Coconut Curry Lentil Soup

 1 Tbsp coconut oil

1 large onion, chopped

2 cloves garlic, minced

1 Tbsp fresh ginger, grated

2 Tbsp tomato paste 

2 Tbsp curry powder

4 cups veg broth

1 can full fat coconut milk (400 g)

1 can diced tomatoes (400 g)

1.5 cups dry red lentils

Salt and pepper

Garnish: chopped cilantro and sour cream

In a stockpot, heat the coconut oil over medium heat and stir fry the onion, garlic, and ginger until the onion is translucent, a couple min. Add the tomato paste, curry powder, and cook for another minute. Add the vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil, then simmer on low for 20-30 minutes until the lentils are very tender. Season with salt and pepper. Garnish with cilantro and sour cream. 

Evan and I both love this soup. Plus it smells amazing when cooking. 

Easy keto low carb taco soup recipe

1 pound ground beef
3 tbsp taco seasoning
4 cup beef bone broth
2 (14.5 oz) cans diced tomatoes
3/4 cup ranch dressing

In the bottom of a large pot over medium high heat, brown the ground beef for about 7 to 10 minutes, until no longer pink. Drain if desired. Add 2 tablespoons taco seasoning and 3/4 cup of broth. Simmer for a couple of minutes, until the liquid is mostly gone. Add the remaining broth, diced tomatoes (with liquid), and remaining tablespoon of taco seasoning. Stir together. Bring to a gentle boil and simmer for about 8 to 10 minutes. Remove from heat. Wait two minutes, then stir in the ranch dressing. If desired, garnish with shredded cheddar cheese and cilantro. This recipe is from wholesomeyum.com

Chunky Chicken and Vegetable Soup

1 Tbsp oil or ghee
1/2 lb shredded chicken (rotisserie works well)
1/2 cup chopped green bell pepper
1/2 cup diced celery
1/2 onion diced
2 cans (14.5 oz each) chicken broth
1 cup water (or more if needed)
1/2 cup sliced carrots
2 cups riced cauliflower
1/4 cup cream
2 Tbsp parsley
1/8 tsp black pepper

Heat oil or ghee in large saucepan over medium heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Add bell pepper, celery, and onions. Cook and stir 7 minutes until vegetables are tender.

Add broth, water, carrots, cream, parsley, and black pepper. Simmer 10 minutes or until carrots are tender.

Makes 4 servings.

Beanless chili

1 1/2 to 2 pounds ground beef (browned) brown in oil if necessary
Add
2 cloves garlic (chopped)
1 large onion (chopped)
1 stalk celery (chopped)
4 medium sized carrots (peeled and sliced)
2-3 medium zucchinis (washed and sliced in quarters)

1 - 15 ounce can tomato sauce
1 - 15 ounce can diced tomatoes
Add some water to make the consistency like chili

2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt

Brown ground beef, add onion and garlic and simmer, add carrots and zucchini.
Add tomato sauce and diced tomatoes. Add spices. Let simmer on stove until vegetables are the desired consistency.

This is great warmed up as a left over, we serve it with crusty bread, cheese, and a fruit.

Story: we like chili in the winter months, but-beans are higher carb so they don't really fit with paleo eating. Plus we want to have chili that all family can enjoy when they visit, too. This fits the bill!
We found this as we were looking through low carbohydrate recipes. We've made it several times and like the flavor and hidden nutrition 😊

Creamy Cauliflower Soup

1 can coconut cream (13.5 oz)
1 box chicken broth (32 oz)
2 lbs chopped or riced cauliflower
Salt and pepper to taste

Boil coconut cream, chicken broth, cauliflower, and salt and pepper for 20 min in large pot. Then blend in blender until smooth. So easy, healthy, and delicious!

I made this for Mom and Will when they came down for their doctor appointments in November.

Clam Chowder

6 Potatoes, peeled and cut into bite sized pieces
1/4 teaspoon black pepper
1/2 chopped onion
2 carrots, coarsely chopped
1 stalk if celery, coarsely chopped
1 Tablespoon parsley flakes
1 teaspoon  salt
4 Chicken bouillon broth cubes
5 Cups water
1 can cream of mushroom soup
2 small cans of clams (minced)
1 large can mushrooms with stems and pieces, drained
1-13 oz can evaporated milk

Combine first 10 ingredients and simmer, add clams, mushrooms, and evaporated milk. Heat and simmer 10-15 minutes

I omitted the cream of mushroom soup, substituted fresh mushrooms for the canned mushrooms, and used Swanson chicken broth instead of the bouillon cubes and water. The end product was good but didn't thicken without the soup.

