Comforting Italian Vegetable Soup
**4 Servings
Ingredients:
Directions:
Cook the prosciutto and oil together in a soup pot over medium heat just until the prosciutto is lightly browned, about 3 minutes.
Then, add the onion and leeks. Cook, stirring occasionally, until softened, about 3 minutes. Add the celery, carrots, garlic, oregano, and pepper flakes, and cook until the vegetables are beginning to soften, about 3 minutes more.
Add the zucchini and cook until it begins to soften, about 3 minutes. Add the tomatoes and their liquid, and the tomato paste, bring to a boil and cook 3 minutes.
Add the broth, bay leaf and the Parmesan rind. Bring to a boil. Reduce the heat to medium-low. Simmer until the flavours are blended, about 1 hour.
Stir in the beans and kale and cook until tender, about 5 minutes. Remove the Parmesan rind. Serve and Enjoy!
**4 Servings
Ingredients:
- 1 slice (¼-inch-thick) prosciutto (4oz.), diced (don’t trim off the fat)
- ¼ cup extra-virgin olive oil, plus more for serving
- 1 large yellow onion, cut into ½–inch dice
- 1 large leek, white and pale green parts only, cut into ½-inch dice
- 2 celery ribs, cut into ½-inch dice
- 2 small carrots, cut into ½-inch dice
- 4 garlic cloves, minced
- 1 teaspoon oregano
- ¼ teaspoon crushed hot red pepper flakes
- 1 zucchini, trimmed and cut into ½-inch dice
- 1 can (14.5 ounces) diced tomatoes in juice
- 1 tablespoon tomato paste
- 6-8 cups reduced-sodium chicken broth
- Rind from a 1-lb chunk of Parmesan cheese (OPTIONAL)
- 1 bay leaf
- 1 can of kidney beans
- 1½ cups packed thinly sliced kale, thick stems removed
- Sea salt & freshly ground black pepper
Directions:
Cook the prosciutto and oil together in a soup pot over medium heat just until the prosciutto is lightly browned, about 3 minutes.
Then, add the onion and leeks. Cook, stirring occasionally, until softened, about 3 minutes. Add the celery, carrots, garlic, oregano, and pepper flakes, and cook until the vegetables are beginning to soften, about 3 minutes more.
Add the zucchini and cook until it begins to soften, about 3 minutes. Add the tomatoes and their liquid, and the tomato paste, bring to a boil and cook 3 minutes.
Add the broth, bay leaf and the Parmesan rind. Bring to a boil. Reduce the heat to medium-low. Simmer until the flavours are blended, about 1 hour.
Stir in the beans and kale and cook until tender, about 5 minutes. Remove the Parmesan rind. Serve and Enjoy!
Cilantro avocado soup
**3-4 servings
Ingredients:
Directions: Combine all of the ingredients in a blender or food processor and blend until smooth. Season with additional salt and pepper if necessary. Refrigerate for about 2 hours.
**3-4 servings
Ingredients:
- 3 ripe avocados
- 3 cups chicken broth
- 3 Tbs. fresh lime juice
- 1/3 cup fresh cilantro leaves
- 1 tsp. ground cumin
- 1/2 jalapeno, diced into small pieces (optional)
- ¼ tsp. cayenne pepper
- 1 tsp. Himalayan Pink Salt
- Fresh Ground pepper, to taste
Directions: Combine all of the ingredients in a blender or food processor and blend until smooth. Season with additional salt and pepper if necessary. Refrigerate for about 2 hours.
Creamy Zucchini & Fennel Soup
**3-4 Serving
Ingredients:
Directions:
Heat olive oil in a large skillet or soup pot with zucchini, onion, and chopped fennel. Season with salt and pepper. Cook for about 10-15 min.
Add stock, bring to a boil and then simmer until soft. Put everything in the blender and blend. Serve immediately and enjoy!
