[2017] 500 Paleo Diet Recipes Read online

  Directions:

  Put some water in a pot and bring to a boil over medium high heat.

  Add tomatoes, leave them in boiling water for 2 minutes, drain and rinse them.

  Peel, chop and put them in your food processor.

  Add red onion, cucumber, red bell pepper, green bell pepper, chili pepper, garlic, tomato juice, water, vinegar, orange zest, olive oil, a pinch of salt and black pepper to the taste and pulse really well until you obtain cream.

  Ladle into soup bowls and serve cold.

  Enjoy!

  Nutrition: calories 140, fat 1, fiber 1, carbs 3, protein 2

  Tasty Veggie Soup

  We suggest you try a tasty Paleo veggie soup today! You will love it!

  Preparation time: 10 minutes

  Cooking time: 15 minutes

  Servings: 4

  Ingredients:

  1 yellow onion, chopped

  2 carrots, chopped

  6 mushrooms, chopped

  1 red chili pepper, chopped

  2 celery sticks, chopped

  1 tablespoon coconut oil

  A pinch of sea salt

  Black pepper to the taste

  A handful dried porcini mushrooms

  4 garlic cloves, minced

  4 ounces kale, chopped

  1 cup canned tomatoes, chopped

  1 zucchini, chopped

  1-quart veggie stock

  1 bay leaf

  Some lemon zest, grated for serving

  A handful parsley, chopped for serving

  Directions:

  Set your instant pot on Sauté mode, add oil and heat it up.

  Add celery, carrots, onion, a pinch of salt and black pepper, stir and cook for 2 minutes.

  Add chili pepper, garlic, dried mushrooms, and mushrooms, stir and cook for 2 minutes.

  Add tomatoes, stock, bay leaf, kale and zucchinis, stir, cover pot and cook on High for 10 minutes.

  Release pressure, stir soup again, ladle into bowls, top with lemon zest and parsley and serve.

  Enjoy!

  Nutrition: calories 150, fat 2, fiber 2, carbs 4, protein 6

  Simple Chicken Soup

  It’s very easy to make this tasty soup, and it will taste delicious!

  Preparation time: 10 minutes

  Cooking time: 15 minutes

  Servings: 2

  Ingredients:

  1 red bell pepper, chopped

  1 teaspoon coconut oil

  1 yellow onion, chopped

  ¼ cup pickled jalapeno peppers, chopped

  2 garlic cloves, minced

  1 tablespoon ghee

  1 teaspoon cumin, ground

  1 teaspoon coriander, ground

  1 teaspoon oregano, dried

  1 and ½ cups chicken breast, cooked and shredded

  2 and ½ cups chicken stock

  2 cups kale, torn

  Zest from 1 lime, grated

  Juice from 1 lime

  A pinch of sea salt

  15 ounces canned tomatoes, chopped

  2 tablespoons spring onions, chopped

  3 tablespoons pumpkin seeds, chopped

  1 avocado, peeled, pitted and sliced

  1 teaspoon sweet paprika

  3 tablespoons coriander, chopped

  Directions:

  Heat up a pot with the oil over medium heat, add onion, stir and cook for 2 minutes.

  Add red bell peppers, stir and cook for 1 minute.

  Add garlic, jalapenos, oregano, cumin, coriander, and ghee, stir and cook for 1 minute more.

  Add tomatoes, kale, chicken, lime zest, stock, lime juice and a pinch of salt, stir, bring to a boil, cook for 5 minutes and take off heat.

  Heat up a pan over medium heat, add pumpkin seeds, toast them for 2 minutes and take off heat.

  Ladle soup into bowls, top with pumpkin seeds, green onion, paprika, chopped coriander and avocado and serve.

  Enjoy!

  Nutrition: calories 170, fat 2, fiber 3, carbs 4, protein 7

  Tasty Green Soup

  This green soup is so healthy and 100% Paleo!

