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Good morning from Santa Barbara! I’m currently cuddled up in bed, sipping on a cup of nespresso with an extra shot of espresso, thinking about when I’m actually going to get out of bed and get my life together. Why is daylight savings ALWAYS hard? Always. Yesterday I woke up at some obscene time in the 4am hour and finally huffed and puffed my way to the gym at 5am because I was so annoyed that I was up that early. And this morning I didn’t wake up until 7am. Which I know sounds stupid, but that’s super late for me. I almost always wake up at 5:30am, even on the weekends. Even as a child, my parents had to finally make a rule that I couldn’t wake them up until 7am because I would wander in their bedroom at 5am asking for breakfast on a Saturday. Psycho. But they also made the mistake of feeding me donuts as a child. What did they expect? Once you taste donuts, you can’t go back from that.

I also punched my mom in the face as a toddler when she wouldn’t buy me donuts. I was addicted to sugar from an early age…obviously.

Anywho, I fly back to Denver this evening then I’m hitting the ground running. I’m super behind with work and I also have a friend in town, so as soon as I land I start to prep recipes from tomorrow. The vacation is officially over. And I’m ready for it! I’ve been eating and drinking my way through Santa Barbara and my body needs a break. I don’t know how people drink wine every night because I did it a couple nights in a row and I felt like absolute dog sh*t. I would barely have a buzz and I would end up sleeping like poo and wake up with bags under my eyes. Alcohol is crazy. I always forget how incredibly poisonous it is until I add it back in for a few days and it smacks me in the face. Brutal. I’m definitely ready for boat loads of water, my routine and my little puppy dog. But I truly can’t wait to come back to Santa Barbara! I’m going to do a full recap of my trip on the blog tomorrow!

In the meantime, you should totally make this soup before the weather begins to turn and soup season is out! I don’t know about you, but onion and garlic on anything makes the world better, especially when you roast and caramelize. I could seriously just eat caramelized onions as a snack. And I have. This soup will fill you up without weighing you down. And I love that it’s super creamy without any starch or cream! I hope you love it as much as I do! Now go have the best Tuesday yet. And if it’s not the best Tuesday yet, go buy yourself a nespresso machine. I’m ready to go explode out of my room and I have even finished my full cup yet. Caffeine is the best.


Roasted Garlic Cauliflower Soup
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 60 minutes
Serves 4-6
Ingredients
  • 2 heads of garlic
  • olive oil 
  • pinch of salt
  • 2 yellow onions, thinly sliced
  • 32 ounces of frozen cauliflower (2 16-ounce packages)
  • 48 ounces chicken bone broth 
  • 2 tablespoons honey*
  • salt and pepper, to taste
  • pinch of red pepper flakes
  • fresh dill, for garnish
Directions
  1. Preheat the oven to 400 degrees F. Slice off the top each head of garlic to expose the cloves inside. Place the garlic on a piece of foil then drizzle with about a tablespoons of olive oil on each and wrap the foil around the garlic bulb. Roast until cloves are lightly browned and tender, about 35-40 minutes.
  2. While the garlic cooks, place a large pot (I used a le creuset dutch oven) over medium to medium-low heat, add 2-3 tablespoons of olive oil then add the sliced onions and let them cook down for 20-25 minutes, stirring every couple minutes to make sure they cook evenly (you may need to turn down the temperature if some onions begin to brown too quickly). Once they are about halfway through the cooking processing, thoroughly salt the onions. When the onions are brown and caramelized, use a slotted spoon to remove and set aside for later.
  3. Add the frozen cauliflower, bone broth, honey, a generous amount of salt and pepper, red pepper flakes and all of the roasted garlic cloves to the pot. You can use a knife to easily pop them out of the bulb or just simply squeeze them out. Cover and let cook for 15 minutes under medium heat. 
  4. Once cauliflower is fork tender, use an immersion blender to blend the soup until it's creamy and completely smooth.
  5. Top soup with caramelized onions, cracked black pepper and fresh dill!

by

Recipe Notes

*this honey is totally optional. it's only a small amount but i really think it changes up the flavor profile and goes nicely with the other ingredients.

0.0 rating


____________

You May Also Like:

Roasted Asparagus & Cauliflower Soup

Creamy Cauliflower Shrimp Chowder

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Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

This post contains some affiliate links and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!

The post Roasted Garlic Cauliflower Soup appeared first on PaleOMG - Paleo Recipes.

