top then sprinkle the cheese. Put them in the oven until the cheese is melted. Enjoy! The dinner party was an enormous success! There was so much good food that I wish I could live there!

(last photo was by Lorenzo thanks for taking it for me!)



Chicken Soup

There is something so satisfying about chicken soup. Warm, hearty, chockfull of vegetables, it just screams comfort and health. For the base of this soup I roasted a chicken on our new rotisserie toaster oven. I stripped the chicken and skin from the bones and simmered the bones in water to create a rich flavorful stock. This step will take your soup from good to amazing.


Roast one whole chicken until cooked.(I stuffed the skin with salt, pepper, garlic, and onion powder). Remove all the skin and meat from the bird. The skin was perfectly crunchy and delicious so I just ate it. But you can use it in your stock if you aren’t as addicted to crispy skin and I am. Place bones, fat, and skin in a large pot cover with water, I had about I gallon of water. Add 3 bay leaves and a pinch of saffron. Cook covered on low for at least 12 hours. Cool and strain. If you pour it in plastic containers then you can freeze it forever, or use it within 2 weeks in the fridge.

Chicken Soup

~one gallon chicken stock

1 whole chicken cut up and deboned

4 carrots diced

3 stalks of celery diced

2 red bell peppers diced

2 yellow onions diced

3 cloves of garlic minced

1 head of kale torn from stems

1 tbsp kosher of salt

2 tbsp red pepper flakes

1 tsp cumin

¼ tsp saffron

¼ tsp ground thyme (or 1tsp of regular thyme)

½ tsp oregano

3 eggs tempered

Sautee onions and carrots in olive oil on medium high heat for 5 minutes. Add remaining vegetables except kale and sauté for 3 minutes. Add seasoning and chicken. Stir and cook for 3 minutes.

Add stock and turn down heat to low. Cover and cook for 1.5 hours. Add kale. Whip your eggs in a separate bowl and slowly pour hot stock over the eggs while beating them. This is called tempering eggs.

It adds heft to your stock in a totally paleo way! If you just pour the eggs in your soup without tempering you will get scrambled eggs instead. While tasty, this is not something you want in your soup. Cook the soup on low for another half hour and then serve. This makes an enormous batch of soup.

You can freeze a bunch of it or serve it for a dinner party. It’s got enough heat from the red pepper and plenty of hearty goodness from the homemade stock to cure whatever ails you.

Fall Harvest Soup

I made this soup after the civilized caveman made a comment about his addiction to squash. I couldn’t help but sate my own gourd addiction. The color of this soup is so pretty that I almost don’t want to eat it. However, it is too tasty not to. Unlike my recent string of un-paleo foods, this soup is very paleo. If you too are addicted to squash you will want to make this soup.

Fall Harvest Soup

3 red bell peppers

1 pumpkin (Make sure you get the small pie pumpkin, and not a carving pumpkin. The taste is much different)

1 butternut squash

2 heads of roasted garlic

3 cans of chicken stock

2 cans of coconut milk

2 tsp of thyme

1 tsp of oregano

Cut and remove the seeds and pulp from all of your fruits (if it has internal seeds it’s technically a fruit).

Place them on a cookie sheet cut side down with a little olive oil.

Roast them until soft. The squash and pumpkin take about 45 minutes at 400 and the red peppers took about 20 minutes.

For the last few minutes of the peppers I turned on the broiler and blackened them a bit.

I made the garlic the day before but to roast garlic you just wrap up the entire head with tinfoil and roast in the oven. Just place it in with your pumpkin and squash. When all your fruit is roasted take it out and let it cool down a bit. When it is cool enough to handle scoop the flesh out and into a large stock pot. Discard the skin. Peel and add the garlic. Add the remaining ingredients except for the coconut milk. Cook on medium for about 20 minutes.

Remove from the heat and blend in a blender. I learned a neat trick the other day for blending hot liquids. Remove the little center piece on the lid and drape the blender with a kitchen towel. This keeps the soup from popping the lid off and making a huge mess. I had to blend this in stages because I made so much of it. Once it is all blended pour it back into the pot and add your coconut milk. Cook again on medium for another 20 minutes. After that ladle it out and enjoy. This soup has all the great taste of fall with the sweet creaminess of the coconut milk. I think this is my new favorite meal.

