Filed In: Soups

Creamy Broccoli and Potato Soup

 

Rain or shine, its always time for a bowl of soup in my book. My husband hates when I make soup and its not raining (even if he thinks the soup is delicious), he just finds it odd that one would want soup on a hot day? I say soup it up!

I am a huge fan of potato-leek soup and this is a variation of it with a ton of broccoli in it for more flavor and more greens! It’s dairy free and still super creamy, thanks to the addition of the potatoes and the coconut milk. 

Next time your stuffed from the weekend and want a nice and clean meatless Monday, give this soup a try. It’s light, yet filling and very yummy! Enjoy!

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Creamy Broccoli and Potato Soup
Course Soup
Servings
people
Ingredients
Course Soup
Servings
people
Ingredients
Instructions
  1. Heat 2 tbsp. olive oil over medium-high heat in a large pot. Add chopped garlic, onions, celery, carrots, and leek seasoned with salt, pepper, and crushed red pepper. Saute until tender, about 5-7 minutes.
  2. Add the broccoli, potato, broth, thyme, bay leaf. Season again with salt and pepper. Bring to a boil. Reduce heat to simmer. Simmer covered for 30-45 minutes, or until potatoes and broccoli are fork tender.
  3. Remove bay leaf, stir in coconut milk.
  4. Using an immersion blender or blender, blend soup until smooth. Serve and enjoy (I garnished mine with some freshly chopped chives and even topped it off with some more crushed red pepper flakes!)
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Lemongrass Chicken Pho (Whole30 + Paleo Approved)

Can we talk about how much I love Vietnamese food pho a minute? (hehe)

But seriously, I love how vietnamese food has so many different flavors and herbs that make your taste buds sing. Also, most of it *can* be super cheap to make because really, its all in the fresh ingredients you toss on the top. Its just delicious.

One of my favorite comfort foods is Pho. Pho is a vietnamese soup consisting of a delicious broth, rice noodles, some meat and topped off with fresh herbs. One of my most favorite bowls of Pho is at Elizabeth St. Cafe in Austin, Texas. I just love that restaurant and their lemongrass chicken pho is TDF.

I really wanted to turn my favorite bowl of pho into a Whole30 compliant version. I’ve seen a few paleo bloggers use spiralized daikon in place as noodles and so I decided to use that instead of zoodles (zucchini noodles). It is a great noodle replacement and the pho turned out fantastic! If you can’t find daikon, feel free to use whatever spiralized veggie you want. Pretty sure they’ll all be good in it!


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Lemongrass Chicken Pho (Whole30 + Paleo Approved)
Course Main Dish
Cuisine Thai
Servings
people
Ingredients
For the broth:
For Serving:
Course Main Dish
Cuisine Thai
Servings
people
Ingredients
For the broth:
For Serving:
Instructions
For the Broth:
  1. In a large pot or dutch oven, place all broth ingredients over high heat. Bring to a boil, then reduce heat to a low simmer (usually low heat or medium-low heat depending on your stovetop). Let simmer, covered, for 3-4 hours.
  2. After at least 3 hours of cooking time, using tongs remove the chicken onto a cutting board and let rest until cool enough to handle
  3. Meanwhile, strain broth (discard everything you flavored the broth with) and place the broth back in the pot over low heat to keep warm. Taste and add kosher salt, to taste.
  4. When the chicken is cooled, using your hands shred the chicken, discarding all of the bones (there are small bones in there so please be diligent about checking your meat as you shred.
For Serving:
  1. Divide the spiralized daikon amungst 4 bowls. Top with shredded chicken and ladle desired amount of broth over. Top with bean sprouts, serrano, onion, fresh herbs (cilantro, basil, mint), radishes, and serve with a wedge or 2 of lime.
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How to Make Shredded Chicken and Chicken Broth in 1 Pot!

This is one of my favorite meal prep tips of all time. It’s a two for one special y’all and I love it! Throw a ton of ingredients in a pot and let it simmer for 3 hours and you’ll have absolutely delicious homemade broth and lots of shredded chicken!

The shredded chicken is fantastic for chicken salads, in soups, in breakfast hashes, in casseroles, in pasta, in ANYTHING (except for dessert, obviously). Try making this super easy Buffalo Chicken Salad for starters–yummo.

The broth is great for homemade soups and I even love it in a coffee mug to just sip on because its delicious, comforting and nourishing!

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Homemade Chicken Broth + Shredded Chicken
An easy way to kill 2 birds with 1 stone-- toss a bunch of ingredients in a pot and you'll have 8 cups of delicious, homemade chicken broth and a ton of shredded chicken to use in all sorts of recipes for the week!
Cuisine Meal Prep
Prep Time ~6 cups shredded chicken
Servings
cups of broth
Ingredients
Cuisine Meal Prep
Prep Time ~6 cups shredded chicken
Servings
cups of broth
Ingredients
Instructions
  1. Place all ingredients in a large pot (no need to peel the carrots or onion, just toss them in there whole, they are just for added flavor).
  2. Bring water to a boil, then reduce heat so that it is lightly simmering and cover. Let cook, stirring occasionally, for 3 hours.
  3. Using tongs, remove the chicken breasts and drumsticks onto a rimmed baking sheet (I find this less messy since the juice will run everywhere using a cutting board) and let sit until cooled enough to handle.
  4. Meanwhile, Use a colander to strain out the broth. Discard all of the veggies used to make the broth and set broth aside to let cool.
  5. When the chicken has cooled, Remove and discard skin. Carefully, using your (clean) hands, shred the chicken into pieces discarding any bones. Be very diligent about making sure there are no bones in the shredded chicken (there are lots of tiny bones in there).
  6. Place the shredded chicken in a container and store for up to a week. Place the broth in a separate container and store in the fridge for up to a week, or freeze for up to 3 months!
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Crockpot Vegetable Lentil Soup

