2

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Paleo Soup Question

Answered on September 12, 2014
Created January 02, 2013 at 1:27 PM

Hi All,

Greetings from Ireland!! I am a long time reader of this website and all things paleo. After a lot of reviewing I've finally decided to go paleo.

On question I have is regarding soup. I would like to add soup in as a meal option as it is a nice easy food to eat. I've looked at how to make soup and it all seems a little complicated for the end result! Also, I don't really have the option of cooking chicken bones for days on end to make broth.

My question is whether anyone can recommend a paleo friendly soup or way of making soup without having to make the broth from scratch myself?

Thanks for any help you can give.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on February 20, 2013
at 08:38 AM

`modern stove top pressure cookers are not dangerous - they have more than adequate safety valves. Mine is ace - excellent stock in about 40 / 50 minutes from chicken carcass.

776e2aa4718c4622b7244de0d95ac589

(153)

on January 04, 2013
at 03:37 AM

i think if i were really in the 'old' days i would spend plenty of time making both so I include them. :) yum whats life without wine anyway?

47edf681280750c3712a3a56f2eae33b

on January 03, 2013
at 10:02 AM

kudos for the wine and butter! I think that may be a tad neolithic but tasty tasty!

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on January 03, 2013
at 05:57 AM

Agreed. Days on end isn't required for delicious and nutritious broth!

F0a9dea438e7943fa05da318773e785e

on January 03, 2013
at 12:23 AM

I agree. I've used her recipe many a time when converting my Korean favorites to Paleo. :)

903ec3680326394ef7eb61d5a6b94364

(178)

on January 02, 2013
at 06:55 PM

yes to this. exactly what do with poultry.

363d0a0277a8b61ada3a24ab3ad85d5a

(4642)

on January 02, 2013
at 05:14 PM

What do you normally use to start your soups? I know some butcher shops have homemade stocks available, or even frozen, though I find chicken stock to be super easy to make, but it depends on whether or not that is the base you want.

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8 Answers

3
F25ac7fa62bb88e547ddae69e79f9dee

(100)

on January 02, 2013
at 05:29 PM

Get a pressure cooker - I make soup at least once a week and I can tell you a pressure cooker is well worth the money. I use an electric type, I don't have experience with the stove-top types - they sound a little dangerous and take a lot more effort. Here's the model I have: https://instantpot.com/

Here's info on bone broth: http://nomnompaleo.com/post/16004110328/quick-pressure-cooker-bone-broth

I only make broth when I've saved up a lot of bones. Usually, I just make soup by filling the pressure cooker with meat, vegetables, and spices and filling it up with water. Depending on the meat, I have perfect, boiling soup in 20-45 minutes.

When I do make broth, I dump a bunch of bones in with an onion, celery, and carrot. Sometimes whole peppercorns and a bay leaf. I pressure cook for 1 hour. Then I usually just take out the bones and store in mason jars.

F0a9dea438e7943fa05da318773e785e

on January 03, 2013
at 12:23 AM

I agree. I've used her recipe many a time when converting my Korean favorites to Paleo. :)

4e184df9c1ed38f61febc5d6cf031921

(5005)

on February 20, 2013
at 08:38 AM

`modern stove top pressure cookers are not dangerous - they have more than adequate safety valves. Mine is ace - excellent stock in about 40 / 50 minutes from chicken carcass.

3
F5a0ddffcf9ef5beca864050f090a790

(15515)

on January 02, 2013
at 02:05 PM

  1. Crockpot

  2. Water

  3. Ox tails

  4. 6-8 hours on low.

  5. Add Celtic salt.

  6. Enjoy!

903ec3680326394ef7eb61d5a6b94364

(178)

on January 02, 2013
at 06:55 PM

yes to this. exactly what do with poultry.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on January 03, 2013
at 05:57 AM

Agreed. Days on end isn't required for delicious and nutritious broth!

2
776e2aa4718c4622b7244de0d95ac589

on January 03, 2013
at 01:52 AM

I made a good beef stew tonight... recipe as follows (I do use butter so not strictly paleo) Ingredients 1.5 lb stew meat red wine oregano thyme sage carrots celery sweet potato chunks (1 large cut into small pieces) onion diced tomatoes kosher salt pepper

Melt 3 tbs kerrygold butter in large soup pot on stove

In small batches, brown the meat (i.e. don't cook through just the edges) in the pan, remove meat after cooking.

