One of the biggest challenges with eating Paleo (and especially doing a Whole30) is the time it takes to cook good, real food meals. I’m always looking for something I can make in large batches, freeze and then reheat for quick, easy meals. This creamy Paleo vegetable soup is perfect for that.
It’s simple to make, you can make it in any quantity, and it’s great even after weeks in the freezer.
I love to make this soup in my Lodge Dutch Oven. It is perfect for the long, slow simmer that makes this soup so tasty. If you don’t own one of these, I really think they are a good investment (and the lid, which you don’t see here, doubles as a cast iron skillet).
Start by chopping some bacon and garlic and cooking them on low-medium heat in the bottom of the dutch oven, with the lid on, for about 15 minutes. Remove the lid and stir about every five minutes to make sure nothing is burning. You are not looking for crisp bacon, just nice soft garlic pieces. The flavor base now in the bottom of this pan is amazing.
I use carrots, cauliflower and broccoli and just do a very course chop on them (this will all be pureed later, so it really doesn’t matter). I’m not fussy about the ratio of each type of veggie. I really just use what I have, and it has turned out great every time. I like to throw in some fresh herbs at this point as well. Here, I have sage, basil and rosemary. Next, I pour in the chicken bone broth and water as needed to almost cover the vegetables.
Then I put the lid on, keep the heat at medium (you want it to just simmer), and let it cook for 30 minutes. I stir it once at about the half-way point. When it’s done it will look like this–not so pretty, but, boy, does it smell good! You want the vegetables to be very soft.
Now, to make it creamy and Paleo, you’ll want to use coconut milk. This is our favorite brand (I buy this 12 can pack to save some money). It’s organic, nice and thick and doesn’t have any nasty chemicals (like carrageenan) in it. It also has a very light flavor, so if you are like me and do not like the taste of coconut, this won’t bother you at all.
I put the soup, in two batches, in my Ninja blender and use half the can of coconut milk in each batch. A few secounds blending and you’ve an incredibly smooth, creamy Paleo vegetable soup. It’s thick, hearty and smells like Grandma’s house.
I like to add whatever tasty meat I’ve got left over to the soup to make a complete meal out of it. Here I had made some italian meatballs, but I also really like sausage with it. Bratwursts, andouille, or italian sausage are all a perfect complement.
I can feed our family of four a meal and then have a quart and a half left over for freezing.
Here’s the short version of our Paleo Creamy Vegetable Soup recipe. Let us know what you think when you make it!
- 3-4 cloves garlic
- 3 strips bacon
- 1-2 heads broccoli
- 1 head cauliflower
- 1 lb carrots
- 1 quart chicken bone broth
- 1/2 quart water (or as needed)
- salt and pepper to taste
- 15 oz jar coconut milk
- Cook garlic and bacon in a 5-qt dutch oven for 15 minutes with the lid on, stirring every 5 minutes, or until garlic is soft. Add chopped vegetables, herbs, bone broth and then water as needed to almost cover vegetables. Simmer for 30 minutes with the lid on until vegetables are soft, stirring occasionally. Add coconut milk and puree until smooth. Serve with your choice of meat.
Check out the great blogs we share our posts with here.
Be sure to sign up for our email list so you don’t miss a single post!