Category: Soups

Roasted Pumpkin Soup

It’s kinda funny that I was never a pumpkin lover growing up. I never liked pumpkin pie and really never had it any other way.  Fast forward and I can’t get enough of fall and all things pumpkin.  This recipe works great with any pumpkin that is in season or butternut squash.  It’s so convenient to have pre-cut butternut squash available in most grocery stores which would cut down on a lot of the prep work for this recipe.  The key is really to use a good ghee, brown butter ghee if possible, when roasting your pumpkin and sauteeing your shallots.  It really adds so much flavor to this soup.

Ingredients:
2 ½ pounds of pumpkin or butternut squash, cubed
4 T brown butter ghee, melted
3 shallots, peeled and sliced
2 T brown butter ghee
2 C coconut milk
1 t salt
½ t white pepper
¼ t dried sage
¼ t ground nutmeg
Pepitas for garnish

Directions:
• Preheat the oven to 400 degrees
• Line a baking sheet with parchment paper.
• Add cubed pumpkin to the baking sheet and add melted ghee and salt. Toss to coat.
• Roast for 35-45 minutes or until pumpkin starts to brown and is fork tender.
• While pumpkin is cooling, sauté shallots in 2 T brown butter ghee in medium sized skillet over low heat. Let shallots cook until they are soft and start to caramelize.
• Place roasted pumpkin, shallots, coconut milk, salt, white pepper, sage, and nutmeg in blender. Puree until smooth. If you have a Vitamix, blend on high for 2-3 minutes until hot.
• If you do not have a Vitamix, place soup in a saucepan and cook over medium heat until warm.
• Serve with a drizzle of coconut milk or aged balsamic vinegar, pinch of nutmeg and pepitas.

Whole30, Paleo, Gluten Free, Dairy Freeroasted pumpkin soup2

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Asparagus and Fennel Soup

It’s officially asparagus season. During asparagus season, I get at least one bunch every time I go to the farmers market. It is a short season, and this is one of the recipes I make every year. It only has a handful of ingredients and it is easy to make. The recipe is Whole30, Paleo, Keto, and Vegan. This soup is delicious all by itself, but, I like topping mine with bacon, crab, shrimp, or a poached egg for some extra protein.

Asparagus and Fennel Soup
Ingredients:
3 T olive oil
1 shallot, sliced
1 fennel bulb, sliced
1 bunch of asparagus, ends trimmed and chopped
½ t salt
2 C water
½ lemon, zested

Directions:
In a large skillet, heat olive oil over low heat. Add shallot, fennel, and salt. Cook for 15 minutes, stirring occasionally until fennel and shallot are tender.
Add water and increase to medium high heat. Bring to a boil.
Add asparagus and cook for 5 minutes.
Transfer all ingredients to blender. Add lemon zest and blend on high until creamy and smooth.

Whole30, Paleo, Keto, Low Carb, Vegetarian, Vegan, Dairy Free, Nut Free, Gluten Free

asparagus soup

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Instant Pot Creamy Chicken Pie Soup

Chicken pie was one of my favorite meals when I was a kid. I preferred mine with mashed potatoes and extra gravy. Super healthy, right!

This past week has been cold and rainy and what I really wanted was a nice creamy bowl of soup to warm me up. This Paleo/Whole30 recipe has all the flavors of the chicken pie filling, but much healthier that those chicken pie’s I grew up eating. This soup is very creamy and comforting. I like adding a spoonful of mashed potatoes. Feel free to stir it into the soup to make it even creamier.