  Preparation time: 10 minutes

  Cooking time: 25 minutes

  Servings: 6

  Ingredients:

  2 leeks, chopped

  2 tablespoons ghee

  4 celery sticks, chopped

  4 garlic cloves, minced

  2 broccoli heads, florets separated

  1 small cauliflower head, florets separated

  2 handfuls spinach, chopped

  8 cups veggie stock

  1 handful parsley, chopped

  1 tablespoon coconut cream

  A pinch of nutmeg, ground

  Black pepper to the taste

  Directions:

  Heat up a pot with the ghee over medium heat, add garlic and leeks, stir and cook for 3 minutes.

  Add broccoli, celery and cauliflower, stir and cook for 5 minutes,

  Add stock, bring to a boil, cover pot and cook for 15 minutes.

  Add parsley and spinach, stir and blend using an immersion blender.

  Add black pepper and nutmeg, stir, ladle soup into bowls and serve with some coconut cream on top.

  Enjoy!

  Nutrition: calories 103, fat 4, fiber 3, carbs 10, protein 4

  Delicious Mushroom Cream

  This amazing Paleo soup will impress everyone! Try it!

  Preparation time: 10 minutes

  Cooking time: 20 minutes

  Servings: 4

  Ingredients:

  1 ounce dried porcini mushrooms

  1 leek, chopped

  2 tablespoons olive oil

  1 celery stick, chopped

  3 garlic cloves, chopped

  14 brown mushrooms, chopped

  1 tablespoon thyme, chopped

  3 cups veggie stock

  1 sweet potato, peeled and chopped

  2 bay leaves

  ½ teaspoon Dijon mustard

  1 teaspoon lemon zest, grated

  ½ teaspoon black pepper

  1 tablespoon lemon juice

  3 tablespoons sunflower seed butter

  Directions:

  Put dried mushrooms in a small bowl, cover with boiling water, leave aside for 10 minutes, strain, reserve water and chop them.

  Heat up a pot with the oil over medium heat, add celery and leek, stir and cook for 5 minutes.

  Add mushrooms, thyme, garlic and sweet potatoes, stir and cook for 1 minute.

  Add dried mushrooms and half of their liquid, stock, bay leaves, mustard, black pepper and lemon zest, stir, cover pot and simmer soup over medium heat for 15 minutes.

  Discard bay leaves, use an immersion blender to make your mushroom cream, add lemon juice and sunflower seed butter, stir well, ladle into bowls and serve.

  Enjoy!

  Nutrition: calories 100, fat 2, fiber 1, carbs 4, protein 3

  Amazing Seafood Soup

  You’ve never tried something like this before! We can assure you!

  Preparation time: 2 hours and 10 minutes

  Cooking time: 30 minutes

  Servings: 4

  Ingredients:

  1 pound cod fillets, cubed

  10 garlic cloves, minced

  3 tablespoons olive oil

  1 tablespoon lemon juice

  ¼ cup parsley, chopped

  1 yellow onion, chopped

  2 tomatoes, chopped

  1 tablespoon tomato paste

  2 bay leaves

  2 and ½ cups water

  A pinch of sea salt

  Black pepper to the taste

  1 pound shrimp, peeled and deveined

  10 cherry tomatoes, halved

  1 pound mussels, scrubbed

  Directions:

  In a bowl, mix 6 garlic cloves with 2 tablespoons oil, parsley and lemon juice and stir.

  Add fish cubes, toss to coat, cover bowl and keep in the fridge for 2 hours.

  Heat up a pot with the rest of the oil over medium high heat, add onion, stir a
nd cook for 2 minutes.

  Add the rest of the garlic, stir and cook for 1 minute.

  Add tomatoes, tomato paste, bay leaves, water, salt, pepper and marinated fish, stir, bring to a simmer and cook for 10 minutes.

  Add shrimp, cherry tomatoes and mussels, stir and cook for 6 minutes more.

  Discard unopened mussels, ladle soup into bowls and serve.

  Enjoy!

  Nutrition: calories 160, fat 2, fiber 2, carbs 4, protein 7

  Shrimp And Chicken Soup

  The combination is really delicious! Trust us!

