soup

Gluten Free Winter-Thyme Satisfying Soup

Gluten Free Winter-Thyme Satisfying Soup
Gluten Free Winter-Thyme Satisfying Soup
photo by recipe author

 

Servings: 10-12
Preparation Time: Approximately 1 hour

  • 5-7 cups hard winter squash – precooked in oven, scooped from skin, well blended
  • 2 cups purified water
  • 1/2 cup coconut flour
  • 2 onions, finely diced
  • 2 tablespoons virgin coconut oil
  • 2 tablespoons grass-fed butter
  • 2 teaspoons thyme
  • 2 teaspoons ginger (ground, grated, diced, or juiced)
  • 2 cups coconut cream concentrate or organic 1/2 & 1/2 or heavy cream from grass-fed cows may be substituted
  • 1 1/2 teaspoons ground black pepper
  • 2-3 tablespoons salt
  • 1/4 cup organic fermented soy sauce
  • organic cheddar cheese from grass-fed cows, optional

Place squash in a large pot and set aside.

Whisk together coconut flour and the 2 cups of water; set aside.

Sauté the diced onions with the thyme and ginger in the oils until clear and tender. Cool slightly.

Combine the coconut cream concentrate, black pepper, salt, and fermented soy sauce with the squash, onions, and flour/water mix in the pot.

Heat to just under a boil and simmer 20 minutes.

Add coconut cream concentrate and optional cheese.

Bring back to serving temperature.

Diane from Hubert, NC won $50 for this recipe and photo! Submit your recipes and photos here!

Savory Coconut Milk Sausage Soup

Savory Coconut Milk Sausage Soup
Savory Coconut Milk Sausage Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 30-35 minutes

  • 2 tablespoons coconut oil
  • 1 medium onion, diced
  • 1 large green bell pepper, diced
  • 2 tablespoons garlic, minced or pressed
  • 2 teaspoons ground cumin
  • 2 cups pinto beans, precooked or drained and rinsed if using canned
  • 2 cups coconut milk*
  • 6 ounces fresh spinach, chopped
  • 1 pound precooked sausage, cut into bite-size pieces
  • 2 cups cooked brown rice
  • Himalayan pink salt, to taste
  • black pepper, to taste

Heat coconut oil in a soup pot over medium heat and saute the onion, bell pepper, and garlic until soft, about 8-10 minutes.

Add the cumin and pinto beans, stir well.

Add the coconut milk, spinach, sausage, and rice.

Cover the pot and heat to serving temperature. Season to taste with salt and pepper.

Note: If a thinner soup is desired add more coconut milk or water.

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

Alpine Vegetable Soup

Alpine Vegetable Soup
Alpine Vegetable Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 30 minutes

  • 3 tablespoons coconut oil
  • 1 large onion, chopped
  • 4 cloves garlic, pressed
  • 6 cups homemade chicken broth or stock
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium red potatoes, scrubbed and diced
  • 2 medium carrots, peeled and diced
  • 2 large celery stalks, diced
  • 2 medium zucchini, quartered lengthwise and diced
  • 1 cup riced cauliflower
  • 1/4 cup fresh dill, minced (or 1-2 tablespoons dried)
  • 1/2 cup fresh parsley, minced
  • 2 teaspoons Himalayan pink salt
  • 1 teaspoon black pepper

Melt coconut oil in a soup pot or Dutch oven over medium heat and saute the onion and garlic until the onion is translucent, about 5 minutes.

Add the broth, all the vegetables, and bring the soup to a boil. Lower the heat, cover the pot, and simmer about 15 minutes, or until the red potatoes are fork tender.

Stir in the dill, parsley, salt and pepper.

Turn off the heat and let the soup sit, covered, for 5 minutes before serving.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

Cream of Zucchini Soup with Cumin

Cream of Zucchini Soup with Cumin
Cream of Zucchini Soup with Cumin
photo by recipe author

Servings: 6-8
Preparation Time: 50 minutes

  • 1/8 cup coconut oil
  • 1 bunch green onions including green tops, sliced
  • 1 large red onion, chopped
  • 3 large cloves garlic, minced or pressed
  • 3/4 teaspoon Himalayan pink salt
  • 2 tablespoons ground cumin
  • 6 cups chicken or vegetable broth
  • 1 1/2 pounds zucchini, diced
  • 1 large sweet potato, peeled and diced
  • pink salt and pepper to taste
  • 1 cup fresh parsley, minced

Heat coconut oil in a soup pot over medium heat. Add the green and red onions, garlic, and pink salt. Saute, stirring occasionally, about 7 minutes, or until onions are soft and translucent.

Add the cumin, and stir constantly for 30 seconds. Add the broth, zucchini, and sweet potato. Add pink salt and pepper to taste. Bring to a boil, then lower heat and simmer, uncovered, for 30 minutes.

