Soups & Salads

Tom Kha Gai

From The Polivka Family

Tom Kha Gai

  • 1 quart (4 cups) chicken broth
  • 15 oz. coconut milk
  • Pinch of dried chili flakes
  • 1-2 inches of freshly grated ginger or galangal root
  • 2 sticks of lemongrass (or use the juice from a fresh lime or lemon)
  • 3-5 kaffir lime leaves (buy here)

Optional Ingredients

  • Sliced mushrooms
  • Thinly sliced chicken breast
  • Chopped green onions or scallions
  • Chopped cilantro
  • Thinly sliced bell peppers
  • Cherry tomatoes
  • Splash of fish sauce

1. Bring the chicken broth to a boil, and then add the coconut milk, lemongrass, grated ginger, and chili flakes. Add any optional vegetables at this time, as well. Keep at a steady simmer for 15 minutes, and then add the thinly sliced pieces of chicken breast. Cook for 2 minutes.

2. Garnish with chopped green onions and cilantro, and pour over thinly sliced mushrooms. Season with sea salt if needed.

Sausage and (Sweet) Potato Soup

From Paleo Intensified

paleo sausage and sweet potato soup

  • 1 ½ Tbsp ghee, butter, or bacon grease
  • 1 pound Organic Sausage
  • 1 sweet potato or 3 medium-sized regular potatoes
  • 2-3 carrot sticks
  • 2-3 celery stalks
  • 1-2 yellow onions
  • 3 green onions
  • 2 garlic cloves
  • ½ of a bunch of collard greens, Swiss chard, or kale, washed and torn into small pieces
  • 1 ½ tsp curry powder (optional-I left it out since I don’t care for it)
  • 7-8 cups homemade chicken broth
  • Sea salt and pepper to taste

1. Start by peeling the sweet potato (I leave the skins on regular ones), roughly chopping all the veggies, and mincing the garlic.

2. Heat ghee in a large skillet on medium-high.

3. Sauté the onion and garlic for a minute or two, then add the sausage. Use a big spoon or spatula to break up the sausage into chunks. Don’t make the chunks too small. You’ll want some bigger chunks that turn into delicious little meatballs when it’s finished. Cook the sausage until it’s just starting to brown.

4. Add all the veggies and sweet potato. Add the curry powder, using as much as you want.

5. Sauté everything together, stirring occasionally, until the sweet potato and carrots start to soften. While that’s cooking, add the broth to a large pot and bring it to a boil.

6. Once the potatoes and carrots are soft, throw everything in the pot, add collard greens, and let it simmer for 10 minutes.

7. Once it’s ready, you can eat it as is or put it in a blender or food processor and puree it. I left it chunky.

8. Enjoy!

Killed Salad

From Smoke & Spice

killed salad from smoke and spice

Glazed Bacon

  • 4 slices bacon
  • 1 TBSP raw honey
  • 1 TBSP prepared yellow mustard
  • Dash of apple cider vinegar

Bacon Vinaigrette

  • Rendered bacon fat plus extra-virgin olive oil to make ½ cup
  • 1 garlic clove, minced
  • 3 TBSP apple cider vinegar
  • 1 TBSP raw honey
  • Sea salt and fresh-ground pepper to taste

10 to 12 cups torn leaf lettuce

Prep Time: 10 minutes, Cook Time: 40-45 minutes, Serves: 4-6

1. Preheat oven to 350°F.

2. Arrange the bacon in a single layer on a baking sheet with sides. Bake the bacon 10 minutes, and pour off rendered fat, reserving it.

3. In a small bowl, mix the honey, mustard, and vinegar together. Spread half the mixture on top of the bacon, and return the meat to the oven for another 7-8 minutes. Turn the bacon over and spread it with the remaining syrup mixture. Bake for another 6-7 minutes, until the bacon is medium-brown and crispy. Watch carefully for the last few minutes to avoid burning. Cool briefly. Chop or crumble the bacon.

