Paleo Soup: Healthy and Easy Recipes
Every now and then, we all take initiatives to bring our lives into order. And more often than not, dieting is a part of it! With so many diet options nowadays, it has become quite easy to follow any given diet. Whether it is to shed those extra pounds or just eating healthy, having a healthy diet plan has become quite necessary. And we say this taking the heart diseases, diabetes and obesity into account.
Out of the numerous diets that exist, one that has gained popularity in these modern days is the paleo diet. Its principle is to eat food that is close to what was eaten by humans in the Paleolithic era nearly 2.5 million to 10,000 years ago.
The idea is that the human body is still not genetically accustomed to the modern diet practices brought about by the revolution in farming. Prior to the revolution and the creation of processed foods and such, the human diet was dominated by dairy, grains, legumes, meat, and fish. It is believed that the sudden change in dietary plans has been rather speedy, which has not given our bodies much time to adapt to it. Hence, the creation of paleo diet.
The best part about the paleo diet is that it is much more flexible than most others. It allows you to eat healthy while giving you a ton of options to choose from, paleo soup being one of the more popular ones. Even the soup category is diverse and if you are planning to follow this particular diet, then stick around to put a few paleo soup recipes in your basket!
Paleo Chicken Soup
Chicken lovers who do not mind a bit of veggies every now and then will absolutely love this soup. It is not just healthy but also extremely tasty. So to make it, you will need:
- Chicken thighs, breast or an entire chicken 2-3 lbs.
- Organic chicken broth 4 cups
- Water 6 cups
- Chopped onion ½ cup
- Grated ginger 1 tsp.
- Chopped carrots 3-4 cups
- Chopped celery 2-3 cups
- Minced garlic 6-8 cloves
- Ground turmeric 1 tsp.
- Cauliflower 1 head
- Fish sauce 1 tsp.
- Basil ½ tbsp.
- Parsley ½ tbsp.
- Coconut aminos 3 tbsp.
- Sea salt 5 tsp. (as needed)
- Black pepper ¼ tsp. (as needed)
- At first, grab a large-sized pot and in it, pour the water. Place this water-filled pot on the stove and put the chicken in it. Turn the heat and wait for the water to come to a boil. When that happens, bring down the heat, letting the chicken cook gently for 30 minutes. The goal is to have a completely cooked chicken. With that done, take it out of the water and keep it aside for later.
- The chicken will need to cook for 30 minutes. During that stretch of time, chop or mince up all the veggies mentioned above in the ingredients list.
- Then, take a large stockpot which you will fill with 6 cups of water that was used to cook the chicken. Along with that, the organic chicken broth, onions, carrots, ginger, garlic, celery, and turmeric will make their way inside the stockpot.
- Put this pot on heat and let the liquid along with the veggies to boil. Once everything is well and boiling, turn the heat down to medium and put a lid on the pot. Allow the vegetables to further cook for the next 10 minutes.
- Before the clock announces the end of the 10 minutes, take the cauliflower head and put it in the food processor. In a few bursts, let the machine grind it to small bits that look like rice grains. Alternatively, you can just chop it into very fine pieces in case you do not own a food processor. Next, go for the chicken, shredding it using a fork or knife.
- When both the cauliflower and chicken are ready and the 10 minutes are up, transfer them into the stockpot. The other elements left on the list like fish sauce, parsley, basil, coconut aminos, salt, and pepper will also have to be added now. Note that you can change the amount of salt and pepper to your liking.
- With everything in the chicken broth, you will need to boil it once more by increasing the heat. After that, lessen the heat to cook the soup gently. Make sure the pot is covered with a lid. Once the vegetables are tenderized and soft, you can take the pot off the heat. You can perfect the amount of salt and pepper before you do that of course.
Paleo Soup Recipes Slow Cooker
The next soup we will be cooking is a slow cooker chicken enchilada soup. This too will steal the hearts of chicken lovers as well as those who love the heat of jalapenos. The ingredients required are:
- Boneless, skinless chicken breasts 1 ½ lbs.
- Diced yellow onion 1 (medium-sized)
- Finely sliced bell pepper 1
- Diced jalapeno 1
- Minced garlic 2 cloves
- Diced tomatoes 1 (15-oz. can)
- Chicken stock 2 cups
- Chili powder 1 tbsp.
- Cumin 1 tbsp.
- Dried oregano 1 tsp.
