Trying to get my health back. Medifast will save me Paleo will sustain me after I get some weight off.

Posts tagged ‘red onion’

Paleo Chicken pot pie soup, OMG!!!! Love at first bite

chicken pot pie soup

I had seen a recipe for a very tasty sounding soup, the problem was it was a SAD recipe. I decided right then to make it Paleo/Primal and the kitchen chemistry began. What I ended up making is something I will make over and over again! I am very happy with my results and hope you enjoy it as much as my DH, poor next door neighbor and I did. This is a dairy,grain, tuber and night shade free recipe. I will call it Chicken pot pie soup.
Ingredients
1 small head of cauliflower
1 large parsnip
1/2 pound of fresh green beans
3 carrots
1 stalk of celery
1/3 of a small red onion
2 Portabello mushrooms
1 can of full fat coconut milk
1 TBS chopped fresh thyme
1/8 tsp garlic granules
1 pound cooked chicken chopped
4 cups chicken bone broth
fresh ground black pepper and sea salt to taste
Rice your cauliflower in the food processor and cook until tender. Puree cooked cauliflower with a little of the coconut milk set aside.
Dice all of your vegetables into small pieces and put into a large soup pot. Add your chicken broth, chopped thyme and bring to a boil, continue to simmer on lower heat until all vegetables are tender. Add diced cooked chicken and heat thoroughly. Add pureed cauliflower, coconut milk and garlic stir very well. Simmer for 15 to 20 minutes to reduce and thicken sauce, add salt and pepper to taste.

To make it seem more pot pie like, you could put it in a oven proof bowl and add more pureed cauliflower on top and bake until it browns a little. Please let me know if you make this and how it turns out for you.  Comments are welcome and encouraged!

Imagericed cauliflower

Imagecarrots and parsnips diced

Imagegreen beans

Imagediced veggies

Imagefinished chicken pot pie soup

Beef vegetable soup, Paleo and comforting.

beef soup

I knew we were going to get a little cold snap this week/ weekend and I decided I really wanted a good pot of Beef and vegetable soup. I went and gathered yesterday and hit the jackpot on great prices. At Whole Foods Market they have Portabella mushrooms on sale for 2.99 a pound. I will go back today and get some more of those, maybe try my hand at dehydrating them and make a Sheppard’s pie, also called Cottage pie.  I got grass fed ground beef for 4.99 a pound and yes I stocked up! Parsnips, I have never tried them so I got three really healthy looking ones. I hate cutting onions so I cheated and bought organic red onion already chopped at Whole Foods, as well as celery and a bag of organic baby carrots.  I have found that no matter what, if I buy a bunch of celery, most of it goes bad before I can use all of it. Maybe I should dehydrate some and then try using it in a soup or casserole.  My wonderful and dear friend across the street gave be a beautiful bunch of Asparagus.

 Here is the how to do it part and the what I put in it, I am trying very hard to write down what I throw in my recipes because I really just go into the kitchen, throw stuff together and hope for the best! 

1 large peeled chopped parsnip

1/2 bag of baby carrots chopped

1 bunch of fresh asparagus chopped

1/3 lb of organic celery chopped

1/3 lb organic red onion chopped

2 Portabello mushrooms chopped

1 lb grass fed ground beef

1 piece cooked nitrate and nitrite free bacon

64 oz. organic beef broth

4 bay leaves

4 tsp garlic granules

2 tsp sea salt

2 TBS grass fed butter ( sub coconut oil or bacon grease if you don’t eat dairy)

1/2 tsp ground black pepper

1 1/2 tsp Herb mix ( rosemary,parsley,oregano,basil,mint,sage and thyme)

I got this at Aldi’s it’s called Country Herb mix. It has a very trace amount of sea salt in it too.

Place all of your chopped vegetables, except mushrooms, in a soup pot and add 32 ounces of broth and spices, cook on medium high heat uncovered. Brown ground beef, drain and set aside.  Place butter or other cooking fat in sauce pan add chopped mushrooms and cook until desired consistency.  Once vegetables are very tender and broth has cooked down to barley covering them, add the other 32 oz, of broth, browned ground beef, chopped cooked bacon and mushrooms. Simmer for about a hour on lowest heat possible. Taste and make any spice adjustments needed for your tastes. If you make this please let me know how you liked it. Comments are welcome!!

I had also bought a yellow and zucchini squash, but decided to save those for Cottage pie.

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