Description
This comforting paleo soup recipe features tender meats and nutrient-dense vegetables simmered in a rich bone broth. It’s an easy-to-make, flavorful dish perfect for any meal.
Ingredients
- 2 tbsp avocado oil, coconut oil, or ghee
- 1.5 lbs paleo-friendly stew meat (beef chuck, lamb shoulder, or chicken thighs), cut into 1-inch pieces
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups bone broth (beef or chicken)
- 1 (14.5 oz) can diced tomatoes, undrained (optional, check for paleo compatibility)
- 1 bay leaf
- 1 tsp dried thyme or 3–4 sprigs fresh thyme
- 1/2 tsp dried oregano
- 1/4 tsp smoked paprika (optional)
- 1 head cauliflower, cut into florets
- 2 cups chopped kale or spinach
- Sea salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Step 1: Prep Ingredients. Dice meat, chop all vegetables and aromatics. Pat meat dry.
- Step 2: Sear Meat & Sauté Aromatics. Heat oil in a large pot over medium-high. Sear meat until browned in batches, remove. Add onion, carrots, celery; sauté 5-7 mins. Add garlic, cook 1 min.
- Step 3: Build Broth Base. Deglaze pot with a splash of broth. Return meat. Add remaining bone broth, diced tomatoes (if using), bay leaf, dried thyme, oregano, and paprika.
- Step 4: Simmer. Bring to a simmer, reduce heat to low, cover, and cook 1.5-2.5 hours (or until meat is tender). Add cauliflower during the last 30 minutes, and kale/spinach during the last 10 minutes.
- Step 5: Finish. Remove bay leaf. Season with salt and pepper to taste. Garnish with fresh herbs before serving.
- Prep Time: 20 mins
- Cook Time: 2 hours 15 mins