Instant Pot Creamy Chicken Pie Soup

Ingredients:
3 pounds boneless skinless chicken breasts or thighs, cubed
3 carrots, peeled and chopped
3 celery stalks, chopped
1 large onion, chopped
2 zucchinis, chopped
2 bay leaves
1 t dried thyme
½ t salt
1 t black pepper
4 C chicken stock
1/2 C chopped flat leaf parsley
4 T tapioca starch
½ C water
½ C coconut milk, cashew milk, or almond milk

Directions:
In your Instant Pot, using the sauté function, add olive oil, carrots, celery, onion, thyme, salt and pepper. Sauté for about 8 minutes until vegetables become tender.
Add zucchini, bay leaves, and chicken and stir to combine.
Add chicken stock and stir.
Turn the Instant Pot off.
Place the lid on and lock the lid in place. Make sure the vent is closed.
Now choose the manual mode, high pressure on the Instant Pot and change time to 15 minutes.
Once the time is up, use the quick release to release pressure.
In a small bowl or measuring cup, combine tapioca starch, water, and milk. Stir to combine, then add mixture to soup. Stir to combine. If you prefer your soup creamier and thicker, add an extra 2 T tapioca starch and additional ½ C of your preferred milk (coconut, almond or cashew all work great).
Remove bay leaves.
Add chopped parsley and stir.
Taste the soup and add any extra salt or pepper to your liking.

I like serving my soup with a spoonful of mashed potatoes.

Mashed Potatoes
Ingredients:
6 yukon gold potatoes, peeled if you prefer and cut in half or quarters
Water for boiling
½ C ghee
Olive Oil or vegetable stock (optional)
Salt and pepper to taste

Directions:
In a medium sauce pan add potatoes.
Cover potatoes with water and add 1 t salt.
Place pan on stove and cook over high heat until boiling.
Reduce heat to simmer and cook 15-20 minutes, or until potatoes are fork tender.
Drain water.
Add ghee to potatoes and mash.
If your potatoes are not creamy enough, you can add vegetable stock, more ghee, or olive oil.

Whole30, Paleo, Nut Free, Dairy Free, Gluten Free, Low Carb, Keto, Instapot

 

 

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Roasted Red Pepper Chili

I have several go to chili recipes, but this one has been on repeat lately.  I like the flavor that the roasted peppers and tomatoes add and the depth of flavor from the cocoa powder.  Perfect for you next Football Sunday party!  This is a definite crowd pleaser.

Roasted Red Pepper Chili
Recipe by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
2 pounds ground beef
2 T avocado oil, beef tallow, or bacon fat
2 yellow onions, chopped (3 C)
6 gloves garlic, minced
4 T chili powder
4 T Cajun seasoning
2 T ancho chili powder
2 T smoked paprika
2 T cumin
1 T cocoa powder(unsweetened)
2 t salt
½ t cayenne
2 T tomato paste
1 jar roasted red peppers, chopped
2 14.5 ounce cans crushed fire roasted tomatoes
1 quart beef, chicken or vegetable stock

Directions:
Heat large pot or Dutch oven over medium high heat.
Add 2 T oil or cooking fat. Add ground beef and cook for about 5 minutes until the beef starts to brown.
Reduce heat to medium. Add onion, garlic and roasted red peppers.
Stir and cook for about 5 minutes until onions become tender and translucent.
Add seasonings and stir to combine.
Add tomatoes and tomato paste, stir to combine. Cook for 2 minutes.
Add stock and bring to boil.
Once boiling, reduce heat to simmer.
Cook for about 2 hours until chili has reduced and thickened.

Serve with cilantro, radishes, and avocado.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free

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Chicken Enchilada Soup

Soup is such a comfort food during fall and winter.  I can eat soup every day and be perfectly happy.  This recipe is done in a slow cooker which makes my life so much easier during the week.  I love to throw everything in the slow cooker in the morning and smell all of the deliciousness when I walk in the door after work.  I prep the veggies on Sunday when I do my meal prep and throw everything in resealable bags.

Enchilada soup is so good, and I finally tried doing this in the slow cooker. It is fantastic!  This makes a big batch and I love being able to have this a few times during the week, especially now that it is finally cooling down.