**3-4 Serving
Ingredients:
- 1 Tbsp. extra virgin olive oil
- 3 zucchini, chopped and peeled
- 1/2 Vidalia onion, chopped
- ½ fennel bulb, chopped
- 3 cups chicken stock (low-sodium)
- Salt and pepper, to taste
Directions:
Heat olive oil in a large skillet or soup pot with zucchini, onion, and chopped fennel. Season with salt and pepper. Cook for about 10-15 min.
Add stock, bring to a boil and then simmer until soft. Put everything in the blender and blend. Serve immediately and enjoy!
Turkey Bacon Squash Soup
**6 servings (Inspired by civilizedcavemancooking.com)
Ingredients:
Directions:
Preheat your oven to 350 Degrees F. Toss the squash and carrots with coconut oil. Place in a baking dish and roast uncovered for 35 minutes or until tender.
In a large stockpot over medium heat, cook turkey bacon until crisp. Remove bacon and set aside for the garnish. Add the onion and apple to the pot and sauté over medium heat until tender, about 5 minutes.
Add the roasted butternut squash, carrots, chicken broth, and coconut milk to the stockpot and bring to a boil, stirring often.
Remove from heat. Use an immersion blender to blend your soup or work in several small batches. Blend the soup in a food processor or blender until smooth.
Return to the stockpot, bring to a simmer and season with salt, cinnamon, and nutmeg. Serve soup in large bowls garnished with bacon! Enjoy.
**6 servings (Inspired by civilizedcavemancooking.com)
Ingredients:
- 1 large butternut squash, peeled and cut into large chunks (about 2.5-3 pounds)
- 3 carrots, peeled and cut into large chunks
- 1 1/2 tablespoons coconut oil, melted
- 1/2 pound turkey bacon, chopped
- 1 small onion, chopped
- 1 small apple, chopped
- 2 cups chicken stock
- 1 cup full-fat coconut milk
- 1 teaspoon salt
- 1-2 Tbsp. cinnamon
- 1 Tbsp. nutmeg
Directions:
Preheat your oven to 350 Degrees F. Toss the squash and carrots with coconut oil. Place in a baking dish and roast uncovered for 35 minutes or until tender.
In a large stockpot over medium heat, cook turkey bacon until crisp. Remove bacon and set aside for the garnish. Add the onion and apple to the pot and sauté over medium heat until tender, about 5 minutes.
Add the roasted butternut squash, carrots, chicken broth, and coconut milk to the stockpot and bring to a boil, stirring often.
Remove from heat. Use an immersion blender to blend your soup or work in several small batches. Blend the soup in a food processor or blender until smooth.
Return to the stockpot, bring to a simmer and season with salt, cinnamon, and nutmeg. Serve soup in large bowls garnished with bacon! Enjoy.
Chilli Fusion
Inspired by Primal Cravings. I recommend doubling this recipe- it’s AWESOME!
**4 servings
Ingredients:
Directions:
In a large soup pot over medium heat, sauté the onion and garlic until the onions begin to soften. Then, add the beef and turkey, and stir occasionally until browned.
Add the rest of the chilli ingredients (except the avocado). Let simmer, stirring every so often for 15 minutes. Garnish with sliced avocado. Serve and enjoy!
Inspired by Primal Cravings. I recommend doubling this recipe- it’s AWESOME!
**4 servings
Ingredients:
- 1 Tbsp. Extra Virgin Olive Oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1/2 lb ground extra lean grass-fed beef
- 1/2 lb ground turkey
- 1/4 cup pumpkin puree
- 14-ounce can crushed tomatoes
- 8 ounces tomato sauce
- 2 ounces can dice green chillies
- 1/2 cup beef stock
- 1 Tablespoon chilli powder
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon cocoa powder
- 1/2 teaspoon granulated garlic
- ¼ teaspoon cayenne pepper
- Pink Himalayan salt to taste
- OPTIONAL: 1/2 jalapeno, seeded and finely diced to taste
- Sliced avocado
Directions:
In a large soup pot over medium heat, sauté the onion and garlic until the onions begin to soften. Then, add the beef and turkey, and stir occasionally until browned.
Add the rest of the chilli ingredients (except the avocado). Let simmer, stirring every so often for 15 minutes. Garnish with sliced avocado. Serve and enjoy!