Sunday, January 9, 2011

Stocking Your Paleo Pantry and Soup Goodness

You did it! You survived the I Am Crossfit/Trojan Challenge! Your forearms may be a little sore, your pride may be a little bruised, but it's only up from here, people!

I wanted to share a few resources with you as you plan your week of menus and Paleo goodness. The following recipe is from Sarah at Everyday Paleo. She is an inspiration for Women (and especially Moms) as she is a Coach, Mom of 3, and comes up with super easy and delicious recipes. Watch for her book and podcast coming soon!

As you are thinking about what to stock your pantry with, make sure to go here to see Sarah's Must Haves for your Paleo Pantry. 

I made this soup last week and OMG! It was sooooooo good. Perfect for a rainy day in the ATX.

Everyday Paleo’s Spin on Mulligatawny Soup
1 ½ lbs grass fed ground beef
2 shallots, diced
3 carrots, chopped
2 apples, peeled, cored, and diced
1 leek, halved, and sliced (make sure you clean these guys really well)
1 parsnip, peeled and chopped
¼ cup fresh parsley, diced
1 tablespoon curry powder
¼ teaspoon nutmeg
1 teaspoon ground turmeric
¼ teaspoon ground cloves
1 tablespoon cinnamon
4 cups chicken stock
1 cup coconut milk
2 tablespoons coconut oil
Sea salt and black pepper to taste
In a large soup pot, heat the coconut oil over medium heat.  Add the onions and leeks and saute for 4-5 minutes.  Add the rest of the veggies except the parsley and saute for another 7-8 minutes.  While the veggies are cooking, brown the ground beef in a separate skillet.  Once the meat is browned, add to the soup pot and mix in with the veggies.  Add the parsley and all the dry spices and mix well.  Add the chicken stock and coconut milk, bring to a simmer and cook for 1 hour.

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