- Paprika ½ tsp.
- Salt and ground pepper to taste
- Chopped cilantro 2 tbsp.
- Pitted and sliced avocado 1
- Place the chicken breast on the floor of your slow cooker. Create a layer above the chicken with the onion, jalapenos, garlic and bell pepper.
- Next to make their way into the slow cooker will be the diced tomatoes. Then, fill the slow cooker with the chicken stock.
- After that, use the spices – oregano, cumin, chili powder, paprika, pepper, and salt – to top everything off.
- Now that everything is housed inside the slow cooker, put a lid on it and set it on low heat. This will then cook for the next 8 hours.
- Once the 8 hours have passed, the soup will be done. The chicken breasts that had been put in will need to be shredded now. The shredding will be much easier using a fork or two.
- Serve in soup bowls, sprinkling the chopped cilantro and placing the sliced avocado on top.
Paleo Chicken Tortilla Soup
Now, you may be getting annoyed with all the chicken. But who can say no to tortillas? So, here is another, the ingredients for which are listed below.
The ingredients for the chicken:
- Boneless, skinless chicken breasts 3-4 (2.5 lbs.)
- Cumin 1 tbsp.
- Cayenne pepper 2 tsp.
- Garlic powder 2 tsp.
- Salt and pepper to taste
- Olive oil
The ingredients for the soup:
- Olive oil 2 tbsp.
- Minced garlic 2 cloves
- Diced yellow onion 1
- Diced red bell pepper 1
- Diced poblano pepper 1
- Finely diced jalapeno 1
- Diced green chilies 1 can (4 oz.)
- Fire-roasted tomatoes 1 can (14 oz.)
- Cumin 2 tsp.
- Chili powder 1 tsp.
- Garlic powder 1 tsp.
- Salt and pepper to taste
- Chicken stock 32 oz. fluid
- Lime juice from 2 limes
For the garnish:
- Chopped cilantro
- Crushed plantain chips
- Sliced avocado
- The first task will be to prepare the oven. Set the temperature to 375 degrees and let it preheat before the chicken is to be baked.
- Grab a baking sheet and line it using parchment paper. On it, set down the chicken breasts. Lightly drizzle the meat with some olive oil. Follow that by dumping the cumin, garlic powder, cayenne pepper, salt and pepper on the chicken breasts.
- Now that the chicken breasts have been seasoned, they need to be baked. In order to do that, place the baking sheet inside your preheated oven. Let them bake for around 20 to 30 minutes. When the meat is cooked, pull the baking sheet out. Keep forks on hand which will later be used for shredding the chicken breasts. Note that, the size of chicken breasts will determine how long they will take to cook. The bigger they are, the more time it will take. Usually, it does not take more than 20 to 30 minutes to bake them. In the case they do, we recommend keeping a constant eye on the meat to prevent them from getting overcooked or worse, burnt.
- Once the chicken is inside the oven, you have about half an hour on hand to prepare the soup. For that, take a large-sized pot and place it on the stove with medium-high heat. Add 2 tbsp. of olive oil to it warm it up. When the oil is ready, release the minced garlic in it.
- To the heated oil and minced garlic, add the onions, jalapenos pepper, red bell pepper, and poblano pepper. Stir these with a spoon so they get covered with the oil.
- Just as the onions start looking translucent, put in the diced green chilies and the fire-roasted tomatoes. This is also the time to throw in the remaining spices mentioned in the ingredient list. Use the spoon to stir all the ingredients around in order to properly mix them.
- By now, the chicken should already be done and shredded. Put this shredded chicken inside the pot with the cooking vegetables. After that, the chicken stock will need to be added to the pot as well.
- Then, bring down the heat and allow the soup to cook gently for half an hour or 30 minutes.
- Wait for the time to pass and when the clock chimes, take the lime juice and pour it into the soup. To adjust and balance the flavors, add some more salt and pepper.
- Take the cooking pot off the heat and let it cool for a while. Then serve in bowls, garnishing the soup with the crushed plantain chips, avocado, and chopped cilantro.
Paleo Soup Crockpot
This soup will be loved by all because it is the paleo Italian meatball soup (crockpot). Who said meatballs could only be paired with spaghetti?
The ingredients you will need:
For the meatball:
- Ground Italian sausage or ground beef 1 lb.
- Coconut flour 1 tbsp.
- Golden flax meal 1 tbsp.