You can enjoy this beautiful soup as a Halloween treat today with a little crumble of bacon! Happy Halloween!

Turkey Chili

I  wanted to make something big that would last all week and be a tasty hearty meal. Since the weather is cooling down (or trying to), I thought chili would be a great thing to make. I used a lot of vegetables and some beans to bulk this meal up. You could definitely make this with more meat and no beans if that is what you are eating. Sorry the spices are measured so strangely. I originally didn’t add enough so I had to go back and add more.

Turkey Chili

2 lbs of ground turkey

3 diced carrots

3 diced bell peppers

2 diced onions

1/2 head of minced garlic (about 5 cloves)

2 cans of diced tomatoes

1 can of tomato paste

1 can of chicken stock

1 can of rotel

1 can of hot diced green peppers

1 can of mild diced green peppers

3 tbsp of chili powder

1 tbsp and 1 tsp of cumin

1 tbsp  and 1 tsp of onion powder

1 tbsp garlic powder (I ran out of fresh garlic if you have enough use the whole head)

2 tsp cayenne

2 tsp smoked paprika

2 cups of red kidney beans soaked overnight

salt and pepper to taste

Brown the meat on medium high in a deep pot. Remove the meat and add veggies to pot stir frequently for 3 minutes. Add chicken stock and deglaze the bottom of the pan. Turn the pot on low and return all ingredients to the pot and add remaining ingredients. Cook all day while you work. Come home and eat a delicious hearty meal. Because of the beans, this meal is not paleo. We can eat beans without any adverse affects and so we do. This is a personal dietary choice for you to make on your own. I like the chili with the beans. I’ve never tried putting carrots in before but they were a welcome addition that taste great in this. Here is a picture of the more paleo version.

And then this one with cheese! Yeah I know breaking all the rules. But look, it looks so tasty this way.

Accidental Chicken

Ever start a meal with good intentions and end up going out to dinner or something instead? That’s what happened here. I was going to make a roasted chicken and T came home and really wanted to go out. I figured the chicken was on low and slow, I would just let it finish cooking and eat it tomorrow instead. Well dinner turned into drinks and about 7 hours later we got home. Yes, I cooked a chicken for 7 hours. It was only at 200 so nothing was burned but it was definitely very well cooked, see also mushy vegetables. I pulled it out and the chicken fell apart. I figured I’d refrigerate it and figure it out what to do with it the next morning. I figured it wasn’t salvageable and I’d just throw it away. Well the next day I very carefully de-boned the chicken and discarded the skin. It was a whole chicken so I wanted to be sure not to drop a small bone back in the soupy mess where I couldn’t find it. The vegetables were obviously too soft to salvage so I thought maybe I’d blend it into a sauce. I blended it up added a few more spices and it was actually not bad, something resembling tomato soup. I added the chicken back into the veggies and it was good. If it were winter time this would be a perfect comfort meal! (Add a grilled cheese sandwich for real authenticity) T even liked it. Now we were bad and had this over real rice. But, it is fine the way it is or over paleo rice. There are a lot of veggies in this meal so it is pretty good for you no matter what nutrition plan you follow. I can only approximate the measurements and time because I was pretty sure I’d end up throwing the whole thing out.

Accidental Chicken

1 whole chicken

2 tablespoons red curry paste

4 roma tomatoes cut in large chunks

1 yellow onion in large chunks

1 head of bok choy without the greens in large chunks

3 sliced red jalapenos

~1 tsp madras curry powder

~ 1tsp garlic powder

~1 tsp onion powder

~1tsp black pepper

~1 tsp red pepper flakes

~1 tbsp of kosher salt

Coat chicken in 1 tbsp of curry paste. Place chicken on top of diced veggies.

Cook covered in an oven safe pot at 200 for 3-4 hours. When chicken is falling apart remove from heat.Remove skin and bones and shred the chicken. Set chicken aside.

When cool, blend vegetables and whatever liquid has come from the chicken until smooth.

Pour mixture back in same pot. Add remaining spices. Bring liquid to a boil and add chicken.

Serve as is or over the rice of your choice. Sometimes even mistakes end up okay.

Have you had a similar mistake turned good? or bad? Tell me about it.