3 Deliciously Creamy Paleo Immersion Blender Soups

Soups-recipes

I like cooking, don’t get me wrong. But sometimes I just want to get home to an already made dinner am I right? With that said, one of my favourite meals to prepare is soup. Why? Well a few reasons…

  1. It can be batch cooked and last for the whole week
  2. You can add almost anything to it 
  3. It is easy on the digestive system
  4. I can literally just roughly chop, throw in a pot of boiling water and read a book while I wait

Immersion blenders come seriously in handy when it comes to soup. There are so many ingredients you can hide behind this trick which makes it great for kids! Add some food colouring after blending if you so desire for a more Willy Wonka-type cuisine. I like blending up my veggie soups as it gives it a delightfully creamy consistency. A little drizzle of coconut milk and you’re good to go!

Here are 3 of my favourite Creamy Paleo Immersion Blender Soups, enjoy!

Cauliflower, Butternut and Leek Soup (serves 4)

Ingredients:

1 big or 2 small heads of cauliflower, washed and cut into florets

3 cups of chopped butternut

1 leek, washed and chopped

4 cups of bone broth or water

1 tsp salt

1 tsp paprika

½ tsp cinnamon

Pepper to taste

Method:

Put all ingredients into a pot and bring to a boil then cover and let simmer on low-medium

heat until all the vegetables are soft and falling apart. About 40 minutes. Turn off the heat

and allow to cool slightly. Using an immersion blender, blend until smooth. Store up to a

week in the fridge or in the freezer indefinitely.

 

Creamy Broccoli and Mushroom Soup (serves 4)

Ingredients:

1 onion, peeled and chopped

1 Tbs coconut oil

3 cups of mixed mushrooms

2 heads of broccoli, washed and cut into florets

4 cups of bone broth or water

1 tsp mixed dried herbs

1 tsp salt

Pepper to taste

½ cup coconut cream

Method:

In a pot, fry onion and mixed herbs in coconut oil until onions are soft. Add the mushrooms

and cook until soft. Add the remaining ingredients except for the coconut cream and bring to

a boil. Simmer covered on low until broccoli is soft then turn off heat and let cool slightly. Add

the coconut cream and blend with an immersion blender until smooth.

 

Tomato and Zucchini Soup (serves 4)

Ingredients:

1 onion, peeled and chopped

1 Tbs coconut oil

2 cloves of garlic, peeled and chopped

6-8 medium sized tomatoes

2 zucchini’s

4 cups bone broth

1 tsp mixed dried herbs

1 tsp salt

Pepper to taste

Method:

In a pot, fry the onion and herbs in coconut oil until onions are soft. Add the garlic and cook

for a couple minutes. Add the remaining ingredients and bring to a boil. Turn heat to low and

simmer covered until vegetables are soft and falling apart. Wait into cooled slightly then

blend using an immersion blender. Serve with a dash of cream or coconut cream.

 

Want more delicious and easy paleo recipes? Check some of these out…

Chicken Chili and Thyme Casserole

Cajun Sausage and Veggie Casserole

Butter and Lemon Baked Basa Fillet with Tomatoes

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