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When you think about your last meal, what does it look like? It’s probably not something you think about that often, but since all I really listen to is true crime podcasts, I know that day could be just around the corner. And I want to be prepared. So how I prepare is eating curry almost every day. That way if anything happens, I won’t be disappointed in the after life.

Something I’ve been noticing lately is that I’ve been craving less meat than usual. Normally I have a clean source of protein every meal, but more often than not I’ve been skipping the protein and just adding in extra vegetables. I don’t know what that’s about since I personally love meat. But now that I want it a little less, I’ve been trying some new veggies that I swore off for the longest time. And one of those veggies is the eggplant. And not because of it’s use on social media as a man’s participle. Mostly because the texture is weird AF. But my friend ordered the miso eggplant at a restaurant recently and it was the best thing I’ve maybe ever taste. Ever since then, eggplant and I get along.

That entire paragraph now feels like a sexual innuendo. I’m uncomfortable.

You know what else is uncomfortable? The Khloe-Tristan-Jordyn debacle. Man I love me some Kardashian drama. My life really lacks drama most days which I really appreciate, but it’s quite interesting to hear about other people’s drama. Is that selfish and kind of gross? For suuuuure. But I haven’t watched much reality tv lately so this is giving me my fix. If you don’t know what I’m talking, just simply google those names or search details on instagram. Instagram will lead you into a rabbit hole of details and some fantastic memes. I know what I’m doing with my Thursday.

Just kidding, I’m getting a spray tan. The most drama I’ll be dealing with this afternoon is trying to scrub off the remanence of my last spray tan that lingers behind on my knee caps.

Man I’m boring. But this panang curry isn’t! Kloveyoubyyyyyye.


Easy Veggie Panang Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 5-6
Ingredients
  • 3 (14 ounce) cans of full fat coconut milk
  • about 5 ounces red thai curry paste
  • 2 small sweet potatoes, peeled and cubed
  • 2 carrots, peeled and diced
  • 1 eggplant, cubed
  • 1 red bell pepper, diced
  • 1/2 sweet onion, thinly sliced
  • 2 tablespoons sunflower seed butter
  • 1 tablespoon honey
  • 1 teaspoon fish sauce
  • 1 teaspoon lime juice
  • salt, to taste
  • mint leaves, for garnish
  • thai basil leaves, for garnish
Directions
  1. Place coconut milk and curry paste in a large pot over medium heat and whisk to combine. Then add sweet potatoes and carrots. Set timer to 10 minutes and let it come to a low boil. 
  2. After the 10 minutes is up, add the eggplant, red bell pepper, onion, sunflower seed butter, honey, fish sauce, lime juice and salt. Mix to combine then cover and cook for another 10 minutes.
  3. Remove lid, taste to see if the curry needs any extra lime juice or salt then serve up! Add cauliflower rice, any source of protein, or just eat on its own! And don't forget to garnish it with a little mint and thai basil.

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More Curry in a Hurry!

Instant Pot Thai Curry Noodle Bowls

Thai Curry Pumpkin Soup

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Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

The post Easy Veggie Panang Curry appeared first on PaleOMG - Paleo Recipes.

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Well hello out there!! I’m finally writing you from my favorite spot – my couch. I’m not in an airplane or in an Airbnb or at a coffee shop on the other side of the world. I’m simply sipping on my Nespresso coffee with my little panda puppy dog in my lap. It’s my favorite way to start the morning. Except when he’s farting. Like he just did. That’s not part of my favorite morning routine. After being gone for 10 days, it feels so nice to be back home to home cooked meals, my favorite CrossFit workouts, and Jackson. I absolutely adore traveling, but I really am a homebody.

It felt REAL WEIRD coming back to normal life yesterday. For one, I forgot how to drive. Not only do they drive on the other side of the road in New Zealand, but we had the tiniest car ever imaginable. And it felt even tinier when we had 4 people in it and 8 suitcases. It was a bit of an issue. So most of the time, I just let the dudes drive. Then immediately almost hit a car coming out of the driveway yesterday. I also forgot how to email. I was already really terrible at emailing, but I didn’t even glance at my email while I was on vacation. And now it’s overrun with spam then really important emails, both of which I’m still ignoring. It’s a problem. Now something Jackson forgot how to do is sleep in his own bed. My SIL watched him at our house while we were gone and he became quite accustomed to sleeping in bed with her. So I am in the midst of breaking that habit (sadly, my husband isn’t down with sleeping with a dog butthole in his face…weird eh?) while trying to remember how to live at home again. It’s all quite challenging. Not really, but I like whining anyways.

