Recipe: PTMollie pink vegetable soup #whole30 #paleo

Tuesday, January 20, 2015

In the autumn, my #whole30 friends clued me in to a Living Social voucher for Riverford home delivery.  This organic farm company delivery fruit, veg, and meat to your home.  The voucher I got was for 3 medium sized boxes of organic vegetables.  It was a sign that I should complete another whole30 in the coming months.  So here I am, halfway through and trying to be creative with my deliveries.  (For example, I ate cabbage for the first time.  And I liked it!)

Here is a recipe for soup using the bits and bobs that were delivered to me.  I am excited that it turned out pink, and will now call it my signature soup.  I am proud to say it is also #whole30 and #paleo complaint.

Enjoy!

Ingredients
Boiling vegetables in chicken stock
1 liter chicken stock
300 ml water
5 small tripoli potatoes, peeled and chopped
1 head of broccoli, chopped
1 beetroot, peeled and chopped
2 tablespoons coconut oil
1-2 medium onions, peeled and chopped
1 tsp allspice
2 tsp ginger
1 tsp nutmeg
Salt and pepper to taste

Directions
1.  Boil potatoes, broccoli, beetroot in chicken stock and water.
Onions cooking in spices
2.  While it is boiling, saute onions in coconut oil and spices until onions are soft
3.  Once potatoes are done (stab with fork and if potato slides off fork, it is done), add cooked onions.
4.  Continue to boil for 10 minutes.
5.  Blend bit by bit to a smooth consistency.  Have a second bowl nearby to pour blended soup into.
6.  Serve warm with salt and pepper to taste


It really is pink. And delicious!



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