Tag Archives: Paleo soup

How many ways can you use asparagus to create delicious Paleo Diet meals?  When we were kids, there were typically two cooking methods: steam until undercooked or steam until overcooked. Neither was much of a winner at the supper table. Asparagus has certainly improved its reputation since then and has become not just a favorite, but a necessary staple in the Paleo kitchen. 

Our creamy soup recipe turns this nutrient packed veggie into the perfect soup to warm you up on a cool evening.  Serve it with delicious Paleo salad, a side of fruit, and you’ve got an impressive dinner ready to serve! 

 

Ingredients 

  • 1 lb asparagus, washed, ends trimmed, and roughly chopped 
  • 1 large leek, chopped 
  • tablespoons coconut oil 
  • 1/4 cup minced shallots
  •  black pepper, to taste 
  • 1 cup prepared cashew cream (see below) 
  • 1 cup no sodium chicken broth 
  • tablespoons white wine vinegar 
  • 1 cup (packed) fresh spinach leaves 
  • tablespoon lemon juice 
  • 1 tsp lemon zest 

 

Instructions 

In large mixing bowl, toss asparagus and leeks in 1 tablespoon of the coconut oil until evenly coated. Spread evenly on a sheet pan.  Broil 5-6 minutes, turning with a large spatula half way through cooking process. Remove from oven and set aside ¼ cup of asparagus and leek mixture (for garnish) before proceeding 

In a sauce pan set over medium heat, add remaining coconut oil. When melted, add the shallots and cook, stirring occasionally, 3-4 minutes or until translucent.  

Add the asparagus and leeks back to the pot and cook, stirring occasionally, for 5 minutes. Pour in cashew cream, chicken broth, and vinegar. Stir to combine, bring to a boil, and then reduce the heat to a simmer.  Stir in spinach, lemon juice, and lemon zest. Simmer for 5 minutes. 

Using an immersion blender (or regular blender), carefully purée the soup until smooth. Ladle soup into serving bowls and garnish with reserved asparagus tips and leeks. 

Serves 4 

 

Preparing The Cashew Cream

  • 1 cup raw cashews (plus enough water to submerge them) 
  • 1 cup filtered water 

Place cashews in a Mason jar. Add enough water to cover the cashews by about 1 inch. Cover and soak the cashews for at least 2 hours. Drain and discard the soaking water. Place the cashews in a blender or food processor. Add 1 cup fresh water, and purée until smooth. Set aside. 

After a day spent enjoying your active Paleo lifestyle, this soup has everything you need to relax and recharge.  Protein, veggies, and spices in perfect harmony, make this a favorite in our kitchen.

 

Ingredients:

  • 12 ounces ground pork
  • 1 tablespoon each freshly ground pepper, dried sage, and dried rosemary
  • 1 tablespoon plus 1 teaspoon avocado oil, divided
  • 1 medium onion, diced
  • 3 celery ribs, sliced into ¼ inch pieces
  • 1 red, orange, or yellow bell pepper, diced
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon salt-free tomato paste
  • 1½ teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 (28-ounce) can salt-free diced tomatoes or 2 pounds fresh tomatoes
  • 1 quart salt-free Chicken Broth
  • 1 lb shrimp, peeled, deveined, and chopped
  • 2 tablespoons minced fresh cilantro
  • 1 avocado, diced or sliced, for serving
  • Chopped fresh cilantro, for garnish

 

Instructions:

In medium sized bowl, thoroughly combine pork, pepper, sage, and rosemary and set aside.

Heat 1 tablespoon of the avocado oil in a large, heavy-bottomed pot over medium-high heat. When the oil is shimmering, add the onion, celery, and bell pepper and cook for 6 to 8 minutes, stirring occasionally until the onion is translucent.  Add the garlic, three-quarters of the seasoned pork, tomato paste, smoked paprika, and coriander. Cook for 1 minute, stirring constantly, until very fragrant. Add the tomatoes and cook for 5 minutes. Add broth and bring to a simmer. Cook, uncovered, for 20 minutes.

Meanwhile, in a small sauté pan, heat the remaining teaspoon of avocado oil over high heat. When the oil is hot, add the remaining seasoned pork and cook for 5 minutes, or until crispy. Set aside to drain on paper towels. Taste the soup and add additional smoked paprika, and coriander to reach desired taste.  Add the shrimp and simmer until just cooked through, 3 to 4 minutes. Remove from the heat, stir in the minced cilantro, and serve topped with the crispy pork, avocado, and chopped cilantro.

Serves 4.

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