- Organic or homemade tomato sauce ¼ cup
- Organic Italian seasonings ½ tbsp.
- Garlic powder ½ tsp.
- Sea salt ½ tsp.
For the soup:
- Organic GF chicken broth or homemade
- Chicken broth 4 cups
- Organic dried tomatoes 1 (14-ounce jar)
- Pancetta ¼ cup
- Minced garlic 2 cloves
- Chopped, medium zucchini 1
- Chopped, medium yellow squash 1
- Chopped, medium carrot 1
- In order to make the meatballs, get a hold of a sizable mixing bowl. All the ingredients needed for the Italian meatballs will go in it. Then you will have to get your hands dirty because you will have to knead the meat and all the other elements together. Make sure everything is well-combined.
- Once the meatball dough is ready, grab a tablespoon and scoop up some of the mix with it. Roll this chunk between your palms to form a meatball. Repeat until you have used up all of the mix.
- Next, take an oiled skillet and place it on the stove. Set the temperature to medium-high and gently place the meatballs on top of the heated skillet. Wait until the meatballs turn brown. Make sure you have all the sides covered. Do not worry about cooking the meatball because it does not have to be thoroughly cooked. Merely browning all the sides will do just fine.
- Now, get your crockpot ready by setting it on high temperature. Then move on to putting the pancetta inside, on the very floor of the pot. On top of it, scatter the minced garlic.
- The next layer you will have to create is that of the meatballs you just browned.
- Following the meatballs, one by one, pour in the chicken broth, all of the diced tomatoes, the rest of the veggies – zucchini, onion, yellow squash, carrots. Subsequently, add the dry ingredients to the crockpot including the Italian seasoning, sea salt, and garlic powder.
- Seal the crockpot with its lid and let the Italian meatball soup cook for 5 hours using the high temperature. If you are using the crockpot on low setting, it will take longer to cook, almost about 8 hours. A handy trick might be to first use the crockpot on high for about 4 hours. Then for the next 2 hours, the heat can be turned to low.
- When the soup is ready, serve in suitable soup bowls, garnishing it with parmesan or anything else you prefer.
Cream of Mushroom Soup
While the others have mostly been veggie and meat-based soup, this is a tiny bit different. And for this very last paleo soup of the day, you will need:
- Sliced mushrooms 2-3 cups
- Chopped onion 1
- Minced garlic 2 cloves
- Vegetable or chicken broth 2 cups
- Coconut milk ¾ cup
- Paprika ½ tsp.
- Nutmeg ¼ tsp.
- Ghee or coconut oil 2 tbsp.
- Sea salt to taste
- Freshly ground black pepper to taste
- Sprigs of fresh thyme leaves picked
- In a sizeable pot, put the ghee or coconut oil. Liquefy either by placing the pot on the stove on medium heat.
- On the melted ghee or oil, release the chopped onion, the garlic, and sliced mushrooms. Keeping the heat constant, let the three ingredients cook for a while. Wait for the onions to become soft and tender.
- As soon as the onions have softened, fill the pot with the chicken or vegetable stock. Since a paleo diet does not restrict the consumption of either, you could use the one you prefer more. After adding the stock, sprinkle the paprika, nutmeg and the fresh thyme leaves on the stock water.
- The very last thing you will add is the sea salt and the freshly ground black pepper. Unlike the other ingredients, you do not have to add a specific amount this time. Simply put in whatever amount you feel would mesmerize your taste buds. With that done, you will have to wait for the soup to cook for the subsequent 15 to 20 minutes.
- With the end of the allotted time, let the soup stew and then add the coconut milk to it. Take it off the heat afterward and use a wooden spoon to properly mix all of the milk into the soup.
- Many of you may find that the consistency of the soup is not to your liking and want something thicker for a soup. In such a case, add 1 tbsp. of tapioca starch along with the same amount of water to the soup. Mix well to get a thicker soup. If you think more is needed, go for another tablespoon, repeating the procedure. When you feel you have perfected the thickness of the soup, take it off the heat.
Those were our top 5 paleo soup recipes. If you follow a paleo diet, we can assure you, these soups will literally make your taste buds dance! And if we are all honest, it sometimes gets quite tiresome following diets.
But with all of these soups in your meal plan, there is no way you will get bored. It will be even more enjoyable if you love cooking. Nonetheless, your efforts will pay off because these are some excellent recipes. The best part is: they all promote healthy eating!