This is an easy winter soup, most of the ingredients are easy to keep on hand, too.

Vegetable beef soup

3 -4 cups bone broth or beef broth -Swanson is a good brand if you are using beef broth
2 cups chopped beef, (I used beef from a boiled soup bone that I used to make bone broth)
Could use beef left over from a roast.

1 onion rough cut
2 cloves garlic chopped
2 carrots peeled and roughly cut
2 stalks celery roughly cut
2 parsnips, peeled and rough cut
2 Tablespoons parsley
2 bay leaves
2 cloves of garlic, chopped
1/4 cup red cooking wine
2 Tablespoons tomato paste (I buy the pre-measured packets so I don't have to open the entire can for this small amount)
1 teaspoon sugar
Salt and pepper to taste

Add water as needed if soup is too thick.

Bring to boil and simmer until vegetables are tender and broth is flavorful

Cream of mushroom soup

5 to 6 cups fresh mushrooms (chopped)
If using dehydrated mushrooms, soak in warm water for 20-30 minutes, when done, squeeze out excess water and chop into small pieces.
I used white mushrooms, portobello, and shiitake mushrooms

2 Tablespoons olive oil
2 Tablespoons butter
Brown the following in the oil butter mixture;
1 onion chopped
1 clove garlic, chopped

Add chopped mushrooms

To the above add
5 cups chicken broth
1/2 teaspoon thyme

Bring to boil and heat thoroughly.

Remove about 1 - 2 cups of the soup and set aside
Use an immersion blender and blend remainder of soup to the consistency desired, add soup that was set aside and heat.

Add 3/4 cup to 1 cup of heavy cream.

Salt and pepper to taste.

According to the pioneer woman's blog this can be frozen and used as cream of mushroom soup in casseroles instead of purchasing canned soup.

Tomato Basil Soup

1 1/4. cup pesto. (Homemade recipe at bottom)
5 1/2 cups diced tomatoes
Add above to crock pot on low

Sauté the following until soft
1/4 cup butter
2/3 cup diced onion
2 stalks of celery
3/4 teaspoon oregano
2. Teaspoons sugar

Add sauté ingredients to tomatoes and pesto
And cook 7 hours.

With an emersion blender, blend the soup to the desired consistency. I let some of the vegetables remain without completely liquefying everything in the crock pot.

Add 1 1/3 cup cream just before serving.....very very good

I make the home made pesto, here it is;
Blend the following together (I used a spoon to mix thoroughly)
2/3 cup basil
1/3 cup slivered almonds
1/3 cup shredded Parmesan cheese
1 1/2 cloves of fresh garlic
1/2 cup olive oil
3/4 teaspoon salt

Story: when visiting Elizabeth we often enjoy noon lunch at Zuppas. They have the best soup. I went online and found this 'copycat' recipe for Zuppas tomato basil soup, and it is great!  If we lived closer than 4. Hours away, I would go there once a week 😉

Creamy cauliflower soup

2 tbsp butter

1 small onion, diced

2 cups chicken stock 

2 cups cream

1.5 heads chopped cauliflower 

8 oz shredded cheese of choice (cheddar is recommended)

1/2 tsp paprika

1 tsp Dijon mustard

1 tsp salt

Pepper to taste

Notes/Story: Saute onion in butter until soft. Add cream and chicken stock. Bring to a simmer and add chopped cauliflower. Boil for 20 min until the cauliflower is really soft. Then put soup in blender and blend until puréed or use immersion blender if you want it more chunky. Pour back into origional soup pot and add spices and cheese. Stir until cheese is melted and serve immediately. 

I love the creamy cauliflower soup at Cafe  Zupas so I blended a couple recipes together and came up with this one. It's pretty close to the Zupas one and Will even likes it!

Tuscan Soup

Olive Garden Copycat Zuppa Toscana Soup

1lb. ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp. bacon pieces
2 tsp. garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 lb. sliced russet potatoes, or about 3 large
1/4 bunch of kale

1. Saute Italian sausage and crushed red pepper in a large pot.  Drain fat, refrigerate while you prepare other ingredients.
2. In the same pan saute bacon, onions, and garlic over low-medium heat until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and kale, let all heat through and serve.

I found this recipe while living in Japan.  I was craving Olive Garden and this soup is better than the restaurant.  The first time we made it Dale and I were licking our bowls!  I now make it often, even in the summer.  I shared it with the family at the lake during Christmas 2013.

Not as Quick as Mom's Chili but Good in a Different Way

(Recipe mostly from SmittenKitchen -- check out her photos to see how great it looks!)

