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My Paleo Creamy Vegetable Soup

If anyone has ever tried the paleo or whole 30 diet you know the struggle of finding healthy, dairy free, recipes the whole family will love! But y’all, I think I have officially found THE. RECIPE. This is low calorie and extremely filling! I love sipping on it all day while I’m working from home to keep me full and focused but also to keep my calories at a minimum.

This creamy vegetable soup is so good! My husband puts it on his rice, on his soup, on chicken, ON EVERYTHING. And I don’t even bother with a spoon, I just put it into a big coffee mug and drink it!

There is just something to a warm and creamy soup that really hits the spot in the winter, am I right?? And as an avid vegetable gardener, I always miss my fresh summer veggies so I like to find ways to sneak them in by using ingredients I can buy at the store! (even canned ingredients!)

You can adjust this recipe to suit literally any flavor palette. And you can make it as simply or as complicated as you wish. One thing that I add in the summer time is my homemade bone broth! If you haven’t made homemade bone broth you are seriously missing out on some amazing health benefits but you can read more about that here!

I start by sautéing an onion in olive oil with some carrots and a whole stalk of celery (I swear you don’t taste it once it’s blended up so add as much as possible!) You can also add squash or sweet potatoes to this step if you want! You will want to lightly salt and pepper this step so each ingredient is burning with flavor!

Once everything is softened, add a couple cloves of chopped garlic. Just make sure to do this last because garlic can get extremely bitter if it burns!

After about 2 minutes you can add in about 4 cups of chicken or vegetable broth. As I stated above, I prefer to use homemade bone broth but I have used just about anything and everything for this soup. You can even just plain water or water with a couple bullion cubes.

This is also when you add your canned petit diced tomatoes. I prefer the petite but since you are blending it up you can literally use anything! Whatever is on sale or your personal preference will work great!

Next, you will bring it all to a boil and then cover and drop it down to a simmer for 20 minutes.

After 20 minutes, uncover and turn off the burner! This step is very important if you are using an immersion blender like I do! You don’t want it splattering boiling liquid all over the place.

Once the liquid has cooled for about 5 minutes you can take an immersion blender and blend away! I love the immersion blender because you use it right in the same pot you cooked in and you don’t have to get your blender dirty! (You can certainly spoon it into a food processor or blender if that’s what you have!)

Once it is to the consistency you like ( I like to blend it until there are no more chunks of vegetables) you an add in your can of coconut milk! I prefer full fat coconut milk but you can use the light version if that’s all you have!

And y’all, THAT’S IT! You now have about 8 cups of delicious soup that will keep for up to 4 days in the fridge OR 4 months in the freezer!

Paleo Creamy Vegetable Soup

This soup has been a game changer in our house! It is so creamy and delicious and your family will never know how many veggies you pack in here OR that it's dairy free!! Let me know what you think!
Prep Time10 mins
Cook Time30 mins
Servings: 8
Calories: 120kcal

Equipment

  • Pressure cooker
  • Immersion blender
  • Stock Pot

Ingredients

  • 2 tbs Olive Oil
  • 1 Onion
  • 2 Carrots
  • 1 bunch Celery
  • 2 cloves Garlic
  • 4 cups Bone Broth
  • 2 Cans Diced Tomatos
  • 1 Can Unsweetened Coconut Milk
  • `1 tsp Salt
  • 1/2 tsp Black pepper

Instructions

  • heat olive oil in a large stock pot over medium heat
  • add diced onion, diced carrot, and chopped celery to the pot with salt and pepper and sautee until tender
  • When vegetables are tender, add 2 cloves of minced garlic and sautee for 2 minutes
  • add 4 cups of bone broth and the cans of diced tomates and bring to a boil
  • reduce heat to a simmer, cover, and cook for 20 minutes
  • turn off heat and let rest for 5 minutes
  • use an immersion blender or traditional blender to blend until smooth
  • stir in 1 can of full fat, unsweetened coconut milk

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