Add the parsley during the last five minutes.

Puree soup using an immersion blender or in batches in a blender. If a blender is used, return soup to the pot and reheat gently.

Ladle into bowls and garnish each serving with shredded cheese.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

Hearty Lentil Soup

Hearty Lentil Soup
Hearty Lentil Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 1 1/4 hours+ soaking time for lentils

  • 3/4 cup green lentils
  • 1 tablespoon apple cider vinegar
  • 1/4 cup coconut oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 medium sweet potato, peeled and diced
  • 3 cloves garlic, minced
  • 1 teaspoon Himalayan pink salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 1/2 quarts chicken, vegetable, beef or bison broth/stock
  • 1 pint diced tomatoes, with juice
  • 2 bay leaves
  • 1 cup parsley, minced
  • 6 ounces spinach leaves, chopped
  • salt and pepper to taste
  • additional broth, as needed

In a bowl, cover lentils with an inch of warm water, stir in the vinegar and soak 8 hours, up to overnight. After soaking, drain lentils and rinse well.

In a soup pot, warm the coconut oil over medium-high heat. Stir in the diced onions, carrots, celery, sweet potato, garlic and pink salt. Sauté, stirring occasionally, until vegetables are softened, about 5-7 minutes. Add the cumin, coriander, paprika and turmeric. Mix well. Sauté 30-60 seconds to bloom the flavors, stirring constantly, being careful not to burn the aromatics.

Add the broth, lentils, tomatoes and bay leaves. Stir well. Bring to a boil, then lower heat to simmer and cover. Simmer about 45 minutes, or until lentils are tender.

Stir in the parsley and spinach and simmer, uncovered, until the spinach is wilted. Add salt and pepper to taste.

If a thinner soup is desired, add more broth and salt and pepper as needed. Remove the bay leaves before serving.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Pumpkin Apple Coconut Milk Soup

Pumpkin_Apple_Coconut_Milk_Soup
Pumpkin Apple Coconut Milk Soup
photo by recipe author

 

Servings: 2
Preparation Time: 20 minutes

  • 1 tablespoon coconut oil
  • 1/4 cup onion, chopped
  • 1 medium apple, chopped
  • 1 cup pumpkin purée
  • 1 cup coconut milk*
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ginger
  • 1 teaspoon dried chives, optional
  • 1/4 teaspoon red pepper flakes, optional

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Add coconut oil and onion to saucepan on medium-low heat. Sauté until onions become translucent.

Add apple, and continue to cook until apple softens. Add remaining ingredients, except chives and red pepper flakes. Cook until thoroughly heated.

Blend until smooth using an immersion blender. Add optional ingredients and serve.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Italian Beef Soup

Italian_Beef_Soup
Italian Beef Soup
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

  • 1/2 pound ground beef, bison or turkey
  • 2 tablespoons coconut oil
  • 1 cup carrots, diced
  • 1 cup cabbage, diced
  • 1 cup kale, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup onion, diced
  • 1/2 cup brussel sprouts, chopped
  • 2 teaspoons fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon basil
  • 2-3 cups beef or bison stock

In a large stock pot, add coconut oil and ground beef. Brown beef over medium heat.

Add in vegetables and spices and saute for about 10 minutes. Add in stock and let simmer for about 20 minutes to soften vegetables.

Ladle into bowls and serve.

Slow Cooker Option:

Combine all ingredients in a slow cooker. Cook on high for about 4 hours or low for 7-8 hours.

Freezing Soup:

Prepare and cool soup. Divide soup into freezer safe containers. Freezes for up to 2 months. To eat: remove from freezer and reheat in saucepan.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

Soy Free Egg Drop Soup

Soy_Free_Egg_Drop_Soup
Soy Free Egg Drop Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 15 minutes

  • 5 eggs
  • 1 teaspoon tapioca starch
  • 4 cups chicken broth, preferably homemade from pastured organic chickens
  • 3/4 tablespoon ginger, freshly grated
  • 2 cloves garlic, pressed
  • 1/2 teaspoon organic turmeric powder
  • Himalayan salt to taste
  • 1 tablespoon tapioca starch, dissolved in 1/4 cup water
  • 2 scoops Vital Proteins Collagen Peptides
  • 2 tablespoons Gold Label Virgin Coconut Oil
  • pepper to taste
  • 1 bunch green onions, chopped for garnish

Whisk eggs in a bowl with 1 teaspoon tapioca starch. Set aside.

Add all other ingredients to a medium pot and bring to a boil. Swirl soup and slowly drizzle eggs in a small stream. Cook for one minute and then remove from heat.

Top with green onions and your favorite hot sauce, if desired.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!