1 T olive oil
1 medium onion, diced
2-3 peppers, whatever spicy-ness you can handle (I do 2 Bell and 1 jalapeño, seeded)
1 t minced garlic
2 T chili powder
2 t cumin
1 1/2 t table salt
1 T unsweetened cocoa
1/2 t oregano
2 15 oz. cans fire-roasted tomatoes
3-4 cans beans, whichever kinds, drained and rinsed
1 pound hamburger

Heat oil in pan; saute onions on med-low about 10 minutes. Add peppers, saute additional 5 minutes. Add garlic, chili powder, cumin, oregano, salt, cocoa, and oregano; cook until browned and just starting to stick to the pan. Throw this mixture and the tomatoes and beans into the crockpot with a cup of water. In the pan you just emptied, brown the hamburger and add to the crockpot. Cook on high for 3-4 hours. Serve with sour cream, shredded cheddar, lime slices, extra diced onion, fresh cilantro, and tortilla chips. Serves 4-6.

Story: Like the moth to a flame, I'm drawn to recipes that meet these criterian: 1. Can be prepped during Zane's nap.  2. Makes a large amount, which can be easily frozen and reheated later.  3. Don't require a ton of dishes.  4. Are just a little unusual.  Hope you try this one! Or, come over -- I'll make it for you! :)

Chicken Noodle Soup-(Cold-Busting)

2 Quarts chicken Broth (8 cups)
1 onion (whole)- insert 2-3 cloves in the end of the onion

Begin cooking in large soup kettle
Meanwhile-
Brown 2 medium or large chicken breasts in small amount of olive oil, when cooked through, pull apart with 2 forks. (I added about 1 cup of water while this was cooking so it wouldn't cook dry)

3. medium carrots, peeled and diced
2. Stalks of celery, washed and diced
2. Garlic cloves chopped
1  Parsnip shredded
1. 4 inch strip cut of fresh ginger
1. Bay leaf
2. Tablespoons parsley
1/4. Cup white cooking wine

Add above ingredients to broth
Add pulled chicken
Remove cloves from onion, cut onion into smaller pieces, discard cloves

Add salt and pepper to taste

Simmer,
20 minutes before serving, add "Reames" frozen noodles (the amount you want, I used about 1/2 of the bag)
Cook (boil lightly) until noodles are done.

Story-Will had a terrible cold, I wanted to help him get over it, so combined 4 different chicken noodle soup recipes to come up with this one. It was very good, and worthy to go on the blog. I started this soup about 10:00 am for our noon meal.

Ground beef and veggie soup with dumplings

Soup
1 pound ground beef, browned in skillet

1 cup chopped celery
1 cup chopped carrots
1 cup chopped potatoes
1 cup chopped onions

2 cups water
2 cups beef broth. (1 can)

1 large can diced or whole tomatoes
1 cup elbow macaroni

1/2 teaspoon basil
Salt and pepper to taste
Simmer on stove until vegetables are tender

Dumplings
1. Cup all purpose flour
1/2. Tablespoon baking powder
1/4. Teaspoon pepper
1/2. Teaspoon salt
1. Egg,  beat well
1 tablespoon melted butter
1/3 cup whole milk

Mix together and drop by tablespoons into simmering soup. Cover and don't peek doe 18-20 minutes
If you like you can add spices such as red pepper to the dumplings.
This soups was comfort food today,January 4, 2014.  It's 18 below zero and dropping, the wind is picking up, and we've need in the house most all of the day.  The governor here called off school Monday, due to the frigid weather in the north country.

Ajiaco

Serves 6

12 potatoes  (Use a couple of different kinds such as small yellow potatoes, and reds, or if there are others available in your store-try another kind)

1/4 cup olive oil

1 yellow onion-chopped
1 bunch of green onions-chopped
2 medium tomatoes (remove skin)-chopped
1 bunch of cilantro-chopped
1 teaspoon of cumin
1 teaspoon of salt
1 teaspoon of black pepper

3 Chicken breasts-(without skin or bone)

6 corn cobs-cut into 1/3's

1 jar of capers
2 avocados
Heavy Whipping Cream

Directions and Story-
Chop in very small pieces-both green and yellow onions. In a large fry pan heat oil and simmer onions in oil for 10 minutes. Add chopped tomatoes, spices, salt, and whole chicken breasts. Cook until chicken is done and turn off.

In a separate soup kettle ( I use the large cast iron kettle ) cook potatoes in enough water to cover them. The potatoes should be peeled and cut in 1/8ths.

When potatoes are soft add the chicken with the tomatoe mixture. cover and let cook until potatoes fall apart.

The last 10 minutes of cooking, add the corn cobs. they can be frozen.

Cooking the potatoes until they fall apart is what will make the soup thick. If it gets too thick, add water, but be sure to add additional salt if more water is added. Taste the soup, and determine if you want to add more salt, the amount listed in the recipe is the right amount for our family

Take the chicken out and shred it.

Cut avocados in small squares, and serve the avocados, capers, and chicken on the side.

Serve the soup with 1 portion of  the corn cob in each bowl. Each person can add chicken, avocados, capers and 4-5 spoons full of whipping cream to the top of the soup in the individual bowl. Serve with a hard roll, and fruit salad

Story-This was served when we visited Bogota Columbia during Christmas time. Since that time Doug made the soup at our home. This is Marta's recipe and as I understand was made at holiday time. Very good soup and relatively easy to make

Creamy Pumpkin Soup

1 (10.75 oz) can condensed cream of potato soup
1 1/4 cups chicken broth
1 (15 oz) can pumpkin puree
2 Tbsp butter
1 cup cream
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 tsp onion powder
1 tsp pumpkin pie spice
2 Tbsp brown sugar
1/2 tsp sage
1/2 tsp nutmeg
1/2 tsp cinnamon

Notes/Story: Whisk all ingredients together and simmer 15 min. Serve with crusty bread. I made this for Mom when she came down for a healing touch class. It was very tasty but very rich. Could only handle one bowl-full!

Low Sodium Vegetable Soup

Add the following to a medium size soup kettle and brown over medium heat
Olive oil
1 Onion
2 Stalks of celery
2 Carrots

Add
6 Cups of cut vegetables (I used potatoes, broccoli, cauliflower)
4 Cups of liquid ( used water)
1 (15 oz) can low sodium dices tomatoes
1 Tablespoon herbs such as basil

Let simmer until vegetables are tender.

Bean and Ham Soup

1 Ham bone with some ham attached
1 package navy beans or great northern beans (dried)-rinse several times or until water is clear, remove any discolored beans
1 large onion-chopped
1 clove garlic-chopped
3 stalks of celery-cut in small pieces
3 carrots-peeled and cut in small pieces
5 pepper corns
3 bay leaves
1 1/2 teaspoons salt (this will vary depending on the saltiness of the ham)
ground pepper to taste
1 can Swansons chicken or vegetable broth


Directions and Story: add water and vegetable broth to almost cover ham bone. Simmer on stove in large stock pot. Add onions, garlic, pepper corns, carrots, celery, bay leaves, salt and pepper. After this place beans in kettle with 6 or so cups of water and bring to a boil. Turn heat down to low and allow beans to cook on low for 1 to 1 1/2  hours. The beans will be soft. drain the water and add beans to the ham mixture. Allow to simmer for another hour or so or until the soup thickens some. The soup is great the next day.

Story-I have loved home made bean soup, but haven't found a recipe that tastes as good as I think it should. After our 2011 ham Christmas dinner, we experimented with the ham bone and dried beans. This is what we came up with and it seems to taste really pretty good. Good enough to be called a successful recipe!! and earn a place on the blog.

Chicken Tortilla Soup

Chicken Tortilla Soup
from allrecipes

serves ~ 4
3 skinless, boneless chicken breasts
1/2 t olive oil
1/2 t minced garlic
1/4 t ground cumin
4 c water and 4 t chicken bullion (or equivalent broth)
1 pkg frozen corn kernels
1 c chopped onion

• 1 chopped green pepper

1/2 t chili powder
1 cup chunky salsa
corn tortilla chips
shredded cheddar cheese
sliced avocado

Notes/Story: In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Cut into small pieces. Add the garlic, onion, pepper, and cumin and mix well. Then add the broth, corn, chili powder, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. Break up some tortilla chips into individual bowls and pour soup over chips. Top with cheese and avocado.

A wonderful Mexican restaurant in town serves a really similarly flavored soup -- but it's not quite a hearty. I added an extra chicken breast and veggies to the original recipe to make it more filling...and it is!

Easy Tomato Soup

1 (29 oz) can diced tomatoes (I would probably use crushed next time I make this)
1 (10.5 oz) can chicken broth
2 Tbsp butter
2 Tbsp white sugar
1 Tbsp chopped onion
1/4 tsp baking soda
2 cups cream
sprinkle of pepper

Notes/Story: In a large pot mix tomatoes, chicken broth, butter, sugar, onion, and baking soda. Simmer for 1 hr and sprinkle with black pepper. In double boiler heat cream until hot. Can do this in a regular saucepan but watch so it doesn't scorch. Once heated through, add to tomato soup and serve.
I found this online when I had a craving for homemade tomato soup. Very flavorful!