I’m going to do a full New Zealand recap on the blog next week, but until then, let’s eat soup. When we left for New Zealand, it was snowing in Colorado and our flight was delayed. When we landed in New Zealand, it was snowing and our flight was rerouted. So it’s safe to say it’s been cold everywhere we’ve been to lately. Which means I’m craving soup like a MOFO. And now that I’m back home, I have big plans to make this soup, my Instant Pot Creamy Gnocchi Soup, my Instant Pot Creamy Tomato Pesto Soup and my Mexican Pumpkin Soup. Have you tried these soups yet? If you’re a soup freak like me and you’re sick of being cold, highly recommend these. Just trust me, ok?!


Instant Pot Taco Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serves 4-5
Ingredients For the soup
  • 2 pounds ground beef
  • 2 tablespoons taco seasonings
  • 1-2 teaspoons salt
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 yellow onion, diced
  • 32 ounces chicken bone broth
  • 1 cup diced green chiles
  • 1 cup jalapeño cilantro salsa
  • 1/4 cup hot sauce (I used Frank's Red Hot)
For the garnishes
  • sour cream or coconut sour cream
  • cilantro
  • sliced avocado
  • diced green onions
  • sliced jalapeño
Directions
  1. Place the basin in the 8 quart instant pot then press the sauté button on high. Add hot ground beef, break into pieces and cook until browned. Press the cancel button to turn off the sauté function.
  2. Top the ground beef with taco seasonings, salt, peppers, onion, broth, green chiles, salsa, and hot sauce. Mix to combined. 
  3. Secure the lid of the instant pot, close off the pressure valve then press soup button and press the down button to 10 minutes.
  4. Once the time goes off, release the pressure then remove the lid and use a ladle to mix it all together. 
  5. Top each bowl of soup off with all the garnishes before serving!

by

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Think Outside the Taco!

Taco Pizza

Taco Lasagna Casserole

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This post contains some affiliate links and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!

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{ NEW COOKING VIDEO! }

I don’t care what you’re doing right now, even if you’re at work or giving birth to a human or driving your uber to the airpot – I need you to stop what you’re doing and go to Trader Joe’s to get their Cauliflower Gnocchi. Because it is LIFE CHANGING. Trader Joe’s has some of the best snacks around, but they have cruuuuuushed it by creating this gnocchi. I love it so damn much.

But can we also just rewind a bit and take a second to really think about all the people we trust in uber to drive us somewhere and not kill us? My uber drivers have been sketch AF lately. And they all smell really bad. I may not wash my hair for weeks at a time, but I wash my damn armpits. People should take notes from me. Actually, washing your hair weekly is important. Only take my notes when they include details about gnocchi.

So let’s talk about this gnocchi for a sec. Because, as I said before, it’s life changing. When you hit up Trader Joe’s, do yourself a favor and buy 4-5 bags. You can thank me later because you’ll probably want to eat the gnocchi every single night and going to the store is annoying. And then I’ll be pissed because I won’t be able to find the gnocchi anywhere. But you know what? It’s worth it if you’re making my recipes. And I promise you, you won’t be disappointed with this one.

But just a heads up – DO NOT, I repeat, DO NOT follow the directions on the packaging. They are bullsh*t directions and you will end up with balls of goo for dinner and a dirty ass pan. And sure, the goo still tastes good, but it’s not quite the aesthetic appeal you’re looking for. I failed about 23879238i0 times trying to make these little gnocchi balls and it wasn’t until Michelle Tam from Nom Nom Paleo shared on her IG stories how to make it, that I was finally able to make the perfect gnocchi. I share all the helpful tips in this video above!

Speaking of grocery shopping, I finally made the grown up decision to start getting with the times and  grocery shopping online. I already use Thrive Market monthly, but I normally grocery shop 4-5x per week, depending on how much I’m cooking for the blog that week. So cutting that down to maybe 1-2x per week would be lovely. I tried instacart last week when my face looked like I put it through a wood chipper after a profractional treatment, but it was hella expensive. Luckily many of my friends and PaleOMG readers recommended Amazon Prime Now which delivers groceries from Whole Foods for FREE!! And after hearing about my friend who has done it for 9 months and LOVES IT, I finally bit the bullet, downloaded the app and had my groceries delivered 2 hours later. I even told them to ring the doorbell and leave the groceries, Home Alone style, so I didn’t have to interact with the kind human at my doorstep. It even sends you step-by-step updates on your order and it’s delivery. It was magical. And I got an hour of my life back. And I’m sure everyone out there can agree that an extra hour in their day is pretty much the best. I got so much done in that one extra hour!!

I feel like grocery delivery services are a huge life hack for me. It saves me so much time and it’s actually saving me money but I’m not purchasing a ton of last minute impulse buys like cookies I’ve never seen or a dip that will make me gain 14 pounds in a week. So I have two questions for you –

  1. Have you tried grocery delivery services and what do you think of them?
  2. What other life hacks have you figured out lately that are saving you time and money?

Let’s life hack together!!

And my life hack tip for you today is to stop what you’re doing and go get 15 packs of gnocchi. Do it now!!


Instant Pot Creamy Gnocchi Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Serves 4
Ingredients
  • 1 package of Trader Joe's Cauliflower Gnocchi

  • 3 tablespoons ghee

  • 1lb hot ground Italian sausage

  • 32 ounces of chicken bone broth

  • 1 (16 ounce) bag of frozen cauliflower

  • 1 (14 ounce) can of garlic herb diced tomatoes

  • 2 garlic cloves, diced

  • salt, to taste

  • 1 red bell pepper, diced

  • 1 bundle of kale, roughly chopped

  • salt and black pepper

  • fresh basil, for garnish

Directions
  1. Place the frozen gnocchi on a plate and into the microwave for 3 minutes, until soft. Pat with a paper towel to dry. Place a nonstick skillet over medium-low heat. Add ghee and gnocchi. Cook for about 15 or so minutes, flipping halfway through. Once finished cooking and brown on both sides, sprinkle with salt.
  2. While the gnocchi cooks, place the basin in the 8 quart instant pot then press the sauté button on high. Add hot Italian sausage, break into pieces and cook until browned. Remove with a slotted spoon and set aside.
  3. Add broth, cauliflower, tomatoes, garlic cloves and salt.  Secure the lid of the instant pot, close off the pressure valve then press soup and press the down button to 10 minutes.
  4. Once the time goes off, release the pressure then remove the lid and use an immersion blender to blend all ingredients until creamy and smooth.
  5. Then add bell pepper and kale along with some salt and pepper. Seal the lid again, close off the pressure valve then press soup button and down to 10 minutes. Once finished, release the pressure valve then remove lid and add Italian sausage and gnocchi and mix to warm through.
  6. Top with extra black pepper and basil before serving.

by

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More Instant Pot Soup For You!

Instant Pot Creamy Tomato Pesto Soup

Game Day Instant Pot Buffalo Chicken Soup (+Cooking Video!)

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Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

This post contains some affiliate links and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!

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Good morning from Charleston, SC!! Mornings are much more challenging coming from Denver where it’s two hours earlier. It’s 8am here which means, if your brain is working and you can do math (unlike me), it’s 6am in Denver. I’m suppose to workout soon before our day gets started, but I’d rather sit here and let my coffee set in. There’s some hard proof that I’m old. When I use to wake up at 6am, I felt like I was ready to conquer the world. Now I wake up and look like I’ve aged 8 years and my face is screaming for an eye mask. Aging is so fun.

Speaking of aging and trying to do it gracefully, I’m getting another profractional done on Thursday. Which means I won’t be able to leave my house until Sunday since my face will be a 1970’s horror film. How fun. When your parents and everyone in your entire life tells you not to pick at your face when you’re younger, YOU NEED TO LISTEN, YOU F*CKING IDIOT. Because it will come back to haunt you at some point and you’ll have to go to drastic measures to turn back time while having no friends because no one can stand to look at your bloody face.

How much does this conversation make you want to eat tomato soup?

This trip to Charleston to visit my girlfriends was much needed. I don’t get to see them very often since we are all over the country. But now that it’s such a short trip, I feel like we aren’t seeing much of Charleston…we’re just eating it. So much eating. Whenever I travel with my husband, we always do things because he can’t sit still. But when I’m with my girlfriends, we pretty much only think about food and working on our computers. I know that sounds suuuuupes lame, because it is, but it’s so fun to hang out with other women who have a similar job to me. I usually just spend most of my time sitting solo in my home with my bloody sketch face. But when I’m with these ladies, we get to brainstorm ideas and encourage each other to keep moving, even through self doubt. Women empowering women are pretty much the best.

