This soup came from my website, Perry’s Plate, and used to call for rice, corn, beans, and barley. It was a staple, and everyone in my family (including my extended family) loves it. After swapping out the grains and legumes with more nutritious alternatives, it’s…
Tell me this soup doesn’t remind you of the Soup Nazi on Seinfeld. I understand why Mulligatawny was such a sought-after soup on that crazy episode! It’s comforting, with all of those warm Indian spices and creaminess from the coconut milk. It’s also a good way to use…
Several years ago, our whole family came down with colds during the same week, and because we don’t run to the medicine cabinet straight away, I searched online for natural remedies. I saw repeated references to coconut oil, ginger, lemon, and bone stock to promote…
My Southern Grandma Inez grows collard greens in her garden and cooks them in batches to freeze. We never saw them in anything she prepared us, perhaps because hearty greens are a hard sell for kids. I didn’t appreciate how flavorful and tender they could be until I…
This is my version of Olive Garden’s zuppa toscana—slow cooker, paleo style with sweet potatoes. We like this recipe even better than the restaurant version! It also doubles well, and it’s freezer-friendly. Prep time 15 minutesServes 6 2 tablespoons (28 g) Homemade…
Letting go of cheese on pizza can be a hard transition when you start a paleo lifestyle—perhaps more difficult than finding a good grain-free crust. If you’re strictly eliminating dairy, nutritional yeast has an interesting cheesy taste and is a good replacement for a…
This might be the best classic beef vegetable soup I’ve ever had. And you don’t need an onion soup mix either! Searing the beef might seem like an unnecessary step, but it adds so much flavor—especially those browned bits scraped from the bottom of the skillet. Prep…
I love this Tex-Mex take on beef vegetable soup! The creamy bites of avocado take the place of the cheese and sour cream usually added to Tex-Mex soups, giving it a guacamole-type flavor. You can adjust the heat level by the amount of chipotle pepper you use. To make…
I love bacon and guacamole together, especially on bun-less burgers. This is my favorite burger in soup form—complete with “fries” in the form of tender potatoes and a tart, salty punch from the pickle juice. Prep time 25 minutesServes 6 6 to 8 slices thick-cut bacon1…
Borscht may not seem romantic to you, but it is to my husband and me. Aside from its gorgeous fuchsia color, which is reminiscent of Valentine’s Day, it’s a common soup in Russia. Steve and I met in Moscow (long story), and we like to make this soup at least once…
This recipe is sort of a blank slate—a deeply flavored, spiced (but not too spicy) broth that allows you to make a perfectly customized bowl of tortilla soup. Well, un-tortilla soup, unless you make a batch of Paleo Tortillas to accompany it—a fantastic idea, really….
My mom made the best tuna melts—toasting them to melty perfection in a skillet with butter—and we usually ate them with chicken noodle soup. It wasn’t until I was an adult that I realized that tuna is great with tomato soup, too. Scooping up the bits of tuna in this…