Category Archives: soup
When I was growing up my stepmom loved Jane Brody and she thought beans and brown rice were the pinnacle of health foods. I don’t think beans and rice are so bad if your diet is low in refined foods and you are generally healthy.
My diet as a child could be defined as carboholic. The problem with beans and rice is that it has never filled me up the way meat does. I could eat bowl after bowl of this legumy goodness and I did (and it showed)!
Savory lentil soup will always have a comforting place in my heart even if I don’t eat it anymore. This recipe has all the great flavors of lentil soup without the hard to digest lectins and phytates which cause gut irritation and malabsorption of important minerals/vitamins.
1 Tbsp Grassfed Organic Ghee
1 large head of cauliflower (6-8 cups)
1 chopped onion
1 cup diced celery
1 cup diced carrot
1 tsp paprika
1 Tbsp chopped garlic
1 Tbsp cumin
1 tsp cinnamon
2 Tbsp tomato paste
1 tsp paprika
Real Salt and pepper to taste
2 cups of home made broth
1 cup coconut milk or 2 tbsp coconut cream concentrate
1 Tbsp apple cider vinegar
2 Tbsp olive oil (optional)
Melt the ghee over medium heat in a soup pot. Add the onions, celery, carrots, and garlic. Then saute for about 5 minutes. When the onion is translucent, add the cauliflower, tomato paste, broth, vinegar and other spices. Add the coconut milk and stir until melted. Simmer with a lid on the pot for 20 minutes until the cauliflower and carrots are soft. Remove from heat. Use an Immersion Blender to blend up the soup to the desired consistency. Top with olive oil if desired.
This recipe is perfect for the 21 Day Sugar Detox because it is sugar free and low carb.
Are you looking to get healthy in the new year?
Do you want to get rid of your sugar addiction?
2 cups baked pumpkin or Organic Canned Organic Pumpkin
1 cup organic full fat coconut milk
4 cups homemade broth
2 tsp minced fresh thyme
1/2 tsp fresh grated nutmeg
1 tsp paprika or cayenne
Real Salt to taste
Use a medium saucepan and combine all ingredients. Bring to a simmer and serve. Stir in more broth if it is too thick until it reaches desired consistency.
Notes from GFG:
I made this soup recently when my friend Mary Vance came to my office for lunch. I prefer to cook for people rather than eat out to avoid mysterious ingredients. We also had braised kale and roast beef with this yummy soup.
I love fall foods and warm homemade soup because it is very healing and brings back memories of of my grandma. It is best to cook with local, organic and seasonal ingredients for more minerals, vitamins and antioxidants. Try to use fresh pumpkin because is it in season rather than canned to avoid BPA. Read my article about pumpkin benefits here
Avoid store bought broth because it can have so hidden gluten and MSG ingredients. Read my article here.
Get my recipe for broth here.
Click below for more of my great soup recipes:
Looking for a great cookbook and getting started guide?
1 Tbsp Grass Fed Organic Butter or ghee
2 garlic cloves minced
2 stalks of celery, minced
3 large shallots, minced
5 cups fish or chicken stock
2 cups heavy cream(carrageenan free)/ or BPA free Native Forest Organic Classic Coconut Milk
Real Salt Sea Salt and freshly ground pepper to taste
3⁄4 to 1 lb. fresh or thawed frozen lump
crabmeat, picked over for shell fragments
(3 to 4 cups)
1 medium baked sweet potato skinned, cut in small chunks
1 lemon juiced
1 tsp nutmeg
1/2 tsp of cayenne (optional)
1 tsp paprika
3 Tbsp minced flat-leaf parsley for garnish at the end
Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes. Stir in the lemon juice and heat for 2 to 3 minutes. Taste and adjust the seasonings. Use an Cuisinart Immersion Hand Blender and puree for a few seconds to desired consistency. Ladle the soup into warmed shallow bowls and garnish with parsley. Serves 6
2 Tbsp of organic grass fed butter
2 cloves garlic diced
2 stalks of celery
1 onion diced
2 carrots sliced
2 baked sweet potatoes, skinned and chopped
2 cups cooked Pastured Organic Chicken
4 cups chicken broth
2 tsp paprika
2 tsp thyme
2 tbsp fresh chopped parsley
Real Salt sea salt to taste
pepper to taste
Put the celery, onion, carrots, and garlic, in a pan with melted butter over medium heat and stir frequently. When the onions are soft add the chicken broth, sweet potatoes and spices. Simmer covered for 30 minutes on medium stirring every 10 minutes. If you like a creamier soup you can use an Cuisinart Immersion Hand Blender briefly before serving. Top with chopped fresh parsley when serving. Serves 3-4.
4-6 cups bone broth
6-8 cups cauliflower florets (leave out the fibrous stalks)
1 clove of minced garlic
Real Salt to taste
Pepper to taste
1 diced onion
2 T fresh parsley
4 pastured egg yolks (separated from white)
Put everything except the eggs in a soup pan and boil, covered on medium for 30 minutes. Pull the pot off the heat and throw in the egg yolks. Quickly beat with the immersion blender (my favorite from Cuisinart) until blended. Serve adding salt and pepper to your taste. The egg yolks which are very nutritious and easy to digest will cook enough while blending. Top with Grass fed Organic Ghee.
If you want to learn more about the GAPS intro diet which can help with depression, IBS, Chrohn’s, Colitis, rashes, and constipation get the ground breaking book that helped cure the author, Dr. Campbell-Mcbride’s son of Autism. I recently completed 6 weeks on the Gaps intro diet to help with my Hashimoto’s and I will write more about this experience in following posts.