4. Warm the bacon fat and oil mixture over medium heat in a small skillet. Add the garlic and sauté it briefly. Add the remaining dressing ingredients and heat through, stirring until the honey dissolves.

5. Place the greens in a salad bowl and pour the warm dressing over them. Toss lightly. Like cooked spinach, the lettuce will reduce substantially in volume. Sprinkle the bacon over the salad and serve the salad hot or at room temperature.

Egg Drop Soup

From Food Renegade

paleo primal egg drop soup

  • 1 medium onion, diced
  • 2 stalks of celery, diced (optional)
  • 1 Tbsp butter from pastured cows
  • 8 cups of chicken broth (or well-salted water)
  • ¼ tsp ground ginger (fresh if you have it)
  • 1 tsp coconut aminos
  • ¼ tsp sesame oil
  • salt to taste
  • 3 Tbsp arrowroot powder + 3 Tbsp water
  • 6 eggs
  • green onions or chives, diced, for garnish
  • Sriracha sauce (optional)

Prep Time: 10 minutes, Cook Time: 30 minutes, Serves: 6

1. Melt butter over medium heat.

2. Sauté onions & celery over low heat until they turn soft.

3. Stir in broth.

4. Add ginger, coconut aminos, and sesame oil. Bring to a boil.

5. Add salt to taste.

6. Mix arrowroot powder with water until smooth. Pour into soup and cook until thickened.

7. Whisk your eggs together and pour intermittently into soup. For beautiful, ribbony eggs be sure to do this step AFTER the soup is already thickened!

8. Garnish with diced green onions or chives, and a squirt or two of Sriracha sauce to help open those nasal passages.

Tomato Basil Soup

From Make it Paleo

  • 5 vine ripened tomatoes
  • 1 TBSP olive oil
  • Salt and pepper to taste
  • 1 TBSP coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 cups chicken stock
  • ½ loose cup basil leaves, sliced
  • 6 oz tomato paste (1 small can)
  • 2 tsp each of salt and pepper
  • ¼ cup coconut milk (optional)

Prep Time: 10 minutes, Cook Time: 70 minutes, Serves: 6

1. Preheat oven to roast at 350°F.

2. Clean and quarter tomatoes. Toss with olive oil, salt, and pepper.

3. Roast on baking sheet for 30 minutes.

4. In a large soup pot, heat coconut oil over medium heat.

5. Sauté onion and garlic until onion is translucent.

6. Add in the roasted tomatoes, and continue to sauté for 1 minute.

7. Add in 3 cups chicken stock, the basil, and tomato paste and stir continuously over medium heat until the tomato paste has dissolved into the broth.

8. Season with 2 teaspoons each of salt and pepper.

9. Bring to a low boil, reduce heat to low. Cover pot and simmer for 30 minutes.

10. Pour soup into a food processor, high-speed blender, or immersion blender, and puree until smooth.

11. Stir in coconut milk. Serve hot, garnished with chopped basil.

Chicken & Avocado Salad

  • cooked chicken, chopped
  • ¼ of a white or red onion, minced
  • 1 celery stalk, finely chopped
  • handful of green grapes, diced
  • 1 boiled egg, diced
  • Paleo Mayo
  • 1 tsp Dijon mustard
  • 1 ripe avocado, diced
  • chopped walnuts or pecans (optional)
  • sea salt and pepper to taste
  • ½ of a cucumber cut into disks

Prep Time: 15 minutes

1. Depending on how much you want to make: use an already cooked chicken, either breasts or thighs, and cut into bite-sized pieces.

2. Dice/slice celery, onion, grapes, and egg into small pieces. Toss all ingredients into a bowl.

3. Add Paleo Mayo to desired amount along with a squirt of Dijon mustard-watch out the mustard is spicy. Make sure all ingredients are incorporated together.

