Friday, April 26, 2013

Two Delicious Paleo Soups!

I cooked dinner for ten friends last night, and decided that doing soup would be easiest.  I decided to serve them all Reboot/Paleo-friendly food. (Besides the ciabatta bread which got devoured!)

After spending some time Googling soup recipes, I found a couple I liked, but ended up making my own combination of both soups.  I was a bit nervous as it was the first time attempting either of these soups - but they came out super yum, yay!

Please let me know if you make them and how you liked them!

Unfortunately I didn't take any pictures of the soups, totally forgot - will take next time I make them and add to the post!

Butternut Soup
©       Butternut cubes (About 6 cups)
©       1 can coconut milk or coconut cream
©       2 cups chicken stock or water
©       1 granny smith apple (peeled, cored and cubed)
©       2 carrots (peeled and chopped)
©       1tbsp ground cinnamon
©       1tbsp ground nutmeg 

©       Prepare butternut in oven dish with coconut oil, salt, pepper and herbs.  Bake in oven for about an hour.
©       Put all other ingredients together in slowcooker.
©       When butternut is done, add to slowcooker.
©       Blend with stickblender for desired consistency.

Notes on this soup:
©       The reason why the butternut gets baked in the oven is that it brings the flavour out more.
©       I used dried sage when baking the butternut, with lots of pepper.  Divine.
©       If on Reboot diet, use water instead of chicken stock.
©       This soup is so easy and really yummy! 

Chicken Curry Coconut Soup
©       Big pack of chicken breasts (chopped)
©       Two onions (finely chopped)
©       One red pepper (chopped)
©       1-2 cups button mushrooms (sliced)
©       2-3 cups water or chicken stock
©       2-3 tablespoons curry powder
©       1 tablespoon almond flour (optional, for thickening)
©       1-2 tins coconut milk or coconut cream
©       1 teaspoon fresh coriander or ground coriander
©       Sea salt and freshly ground black pepper to taste

©       Add all ingredients to slowcooker and cook on low for 6-8 hours or on high for 4-6 hours.
©       Adjust spices to taste
©       Use stick blender to achieve desired consistency 

Notes on this soup:
©       Adjust amounts used to the size of the soup you want.
©       Use water instead of chicken stock if on Reboot diet.
©       Don’t be scared of the amount of curry – I only added about 1.5 tablespoons curry powder and definitely should have done more.
©       I added some garlic and ginger too. 




  1. Wow that sounds amazing, Jess - both of them. I'm definitely going to make both these! How much butternut did you use - was it 6kg or 6 packs?

    1. Thanks Debs, must definitely try these soups!
      Sorry, I fixed the butternut amount, it was a mistake, I meant 6 cups of cubed butternut. I used 3 bags of 500g.

  2. Ek maak die butternut sop uiteindelik! Maak dit sommer op die stoof, want slowcooker is vol beef vir aandete. Die geroosterde butternut met spices ruik heerlik! Xx


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