  Preparation time: 10 minutes

  Cooking time: 30 minutes

  Servings: 4

  Ingredients:

  5 tablespoons curry paste

  1 tablespoon coconut oil

  1 big chicken breast, cut into thin strips

  4 tablespoons coconut aminos

  2 cups chicken stock

  Juice from 1 lime

  1 and ½ cups coconut milk

  1 pound shrimp, peeled and deveined

  ½ cup coconut cream

  A small broccoli head, florets separated

  5 Chinese broccoli leaves, chopped

  1 zucchini, chopped

  1 carrot, chopped

  1 cucumber, chopped

  Some chopped cilantro, chopped for serving

  Directions:

  Heat up a pot with the oil over medium heat, add curry paste, stir and cook for 1 minute.

  Add chicken, stir and cook for 1 minute more.

  Add stock and lime juice, stir and cook for 2 minutes.

  Add coconut cream, aminos and coconut milk, stir and cook for 10 minutes.

  Add broccoli leaves, broccoli florets and carrots, stir and cook for 3 minutes.

  Add shrimp and zucchini, stir and cook for 2 minutes.

  Ladle into bowls, top with cilantro and cucumber pieces and serve.

  Enjoy!

  Nutrition: calories 160, fat 3, fiber 2, carbs 6, protein 8

  Zucchini Soup

  You will probably think that this is a very simple soup, but we want you to know that it’s so yummy and amazing!

  Preparation time: 10 minutes

  Cooking time: 20 minutes

  Servings: 4

  Ingredients:

  1 onion, chopped

  3 zucchinis, cut into medium chunks

  2 tablespoons coconut milk

  2 garlic cloves, minced

  4 cups chicken stock

  2 tablespoons coconut oil

  A pinch of sea salt

  Black pepper to the taste

  Directions:

  Heat up a pot with the oil over medium heat, add zucchinis, garlic, and onion, stir and cook for 5 minutes.

  Add stock, salt, pepper, stir, bring to a boil, cover pot, simmer soup for 20 minutes and take off heat.

  Add coconut milk, blend using an immersion blender, ladle into bowls and serve.

  Enjoy!

  Nutrition: calories 160, fat 2, fiber 2, carbs 4, protein 7

  Coconut And Zucchini Soup

  It’s an elegant and delightful Paleo soup!

  Preparation time: 10 minutes

  Cooking time: 15 minutes

  Servings: 2

  Ingredients:

  1 brown onion, chopped

  1 tablespoon coconut oil

  2 zucchinis, cubed

  A pinch of sea salt

  White pepper to the taste

  2 teaspoons turmeric powder

  3 garlic cloves, chopped

  1 teaspoon curry powder

  1 cup coconut milk

  1 cup veggie stock

  2 tablespoons lime juice

  Some chopped cilantro for serving

  Directions:

  Heat up a pot with the oil over medium heat, add onion, stir and cook for 4 minutes.

  Add garlic, salt, pepper, and zucchinis, stir and cook for 1 minute.

  Add turmeric and curry powder, stir well and cook for 1 minute more.

  Add coconut milk and stock, stir, bring to a boil, cover pot and simmer soup for 10 minutes.

  Add lime juice and cilantro, stir, ladle into bowls and serve.

  Enjoy!

  Nutrition: calories 140, fat 1, fiber 1, carbs 2, protein 1

  Delicious Cauliflower Cream

  This is one of the most textured and delicious soups you’ll ever taste!

  Preparation time: 10 minutes

  Cooking time: 20 minutes

  Servings: 2

  Ingredients:

  1 yellow onion, chopped

  2 tablespoons olive oil

  1 cauliflower head, florets separated and chopped

  3 cups veggie stock

  3 garlic cloves, minced

  Black pepper to the taste

  A pinch of sea salt

  ¾ cup bacon, chopped

  1 teaspoon coconut oil

  1 egg

  2 tablespoons cilantro, chopped

  Directions:

  Heat up a pot with the olive oil over medium heat, add onion, stir and cook for 4 minutes.

  Add stock, cauliflower and garlic, stir and bring to a boil.

  Reduce heat to medium-low, season with a pinch of salt and black pepper to the taste, cover pot and simmer soup for 10 minutes.

