So due to popular demand I was told/ ordered by all my Facebook and Instagram followers that I MUST post the recipe for the Paleo Broccoli Vegetable Soup that I am currently super-obsessed with these days. I made a huge batch on Sunday night and since then my hubby and I have been bringing it for lunch everyday this week to compliment our cold cut and avocado roll ups. I cannot get over the fact how much this soup tastes like broccoli and cheese soup without all the guilt. It is THAT creamy.
The inspiration for this soup came from the Owners of the Paleo Powder. I met Dustin and Lauren Gersch this past weekend at PaleoFx (more to follow about the awesome Paleo conference I attended this past weekend in Austin in my next post so stay tuned). Anyway, Paleo Powder is a local Austin business and when I heard their story I HAD to try it out and support our local business owners; we must stick together. Their Paleo Powder is an all-purpose seasoning similar to Montreal Steak Seasoning and made of salt, garlic powder, onion powder, chili powder, cumin, and a pepper blend. Best part of Paleo Powder is it is gluten-free and MSG free. Each bottle is about $6 each. It is really yummy and it has an awesome kick to it! You must try it!
Below is my “fresh” spin on their yummy, yummy Paleo Broccoli soup. The recipe below can certainly serve 10+ hefty adult portions but don’t be put off by the large amount. Of course, feel free to cut the recipe in half if you are scared, but I would recommend making it all and freezing half for a rainy day or just chipping away at it during the week like we are doing and bringing it with us to work for lunch. These past two weeks I have been preaching and honing in on the importance of planning and preparation on Facebook, Instagram and Twitter. My poor followers, I am sorry to beat a dead horse but this is important and worth repeating AGAIN. If you are not following me, what are you waiting for? You are missing out! My new favorite motto is “Prepare. Or prepare to fail.” Is that true or what? If you do not plan, you have no one to blame but yourself. I know it is hard but it is true. Making this recipe is a great way to guarantee a yummy snack or light meal option just hanging around in your fridge at home or at work for those moments in the day when we are weak and temptations are high. Be strong and you can do it, don’t give in! I know you can do it. You must prepare and plan ahead if you want to achieve your goals and it can start here with this yummy vegetarian recipe.
Either way, which ever portion you do decide to cook, I think you will be super impressed with this soup. I love making homemade soup because they have at least half the sodium canned versions have and similarly you know exactly what ingredients are found in the soup when you make it from scratch, like for example no added preservatives. Another reason I like this soup is since I started the 21 Day Sugar Detox (2 days ago but whose counting, right?), I am trying to increase my daily vegetable servings consumed and this is a great way to do that! The kids even liked it so you know it has to be THAT good!
Ok I think I have belabored my stance. You get the point. Go make it and see for yourself.
- 2 lbs of fresh broccoli heads, cleaned and coarsely chopped
- 2 lbs of fresh cauliflower heads, cleaned and coarsely chopped
- 5 carrots, peeled and chopped (about 2-3 cups)
- 1 large yellow onion, chopped
- 3 tablespoons of Paleo Powder (or 2 tablespoons of Montreal Steak Seasoning or any other all-purpose seasoning to your liking)
- 7 cups of vegetable or chicken broth
- 1 (15 oz) can of coconut milk
- Clean, chop and peal all your vegetables.
- Place all your vegetables in the largest sauce pan you own (mine is 8 quarts) and pour your 7 cups of broth into the pot with the chopped vegetables.
- Add your Paleo Powder and keeping the pot uncovered, bring to a boil. My vegetables were not fulling covered with the broth at the beginning of the cooking process and it is ok. Once the vegetables cook down a bit, the broth will be sufficient enough to cook the remainder of the vegetables on top.
- Cook your vegetables for about 20 minutes, pushing down the vegetables to be submerged in as much broth as possible.
- Once all the vegetables are tender enough to cut with a fork you are ready to blend. It is recipes like this that I love having an immersion blender. It is honestly worth every penny. Remember immersion blenders are relatively cheap when it comes to kitchen appliances. A good one can run you just $35 and that is not bad in my book. Turn off the heat, add your can of full fat coconut milk and blend your soup mixture right in the pan with your immersion blender or pour several batches in your blender until you get an overall smooth soup consistency.
- Serve and devour! The recipe has such simple ingredients and it is so easy to make. What more can you ask for? Enjoy!
So who is running to the grocery store today to make this yummy homemade soup? It was so good.
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