Lentils may sound like a boring weeknight meal but I mean it when I say that this is truly one of my absolute favorite meals to come home to.  Its warm, soothing, filling and healthy and just leaves my heart happy.  This super simple, easy recipe will blow you away with delicious flavor and I can pretty much guarantee it will become a staple in your household.  Not to mention, talk about a meal on a budget!  Cheap and delicious, double whammy!  One last little tip: I store these in multiple smaller sized containers and keep them in the freezer for an easy lunch or dinner.  Grab it out of the freezer on your way to work.  Leave it on your desk and by the time lunch rolls around it should almost be defrosted, just needs a little heating up!

Crockpot Vegetable Lentil Soup
Serves 6
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 white or yellow onion, chopped
  2. 2 cloves of garlic, finely chopped
  3. 4 cups of brown lentils, rinsed and drained
  4. 1 (15oz) can of diced tomatoes
  5. 2 cups of chopped carrots
  6. 1 cup of celery, chopped
  7. 8 cups of chicken or vegetable broth (I always use Imagine Brand Broth)
  8. 4 cups, packed, of baby spinach
  9. 1/4 tsp. ground cumin
  10. A dash of cayenne pepper (optional)
  11. Salt and pepper, to taste
Instructions
  1. Heat 2 tbsp. of olive oil in a small pot over medium-high heat. Add the chopped onion, celery, and carrots, and chopped garlic seasoned with a little salt and pepper, and saute until tender, about 5-7 minutes.
  2. Place sauteed veggies in the crockpot.
  3. Now add the remaining ingredients to the crockpot, stir well. Cover and cook on high for 4-6 hours or low for 8-10 hours (preferably on low). IF you are able to, open and stir halfway through the cooking process–but if you aren’t home no worries they will be fine! When cooking time is done, serve and enjoy!
Notes
  1. You can also cook these over the stovetop, which I do all of the time. Do step one, add the remaining ingredients (except for the spinach) and bring the lentils to a low boil. Reduce heat to low, cover and cook for 2 hours. Then, add the spinach in small batches until the spinach is all wilted into the soup. Serve and enjoy!
The Defined Dish http://www.thedefineddish.com/

Whole30 + Paleo Approved Chili

Uh, how I love a good bowl of chili…rain or shine! My husband keeps telling me to stop making chili when it is sunny outside but I just can’t help myself. When I have a craving for chili it is impossible for me not to make a big pot! 

During the Whole30 challenge, chili is a great choice for lots of reasons:

  1. it is delicious
  2. it is filling/satisfying
  3. it freezes well! Since this recipe feeds a lot of people, I will just make it for my husband and I and freeze the rest for a rainy day…or sunny, whatevs 😉

We have two other chili recipes on the blog because, well, we like chili obviously. Here we have our classic bean-filled “Gameday Chili“. We also have a Paleo Sweet Potato Chili which is also Whole30 approved but, if I am being honest I am not the biggest fan of sweet potatoes swimming around in my chili. You either love it or you don’t. I want my chili savory only, please! Which is where this recipe comes into play–here I am sharing my favorite way to Whole30 Chili. Lots of veggies, lots of meat, lots of spice. Just how I like it! Enjoy!

Whole30 Chili
Serves 8
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 2 tbsp. avocado or olive oil
  2. 1 large yellow onion, diced
  3. 1 red bell pepper, seeded and diced
  4. 1 green bell pepper, seeded and diced
  5. 1 poblano pepper, seeded and diced
  6. 1 medium zucchini, diced
  7. 2 cloves garlic, minced
  8. 2 lbs. grassfed ground beef
  9. 1 (15oz) can of tomato sauce
  10. 1 (15oz) can diced tomatoes
  11. 2 cups beef broth
  12. 2 tsp. chili powder
  13. 1/4 tsp. paprika
Instructions
  1. In a large pot or dutch oven, heat oil over medium-high heat. Add the diced onions, bell peppers, poblano pepper, zucchini, and garlic. Season, to taste, with kosher salt and pepper. Saute, stirring occasionally, until vegetables are tender. Turn heat down to low when they are tender.
  2. Meanwhile, in a large skillet over medium-high heat, Add your meat and season with plenty of salt and pepper for flavor. Cook, while breaking up the meat with the back of a spoon, until it is no longer pink. Drain off excess fat and add into the pot with the sauteed veggies.
  3. Add the tomato sauce, diced tomatoes, beef broth, chili powder, and paprika. Turn heat to medium and bring to a boil, then reduce heat so that the chili is just simmering.
  4. Simmer, uncovered and stirring occasionally, for about 1 hour. The chili should reduce a bit and thicken (if you like yours more soupy, simmer it covered).
The Defined Dish http://www.thedefineddish.com/