I use my own taco seasoning because I like to make sure there isn’t any weird ingredients or fillers in my spice mix. I have the recipe at the bottom of this post.  It makes a big batch which I store in a large spice shaker container (one of my old Costco size spice containers).

enchilada soup3

Slow Cooker Enchilada Soup

Ingredients:
2 pounds boneless, skinless chicken breasts or thighs
8 C chopped veggies, here’s what I used:
½ onion, chopped
2 zucchinis, chopped
1 red bell pepper, chopped
2 carrots, chopped
2 poblano peppers, chopped
1 t salt

“enchilada sauce”
1 14.5 ounce can crushed fire roasted tomatoes
4 C chicken stock
½ C taco seasoning (use your favorite, or use the recipe below)
3 T New Mexico chili powder
1 can full fat coconut milk

Toppers:
1 bunch cilantro, chopped
1 bunch green onion, chopped
2 avocados, cubed

Directions:
In blender, add crushed tomatoes, chicken stock, taco seasoning, chili powder and coconut milk. Blend until smooth.
In slow cooker, add chicken, veggies, salt, and “enchilada sauce”.
Cook on low for 7 hours.

Shred chicken with 2 forks.

To thicken the soup, add 2 T arrowroot flour and 1 T water to a small bowl, stir to combine.  Then add the mixture to the soup and stir. Cook for another 10 minutes.

Taste and add salt, if needed.

Top with cilantro, green onions and avocado.

Taco Seasoning

Ingredients:
¼ C + 1T sweet paprika
¼ C smoked paprika
3 T granulated onion
3 T granulated garlic
3 T ancho chili powder
2 T Mexican oregano
2 T pepper
1 ½ T cumin
1 ½ T coriander
1 T cayenne pepper
1 T salt

Directions:
In bowl or large mason jar, add all ingredients and stir to combine. Store in a resealable bag, spice container, or mason jar.

Whole30, Paleo, Keto, Gluten Free, Dairy Free

pinterest pic enchilada soup

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Pumpkin Soup

It’s not quite sweater weather here, but I’m jumping right into fall with another pumpkin recipe.  Originally, I was thinking I was going to make this a Curry Pumpkin Soup, but I went with a traditional approach instead. This was made with smaller sized pumpkins for baking and they roasted up so nice.  The skins were so thin it may have been easier to peel the pumpkins before roasting, but I didn’t do that this time.  I roasted each half with a generous spoonful of Tin Star ghee and a good sprinkle of pink himalayan salt.

Roasted Pumpkin Soup
Recipe by Kimberly Smith

Ingredients:
4 ½ pounds of pumpkin, I used 2 small pumpkins
4 T ghee
3 shallots, peeled and sliced
2 T browned butter ghee
2 C coconut milk
1 t salt
½ t white pepper
¼ t dried sage
¼ t ground nutmeg
Pepitas for garnish

Directions:
• Preheat the oven to 375 degrees
• Cut pumpkins in half and remove seeds.
• Add 1 T of ghee to each half and sprinkle with salt.
• Place pumpkins on baking sheet and place in oven. Roast for 55-65 minutes or until pumpkin start to brown and is fork tender.
• Remove from oven and let cool for about 20 minutes.
• While pumpkin is cooling, sauté shallots in 2 T brown butter ghee in medium sized skillet over low heat. Let shallots cook until they are soft and start to caramelize.
• Once pumpkin is cool to the touch, the pumpkin skin should peel off. You can also use a spoon to scoop the pumpkin out of the skin.
• Place pumpkin, shallots, coconut milk, salt, white pepper, sage, and nutmeg in blender. Puree until smooth. If you have a Vitamix, blend on high for 5-6 minutes until hot.
• If you do not have a Vitamix, place soup in saucepan and cook over medium heat until warm.
• Serve with a drizzle of coconut milk, pinch of nutmeg and pepitas.

Whole30, Paleo, Keto, Gluten Free, Dairy Free, Vegetarian

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