4. Add diced avocado and walnuts and stir.

5. Sprinkle salt and pepper to taste.

6. Serve mixture on top of sliced cucumbers and enjoy!

Variation–Serve this salad on top of sliced tomatoes, inside a halved avocado, or inside a hallowed out tomato.

Cucumber & Watermelon Salad

From Paleo Comfort Foods

  • 4 cups (600 g) watermelon, deseeded and either cubed or shaped into balls using a melon baller
  • 2 cups (300 g) English cucumber, sliced
  • 3 Tbsp fresh mint, chopped
  • ¼ cup (60 mL) fresh squeezed lime juice
  • 1-2 tsp balsamic vinegar (optional)
  • feta cheese (optional)

1. Take the watermelon, cucumber, mint, and lime juice, and mix in a bowl.

2. Season with salt and pepper to taste.

Scrumptious Salmon Chowder

From Everyday Paleo

  • 1 lb bacon, diced
  • 1 lb of salmon fillets (skin and bones removed)
  • 1 ½ cups leeks, sliced
  • 2 cups carrots, diced into small pieces
  • 3 cups chicken stock
  • 1 13.5 oz can full fat coconut milk
  • 1 tablespoon fresh or dried dill
  • black pepper to taste
  • hot sauce to taste

Prep Time: 10-20 minutes, Cook Time: 35-45 minutes, Serves: 4-5

1. In a large soup pot, cook the diced bacon until browned and crispy.

2. Add the leeks and continue to sauté until the leeks are tender.

3. Add the carrots and cook for another 3-4 minutes.

4. Add the chicken stock, coconut milk, dill, and black pepper and bring to a simmer.

5. Add the salmon filets to the soup, make sure they are covered with the soup, and let simmer until the filets are easy to break apart.  Stir well, breaking apart the salmon and cook until all the pieces of salmon are tender.

6. Serves 4-5.  Double this recipe for leftovers or if you have a larger crowd to feed.

Avocado Salad

  • 1-2 diced ripe avocados
  • 2 diced tomatoes
  • 1 zucchini diced
  • ½ of a cucumber diced
  • extra-virgin olive oil
  • balsamic vinegar
  • garlic powder
  • sea salt

Prep Time: 5 minutes

1. Dice all veggies and put into a bowl.

2. Pour olive oil and vinegar to desired amount (I try to make a little soup out of it) and stir.

3. Sprinkle garlic powder and salt to taste and stir once more. Enjoy!

Bean-Less Chili

From Everyday Paleo

  • 7-10 celery stalks, diced (optional)
  • 1 white onion, diced
  • 6 cloves garlic, minced
  • 4 Tbsp extra-virgin olive oil
  • 2 pounds grass-fed ground beef
  • 1 pound spicy Italian pork sausage, casing removed
  • 1 tsp sea salt
  • 2 Tbsp dried oregano
  • 2 Tbsp dried basil
  • 1 Tbsp cumin
  • 3-4 Tbsp chili powder
  • 1 tsp cayenne pepper (more if you like it spicy)
  • 1 (16-ounce) can diced tomatoes with juice
  • 16 ounces chicken broth
  • 1 small can of tomato paste

Prep Time: 15 minutes, Cook Time: 35 minutes, Serves: 7

1. In a large soup pot, sauté the veggies in the extra-virgin olive oil for about 1 minute, add the beef and sausage, and brown.

2. Season the mixture with all of the spices.

3. Add the tomatoes and chicken broth and simmer for 35 minutes. Add can of tomato paste and stir.

4. Taste and add more seasoning if desired.

Thai Shrimp Soup

From Everyday Paleo

  • 2 lemongrass stalks
  • 2 baby bok choy bundles
  • 3 cups broccoli florets
  • 2 cans (13.5 ounce) of coconut milk
  • Few drops of fish sauce
  • 1 pound medium-sized shrimp, shells, tails, and veins removed
  • Black pepper to taste

Prep Time: 15 minutes, Cook Time: 9-11 minutes

1. To prepare the lemongrass, cut the stalks into 2-inch pieces and bruise the lemongrass by bending it as much as possible (this will help release the lemongrass flavor).