Add more butter if it all dried up*

Caramelize onions in pan

Add red wine (I added 1.5 cups, but its really to taste, this is where you scrape up all the leftovers from the meat/onions on the bottom of the pan and incorporate - yummy) Add water (I added 4 cups) Add herbs, tomato (drained if not fresh), and pepper (NOT salt) to taste and let simmer for an hour or 2 (I let it reduce for quite a while since I don't like 'watery' soup, this is totally to taste)

About 1 hour/45 min before serving add veggies so they have time to flavor and soften

Now add salt (if you add it earlier it 'cooks down' with the soup and all of a sudden the soup can get really salty)

EAT!

47edf681280750c3712a3a56f2eae33b

on January 03, 2013
at 10:02 AM

kudos for the wine and butter! I think that may be a tad neolithic but tasty tasty!

776e2aa4718c4622b7244de0d95ac589

(153)

on January 04, 2013
at 03:37 AM

i think if i were really in the 'old' days i would spend plenty of time making both so I include them. :) yum whats life without wine anyway?

2
11fc813599a108b48d2a5ec765d9a424

on January 02, 2013
at 02:04 PM

This is my favorite soup recipe: http://everydaypaleo.com/another-budget-friendly-paleo-meal-by-erika-creamy-chicken-tomato-crockpot-soup/

I added a can of tomato sauce to make it more tomato soup-like. It would probably even be good without the chicken to act as a tomato basil soup.:)

1
19acef0aed67ef8dc1118d8e74edb349

(2954)

on January 02, 2013
at 03:04 PM

You don't have 4 hours to make chicken broth? You can literally do at night after you get home from work. The same can be done for fish broth (fish head and spine), if you like seafood stews.

This soup (http://www.foodrenegade.com/tom-kha-gai-thai-coconut-soup/) asks for chicken stock, but you can make it without. Just use more coconut milk. Or you could just use the chicken stock sold at grocery stores.

This one is pretty good too: http://www.healthhomehappy.com/2010/09/butternut-squash-soup-garnished-with-cultured-cream.html

1
782d92f4127823bdfb2ddfcbcf961d0e

on January 02, 2013
at 02:36 PM

This is my favorite chicken soup (I wrote it out for a cookbook I made for my son):

EQUIPMENT

Large stockpot with lid

Sharp knife

Spoon and cup to remove fat

Plate or tray to debone chicken on

Cutting board

Vegetable peeler

Fine sieve

Large bowl or another pot

INGREDIENTS

Water

Whole chicken ??? cleaned, cut up, and excess fat removed

1 medium onion

2 to 4 large carrots

1 parsnip

Other vegetables as desired ??? cleaned, peeled if necessary, and cut up

Salt and pepper

????????????????????????????????????????????????????????????????????????????????????????????????...

Place chicken in stockpot and fill ?? full of water. Heat to boiling, and then turn down to simmer. While simmering, skim off fat floating to top and discard. Add more water as necessary and cover. When chicken starts to fall apart easily, after 1 to 2 hours, remove from pot. Separate meat from skin and bones. Pour chicken stock into another bowl or pot then sieve liquid back into stockpot. Replace meat into stockpot. Peel and dice onion into medium sized pieces and add to pot. Peel and cut up carrots and parsnip into bite-sized pieces and add to pot. (May add or omit any vegetable as desired.) Add salt and pepper to taste. Simmer until vegetables are cooked through. Serve with cooked rice or noodles if desired.

1
F891e7b1cbbbe3838c9bba9ff78aa3ed

on January 02, 2013
at 01:40 PM

Just use water. If you are boiling your meat in it, it will flavor the water. You can also add spices. I also use organic chicken broth or vegetable broth when I find it on sale.

0
7837ced93c164951d4f210bca6c925fe

(10)

on February 20, 2013
at 05:29 AM

5 Ingredients... 1 Can Coconut Milk, 1 Can Crab Meat, Handful of Chopped Kale, Seasoned Salt to taste, Salt to taste.

Simmer until desired thickness. Amazing!

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