  Meanwhile, heat up a pan with the coconut oil over medium heat, add bacon, cook until it’s crispy, transfer to paper towels, drain grease and leave aside for now.

  Meanwhile, put water in a pot and bring to a boil.

  Place a bowl on top of boiling water, crack the egg into the bowl, whisk it for 3 minutes and take off heat.

  Take your cauliflower soup off the heat, blend it using an immersion blender, add whisked egg and blend some more.

  Ladle into bowls, sprinkle crumbled bacon and cilantro on top and serve.

  Enjoy!

  Nutrition: calories 200, fat 3, fiber 2, carbs 4, protein 7

  Nettles Soup

  You must really give this soup a chance! Try it!

  Preparation time: 10 minutes

  Cooking time: 20 minutes

  Servings: 3

  Ingredients:

  1 tablespoon coconut oil

  1 cup sweet potato, chopped

  1 yellow onion, chopped

  ½ broccoli head, florets separated

  ½ cauliflower head, florets separated

  1 bay leaf

  3 garlic cloves, minced

  Zest from 1 lemon, grated

  1 teaspoon Dijon mustard

  3 and ½ cups veggie stock

  Black pepper to the taste

  A pinch of sea salt

  4 cups nettles

  Juice of 1 lemon

  5 thyme springs, leaves separated

  4 bacon slices, cooked and crumbled

  ½ cup coconut cream

  Directions:

  Heat up a pot with the coconut oil over medium heat, add sweet potato, onion, broccoli, and cauliflower, stir and cook for 6 minutes.

  Add bay leaf, garlic, veggie stock, lemon zest, salt, pepper, and mustard, stir and bring to a boil.

  Reduce heat, cover pot and cook for 10 minutes.

  Meanwhile, put water in a pot and bring to a boil.

  Cut nettles leaves with scissors, add leaves to water, leave there for 2 minutes, drain them and transfer them to the pot with the soup.

  Cook for 3 minutes more, add lemon juice, blend using an immersion blender and then heat up the soup again.

  Add thyme and coconut cream, stir, cook for 1 minute and ladle into soup bowls.

  Top with bacon and serve.

  Enjoy!

  Nutrition: calories 170, fat 2, fiber 2, carbs 2, protein 8

  Sweet Potato Soup

  Sweet potatoes are allowed on a Paleo diet! So, make this soup today for you and your loved ones!

  Preparation time: 10 minutes

  Cooking time: 25 minutes

  Servings: 2

  Ingredients:

  4 tablespoons olive oil

  5 garlic clo
ves, minced

  1 sweet potato, chopped

  4 lemon peels

  ½ teaspoon cumin seeds

  Black pepper to the taste

  14 ounces veggie stock

  A pinch of sea salt

  4 tablespoons pine nuts

  Directions:

  Heat up a pot with the oil over medium heat, add garlic, stir and cook for 4 minutes.

  Add lemon peel, sweet potato, stock, cumin, a pinch of salt and black pepper to the taste, stir, bring to a boil and cook for 15 minutes.

  Heat up a pan over medium high heat, add pine nuts, stir and cook for 4 minutes.

  Discard lemon peel from soup, blend it using an immersion blender and mix with half of the pine nuts.

  Blend again, ladle into bowls and sprinkle the rest of the pine nuts on top.

  Enjoy!

  Nutrition: calories 150, fat 2, fiber 2, carbs 7, protein 3

  Kale And Sausage Soup

  This is a Portuguese style Paleo soup! It’s very tasty!

  Preparation time: 10 minutes

  Cooking time: 35 minutes

  Servings: 4

  Ingredients:

  1 yellow onion, chopped

  16 ounces sausage, chopped

  3 sweet potatoes, chopped

  4 cups chicken stock

  1 pound kale, chopped

  A pinch of sea salt and black pepper

  Directions:

  Heat up a pot over medium heat, add sausage, stir, brown on both sides and transfer to a bowl.

  Heat up the pot again over medium heat, add onion, stir and cook for 5 minutes.