Starting in October, I have been recommitting to following my dietary guidelines more strictly. My trajectory is toward reducing sugar (as dessert) intake. As simple as that sounds, cold turkey has not been known to work for me in the past; I rebound hard, falling off the wagon tragically. I haven’t had permanent success yet; what can I say, I have a major sweet tooth. Additionally, the holidays always trip me up. So, I’m starting anew again, before any of this season’s holidays. I am doing a gradual method of lessening intake. I started very simply with eliminating desserts in the home. I am cooking up a storm lately; trying all kinds of recipes that are in the many Paleo books I have and creating my own.This recipe is from Sarah Fragoso’s Everyday Paleo Family Cookbook. I could not find a link, so I am including the recipe below. I highly recommend this book, and want to make sure to mention that here, since I’m borrowing the recipe from the book to share here. It is a rich, creamy tomato soup. I’ve only had tomato soup a few times in my life, and those were times where I tried only a few spoonfuls for fear of the suffering I would experience later due to my lactose intolerance. I love the taste: rich, creamy and tomatoey; what’s not to love?! If you are with me on this, and you need a dairy free version, this is your answer. This soup is incredibly delicious!
At this point, I’ve made it several times. I have yet to get tired of it, and with the fall weather in the air, I don’t expect to any time soon! Sometimes, when I’m not in the mood for the classic way, I add veggies to it or use different meat (bacon, sausage, etc.)
Tomato Soup with Chicken: (from the Everyday Paleo Family Cookbook)
Prep time: 30 min
Cook time: 15-20 min
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 5 c diced tomatoes
- 1 (13.5 oz) can of full fat coconut milk
- 1 tsp sea salt, or to taste
- 1 tsp black pepper
- 2 TB coconut oil
- 2-3 c Diced cooked chicken (or more, if desired)
- Minced Italian flat leaf parsley for garnish
- In a large soup pot on medium heat, cook the onions in the coconut oil until they start to caramelize.
- Add the garlic and cook for 1-2 min.
- Add the diced tomatoes and cook for 7-10 min.
- Add the coconut mild, salt and pepper, and heat to simmering.
- Pour the soup into a blender or food processor and blend until smooth.
- Pour back into the pot. Top with the chicken. Garnish with parsley.
I typically make it as a quick meal to have during the week, and just store the soup in the refrigerator, adding the chicken to my liking when I eat it later.
Here I decided to stretch the soup and add zucchini noodles (spiralized). I also ran out of the chicken, so I put in some diced up bacon pieces into this bowl.
This is served on another day with chicken and zucchini noodles.