Revisiting Old SOUP Favourites… (AIP/Paleo)

“People who LIKE movies have a favorite. People who LOVE movies couldn’t possibly choose.”
― Nicole Yatsonsky

The same could be said of soup. I am a lover of soup.

I love that it is a base for that most nutrient dense, gut-healing super-food that is bone broth. I love that it is an easy-yet-tasty way to cram a hellova’ lot more vegetables into my day. I love that I can make GIANT vats of the stuff and freeze it into portions. I love that it’s trans-seasonal – warming in the winter and cooling in the summer. I love that, once I’ve made a batch, I can get an über healthy meal on the table (or in a mug at my desk) in 5 minutes.

As a rule, I’m a puréed soup kinda’ girl.

This is primarily for two reasons.

1. If I’m sitting at my desk, I don’t need a spoon to eat it (I know, not the best reason. Especially for a health coach!)
2. It’s a great base for all sorts of nutrient dense additions – think: homemade kraut, herbs, leftover slow cooked pork, brisket or lamb, sliced avocado, mackerel

Today I’m bringing you three of my favourite soups from the blog. It’s not an exhastive list – I love soup, after all – but you gotta’ start somewhere! These are some of the soup recipes we cook with quite some frequency at our place. They all have the following in common:

• You don’t need to be a gourmet chef to whip these up (in fact, a novice cook could make them)
• They’re really good for you and AIP-elimination compliant
• They meet my preferred ‘cook once to eat twice (or even thrice’) philosophy
• They are both versatile and crowd pleasers
• Most importantly, they taste GREAT!
• and, finally – reviewing my soup recipe repertoire has shown me that I need to invest in some new, sexy soup serving receptacles!

The ORGINAL Best Root Vegetable Soup

This is the soup from my childhood. It evokes memories of brisk winter days sitting around the family dining table as a family with plates of hot buttered vogel’s toast. These are good memories…

I can’t really take credit for this soup. My version of the Original Best Root Vegetable Soup is an AIP-ised version of a Graham Kerr recipe. Mr Kerr was well known in New Zealand, Australia, and – I think – Canada, as The Galloping Gourmet. He also, in my opinion, made superior soup!

While this soup is wonderful on it’s own, It can easily be made into a more fulsome meal with the addition of some leftover slow-cooked and shredded beef, lamb or pork.

Herb Soup with (optional) Smoked Trout

This Herb Soup recipe ticks LOTS of boxes when it comes to nutrient density…

• It’s chock-full of loads of green vegetables – leek, broccoli and zucchini
• There’s the additional hit of herb flavour (and goodness) from both chervil and parsley
• Of course, it’s made from good bone broth. Your tummy will thank you!

The smoked trout component of the recipe is absolutely optional – the soup would taste equally good with some other form of seafood or shellfish. It is a soup that marries well with seafood.

This baby is the favourite soup of one of my clients who makes it often.

HEARTY Cauliflower and Leek Soup with Crispy Bacon

This HEARTY Cauliflower and Leek Soup with Crispy Bacon number is so easy, you could almost make it in your sleep. Almost!

The trick with simple soup recipes like this one – other than having a good bone broth to begin with, of course! – is to remember to taste as you go and salt.

When it comes to dishes with few ingredients, like this soup, seasoning is what elevates it to something special.

This soup is an especially great base as an AIP breakfast soup – it’s great with leftover roasted vegetables, a generous spoonful of homemade kraut and a little more bacon!

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Here’s hoping you’ve picked up a little inspiration from some of our favourites.

I’d love to hear what your favourites are…

This post features in the Phoenix Helix Recipe Roundtable