paleo soup

This Crockpot zuppa toscana is a rich and creamy, filling soup that&#x27;s absolutely bursting with flavor. It&#x27;s dairy free, Whole30, and paleo, too, with bacon, sausage, potatoes, kale, and rich coconut cream.

Crockpot Zuppa Toscana

bacon

Aidells Chicken-Apple Sausage

onion

garlic minced (about 4 cloves)

potatoes

chicken stock

red pepper flakes

Italian seasoning

kale (thick stems removed at the bottom,

full-fat coconut milk

Salt and pepper

Cook the bacon in a large skillet and remove when crisp and reserve the grease.

Put the skillet back over a medium heat and add 1 tablespoon bacon grease. Cook the Aidell&#x27;s Chicken-Apple Sausage slices until browned on both sides, about 5-7 minutes. Add the onion and garlic and cook until the onion is translucent, about 4-5 minutes, adding 1 tablespoon more of bacon grease if necessary.

Place the potatoes in the Crockpot or slow cooker. Add the cooked onion-garlic mixture and sausage. Pour the chicken broth over and stir in crushed red pepper, lots of salt and Italian seasoning. Cover and cook on low until the potatoes are fork-tender, 3 hours high. Low for 5 to 6 hours.

Stir the coconut cream into the soup. Stir in kale to combine. Cover and cook on High until the kale is wilted but still bright green, about 15 minutes more. Stir in bacon, season with pepper, and serve.

Don&#039;t miss out on this deliciously creamy pumpkin and sweet potato soup this fall.

Pumpkin and Sweet Potato Soup

pumpkin

coriander

tsp chilli powder or flakes

coconut milk ((120 milliliters))

garlic

nutmeg

vegetable stock ((700

black pepper

tbsp dairy free butter

salt

olive oil

Preheat oven at 200c/400f/gas mark 6

Place the pumpkin and sweet potato on a baking tray lined with parchment paper, coated with oil and coat the top of the vegetables too.

Roast the vegetables for roughly 30-35 minutes or until golden turn.

Meanwhile, melt the dairy free butter then proceed to saute the onion and garlic until soft and translucent,

Add the stock, coconut milk then season with chilli, thyme, nutmeg, black pepper and ground coriander

Add the roasted vegetables to the saucepan then use either a hand whisk (or blender) to puree the soup into a smooth consistency

add salt to taste.

This Low-FODMAP Anti-Bloat and Anti-Inflammatory Healing Carrot TurmericGinger Soup is a delicious, wholesome, and warming soup that will sooth your stomach and keep you satiated. This recipe is low-FODMAP, paleo, Whole30 compliant, gluten-free, grain-free, dairy-free, vegetarian, and sugar-free.

Low-FODMAP Anti-Bloat and Anti-Inflammatory Healing Carrot Turmeric Ginger Soup

carrots, peeled

tbsp olive oil

tsp dried turmeric

thumbs fresh ginger

rosemary, de-stemmed

tsp cinnamon

chicken or vegetable broth,

13.5 oz can coconut milk, room temperature

tsp salt

tsp pepper

Greek yogurt, use lactose-free

parsley

Depending on the thickness of peeled carrots, cut them in half lengthwise and widthwise. If they are already pretty thin, just cut in half lengthwise.

Place carrots on a baking sheet and drizzle with olive oil.

Roast carrots in oven until tender, about 20 minutes.

In a food processor, add all ingredients.

This soup is so delicious! I have been suffering with bloating and right now my tummy is warm and relaxing finally. Thank you so much!

An easy Whole30 creamy taco soup. Make eating a healthy and nutritious meal no fuss if you are prepping this soup for yourself or the whole family. It&#x27;s made with real food ingredients and is dairy free, paleo, low carb, Whole30, and keto.

Whole30 Creamy Taco Soup

ghee

large bell peppers (I

kosher salt

beef

chili powder

cumin

paprika

smoked paprika

onion powder

oregano

tomatoes (fire roasted)

bone broth chicken broth

coconut milk

onces diced green chilies

jalapenos

green onions

avocado

cilantro

lime

Melt the ghee in a large sauté pan over medium heat. Add the onions and bell peppers, and a big pinch of salt. Sauté until soft and tender. This will take about 5-7 minutes. Add garlic cloves and cook for 1 minute, stirring occasionally.

Add the grass-fed ground beef and stir until is is cooked through and no longer pink.

Transfer the vegetables and meat to your slow cooker and turn it on.

Add all of the spices and stir well.

Add diced tomatoes, broth, half of the coconut cream, and green chilies and stir until well combined.

Cover and cook on low for about 8 hours. Once it&#x27;s ready, add any or all of the toppings listed. Taste for additional salt and pepper and, add any or all of the toppings listed.