2. Add the veggies and the lemongrass pieces to a large soup pot, pour in the coconut milk, and bring to a simmer.

3. Add the fish sauce and stir. Simmer for 5 minutes.

4. Add the shrimp and cook for about 4-6 minutes, or until shrimp flesh turns white.

5. Season with black pepper and serve in bowls.

“No Potato” Salad

From Everyday Paleo

  • 2 heads of cauliflower
  • 1 dozen eggs, hard-boiled and diced
  • ½ a medium sized red onion, finely diced
  • 6-8 celery stalks, finely diced
  • A lot of dill pickles, diced
  • About 1 ½ cups of my Paleo Mayo with 2 tablespoons of dried dill and 1 teaspoon of crushed garlic added.
  • About 1 teaspoon of yellow mustard
  • Black pepper to taste

Cut the cauliflower into large florets. If you do not have a pressure cooker, steam the cauliflower around 7-10 minutes, cooking until tender but not mushy.  Rinse the steamed cauliflower under cold water to stop the cooking process.  Drain the cauliflower well and pat dry with paper towels.  Crumble the cauliflower into a large mixing bowl, add all of the remaining ingredients including the mayo, mustard, and pepper and mix well.  Either eat right away or let chill for a couple of hours before serving

Golden Chicken Stock

  • bones and carcass from 1 or 2 roasted chickens (you could roast them yourself or get them from the store and save the bones)
  • 2 carrots, halved
  • 2 celery stalks, halved
  • 1 medium onion, quartered
  • 2 garlic cloves, crushed
  • 3 bay leaves
  • 3 tsp whole peppercorns
  • 1 Tbsp apple cider vinegar
  • Sea salt to taste
  • handful of fresh or dried parsley

Prep Time: 15 minutes, Cook Time: 4-6 hours

1. Combine all ingredients in a large pot except the salt and parsley.

2. Add 10 cups of cold water (or enough to bring it about and inch from the rim) to your stock pot and bring to a boil.  Adjust heat (medium to medium-low) and simmer, uncovered for 4-6 hours or longer, if you like.

3. Add parsley and then the salt to desired taste and let simmer a little longer. Strain and discard solids.

4. Cool and refrigerate for up to 5 days or freeze for up to 6 months in glass containers (allow 2 inches of room from top of jar if freezing).

*You could pour some into an ice tray and pop them out of the freezer as you need them.

Kale and Sweet Potato Soup

From Food and Wine

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped fine
  • 2 teaspoons fresh ginger, chopped fine
  • ¾ teaspoon turmeric
  • ¼ teaspoon crushed red peppers
  • ¾ pound kale, tough stems removed  and roughly chopped
  • 1 ½ pounds sweet potatoes (yams), peeled and diced into 3/4-inch cubes
  • 1 ½ quart chicken or vegetable broth
  • 1 teaspoon salt
  • fresh ground pepper, to taste
  • 1 cup canned unsweetened coconut milk

Prep Time: 10-15 minutes, Cook Time: 45 minutes, Serves: 6

1. In a large saucepan, heat the olive oil over medium heat.  Add the onions and cook down until tender and translucent, about five minutes.  Add the garlic, ginger, turmeric and crushed red pepper flakes.  Cook, stirring, for about 1 minutes.

2. Add the sweet potato chunks and stir.

3. Add the chicken or vegetable broth and bring to a simmer.

4. Add the kale once the broth is simmering and submerge all of the leaves, helping them to cook down.

5. Cook for about 20 minutes, or until the sweet potatoes have become tender.

6. Add salt and pepper to taste.

7. Lastly, stir in coconut milk, and heat through.

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