Tomato Basil & Beef Soup
Author/Source:
Christine @ onceamonthmeals.com
Ingredients:
- 30 ounces organic diced tomatoes (fire-roasted adds an even richer flavor)
- 1 cup coconut milk, canned (full fat)
- 1 Tablespoon coconut oil
- 1 cup onion, diced
- 1 pound ground beef, preferably grass-fed and grass-finished
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 cup chicken broth, preferably homemade
- 1/4 cup basil leaves, chopped
Directions:
Add diced tomatoes and coconut milk to a blender and blend until smooth. Heat a large stockpot over medium-high heat. Add coconut oil and saute onions until translucent. Add ground beef and cook until brown. Drain fat. Stir in minced garlic and salt. Pour in tomato/coconut milk mixture and chicken broth. Bring to a boil and then reduce heat to simmer 10-15 minutes. Mix in fresh basil. Serve and enjoy!
Freezing Directions:
Let soup cool completely. Pour into freezer bag, lay flat and freeze. To serve: Thaw. Reheat in microwave or on stove.
Servings:
4
Ireland Review- Everyone ate this really well, I decided to add some ORZO pasta to ours. mmm
Paleo Chicken Artichoke Soup with Basil
A few years ago I tried an artichoke for the very first time. From the moment it hit my lips I was addicted! I think I could have eaten an artichoke every day except for the fact that fresh artichokes are quite time consuming to make…and eat! That’s not really a great combination when you have small kids. Thankfully, I found a recipe recently that calls for frozen artichokes. Frozen artichokes! Brilliant. I grabbed that recipe, Paleo-fied it a bit, and ate every last drop. Here’s to you doing the same!
Paleo Chicken Artichoke Soup with Basil
Author/Source:
Christine @ onceamonthmeals.com (Adapted from the Food Network)
Ingredients:
- 2 Tablespoons coconut oil
- 1.33 cups celery, diced
- 1 cup onion, diced
- 0.5 teaspoon salt
- 0.5 teaspoon pepper, freshly ground
- 2 cups chicken broth, preferably homemade
- 1.5 cups artichoke hearts, frozen and thawed
- 1 cup fresh spinach
- 3 teaspoons fresh basil, chopped
- 2 cups chicken, cooked and shredded
Directions:
Heat coconut oil in a large saucepan over medium heat. Add celery, onion, salt and pepper and cook 4-5 minutes. Add chicken broth, preferably homemade, and artichoke hearts. Bring to a boil. Cover, reduce heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes. Stir in spinach and basil and then puree small batches of soup in a blender. Return all puree to the same saucepan and stir in shredded chicken.
Freezing Directions:
Let cool. Pour into a freezer bag, label and lay flat to freeze. To serve: Thaw. Pour into pan to reheat on stove or pour into microwave safe bowl and cook for 2 minutes.
Servings: 4
Ireland Review: baby didn't try it (I didn't ask him to), L- grudingly ate a small portion, T- said it looked like barf but tasted amazing, dad- has his over rice Mom- LOVED THIS SOUP!!