Slow Cooker

Turn your Instant Pot on and select the &quot;Sauté&quot; function. Melt the ghee in your Instant Pot. Add the onions, bell peppers, and a big pinch of salt. Sauté until soft and tender. This will take about 5-7 minutes. Add garlic cloves and cook for 1 minute, stirring occasionally.

Add the grass-fed ground beef and stir until is is cooked through and no longer pink. Add all of the spices and stir well.

Seal the Instant Pot lid and select the &quot;Manual&quot; function. Press the &quot;-&quot; button to change the cooking time to 10 minutes. Be sure it is set to &quot;High Pressure.&quot;

Once the soup is done cooking, release the pressure from your Instant Pot by changing the dial to the &quot;Venting&quot; function. Once the pressure has all been released, open the lid carefully and stir in the other half of the coconut cream. Taste for additional salt and pepper and, add any or all of the toppings listed.

Instant Pot

Melt the ghee in a large sauté pan over medium heat. Add onions, bell peppers, and a big pinch of salt. Sauté until soft and tender. This will take about 5-7 minutes. Add garlic cloves and cook for 1 minute, stirring occasionally.

Add the grass-fed ground beef and stir until is is cooked through and no longer pink. Drain the beef through a colander and re-add it to the pan. Add all of the spices and stir well.

Add tomatoes, broth, coconut cream, and green chilies and stir until well combined.

Bring the soup to a low boil and reduce the heat to a simmer. Let is simmer for about 20-25 minutes. Taste for additional salt and pepper and, add any or all of the toppings listed.

Stove Top

Ground turkey soup with vegetables and coconut milk for a creamy, paleo, whole30 meal

Hearty Ground Turkey Soup with Vegetables

thick-cut bacon, chopped

yellow onion, diced

lb turkey

yukon gold potatoes, chopped

carrots,

zucchini squash, chopped

chicken broth

baby spinach

tsp sea salt

Heat a dutch oven or large pot over...

Heat a dutch oven or large pot over medium heat and add the chopped bacon. Cook until much of the fat has rendered, about 2 to 3 minutes. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

Scoot the onions off to the side of...

Scoot the onions off to the side of the pot and add the ground turkey (or sausage). Brown for 2 minutes, flip, and brown another 1 to 2 minutes. Use a spatula to chop the meat into smaller pieces.

Add the remaining ingredients except the spinach to...

Add the remaining ingredients except the spinach to the pot, cover, and bring to a full boil. Reduce the heat to a gentle boil and continue cooking 20 to 30 minutes, until potatoes are cooked through. Stir in the spinach and cook until wilted, about another 2 to 3 minutes.

https://mediavine-res.cloudinary.com/video/upload/dpnlr6aqfdkytvhiy8f9.mp4

Hearty ground turkey soup with vegetables is a clean and comforting meal perfect for soothing the belly and soul. Make it if you’re feeling under the weather, or if you just love a great nourishing soup recipe!

Hearty Ground Turkey Soup

Need some variety in your veg intake? Make a batch of this versatile and customizable 10-Vegetable Soup (AIP/Paleo)!

10-Vegetable Soup (AIP/Paleo)

TBSP extra virgin olive oil

white sweet potato, peeled and chopped

onion,

carrot, chopped

rib of celery, chopped

chayote squash, peeled,

turnip,

zucchini,

yellow squash, chopped

cabbage

TBSP basil

thyme

tsp sea salt,

tsp black pepper (omit

garlic powder

beef broth,

TBSP red wine vinegar

In a large soup pot, heat olive oil over medium heat.  Add sweet potato, onion, carrot, celery, chayote squash, and turnip.  Stir to combine.  Cover and cook for 7 minutes, stirring occasionally.

Add zucchini, yellow squash, cabbage, basil, thyme, salt and garlic powder.  Sauté for 1 minute.

Turn heat up to medium high.  Add the rest of the ingredients, and heat through.  Taste for salt.  Serve!

Top 6 paleo soup recipes from across the web

The most viewed paleo soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crockpot Zuppa Toscana

Pumpkin and Sweet Potato Soup

Low-FODMAP Anti-Bloat and Anti-Infl...

Whole30 Creamy Taco Soup

Hearty Ground Turkey Soup with Vege...

10-Vegetable Soup (AIP/Paleo)

Top 6 paleo soup recipes from across the web

The most viewed paleo soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crockpot Zuppa Toscana

Pumpkin and Sweet Potato Soup

Low-FODMAP Anti-Bloat and Anti-Infl...

Whole30 Creamy Taco Soup

Hearty Ground Turkey Soup with Vege...

10-Vegetable Soup (AIP/Paleo)

The most viewed paleo soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine