Winter is coming!…or it is already here ha! In the cold days I love having some hearty healthy soup. I will share one of my favorites (you can pair it with an “adult” grilled cheese (not so paleo that unless you do the GF bread and cheese substitute, but then add bacon, ghee, tomatoes…yummy)
-4 tablespoons of grass-fed organic butter or ghee or avocado oil -1 medium white onion, finely chopped
-1 medium carrot, finely chopped
-1 celery rib, finely chopped
-2 garlic cloves, finely chopped
-3 tablespoons chickpea or tapioca or coconut flour
-4 cups chicken broth or veggie broth
-Two 14 1/2-ounce cans diced fire-roasted tomatoes, drained
-3 tablespoons tomato paste
-1/4 cup of can coconut milk or cashew milk
- 1 teaspoon of coconut sugar, salt and pepper
In a medium saucepan, melt 2 tablespoons of the butter/ghee/avocado oil. Add the onion, carrot, celery and garlic, cover and cook over medium-high heat, stirring, , about 3- 5 minutes. Sprinkle the flour of your choice over the veggies and stir over low heat for 1 minute. Add the broth, diced tomatoes, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15-18 minutes.
Transfer half of the soup to a blender or food processor and puree until smooth. Return the puree to the saucepan, add the coconut or cashew milk and cook until the soup is just heated through. Season the soup with salt and pepper and add the remaining 2 tablespoons of butter/ghee/avocado oil. Enjoy!!
- I like to also add a little jalapeño if you like spicey food!!
- Pic Heather Ford Unsplash