But anywho, I need to get back to hanging out with them because I already head home tomorrow. And have to spend a few hours in Baltimore. What’s Baltimore like? More so, what’s the Baltimore airport like? Anything good? Is it sketch? Can I be fed and entertained for a few hours while I’m stuck there? Give me the deets because all I know about Baltimore is that it’s where the crime from season 1 of Serial in the Adnan Syed case occurred. That’s literally all I know about Baltimore. Yes, I know, I suck.


Instant Pot Creamy Tomato Pesto Soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 4-6
Ingredients
  • 2 (28 ounce) cans of whole, peeled San Marzano tomatoes
  • 1 (16 ounce) bag of frozen cauliflower
  • 1 (32 ounce) container of chicken bone broth
  • 3 tablespoons basil pesto (I used this dairy-free brand, but you can also make your own) plus extra for garnish
  • 1-2 teaspoons salt (to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • basil leaves, for garnish
Directions
  1. Place all ingredients in an instant pot, secure the lid, close off the pressure valve and press the Soup button and press down to 15 minutes. 
  2. Once it is done cooking, release the pressure valve with a natural release or a quick release. Once you remove the lid, use an immersion blender to blend the soup until completely smooth. Taste to see if the soup needs any extra salt or pepper.
  3. Garnish the soup with extra basil extra and basil leaves!

by

0.0 rating


___________

More Soup for You!

Mexican Pumpkin Soup

Instant Pot Buffalo Chicken Soup (+Cooking Video!)

___________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

This post contains some affiliate links and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!

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{NEW COOKING VIDEO}

PaleOMG Roasted Asparagus & Cauliflower Soup - YouTube

I would love to get into the nitty gritty of soup and why this soup is crazy easy to make, but I have a schedule to keep. A Bachelor schedule. And remember, I’m a week behind here. Which is very upsetting because I heard the finale and after the final rose was INSANE. I already know what happens because I listen to the Reality Steve podcast, but still. I can’t wait to see it go down live. I’ve heard ABC went too far. Surprise surprise. Anything for the ratings!

But let’s go back to last week. When there was 4 hours of the Bachelor on. First, the women tell all then the overnight dates. I forgot to write down what happened on the women tell all because I was cooking dinner for my family instead. Food>Bachelor any day of the week. But I can say that Krystal’s real voice is way more fun to listen to. And even though she pisses everyone off, I kind of like her. She’s confident AF. Rude and condescending most of the time, but confident. Maybe I just suck? Yeah, that could be it. Also, Tia is totally going to be the next Bachelorette huh? She’s trying so hard.

Ok, let’s go to the overnight nights. It starts with Kendall’s in Peru. Kendall is the most level-headed person to ever grace this show (other than her obsession for stuffing dead animals she found in the woods…details, details) and even this show is making her question her own sanity. She keeps trying to talk herself into being in love with him, but she can’t fully commit. Their last date together is in some sand dunes where they ride dune buggies and almost fly over a cliff and die. Then they sandboard. After almost flying over a cliff and eating sh*t on hard sand a million times, they have picnic. Nothing like a sandy lunch to get you feeling romantic and in the mood. Then she says she’s falling in love with him and he says the same thing. Here’s the thing about Arie – he really likes following the same pattern for each date. He really loves loves. The next morning after they spend the night together, Arie asks – “How are you feeling physically after last night?” You’re gross, Arie. Go away. No wonder Kendall couldn’t commit.

The next overnight is with Lauren. And Lauren is ready to have a complete breakdown. I honestly don’t even remember what they did on their date. I know they sat in silence a lot. And she says she feels like she’s in love with him. Then he says that he loves her and would hate to lose her. Really, Arie? You’re the worst. The next morning she says she feels so much closer to him now and all they do is keep saying I love you. How pissed would you be if you were one of these women later on and saw that he was throwing out “I love you’s” like they were nothing. What a D.

Becca’s date is last and Becca really gets the shaft of all the dates. They have to hang out in some tent and then their overnight date is in a tent, too. With some crappy bed side tables they stole from a Motel 6. Lauren got a hot tub in her sweet hotel room and Becca gets scorpions in her cot and a port-o-potty a couple feet away from their bed. No thanks. Not romantic. But Becca doesn’t seem to care. She says, “I’m like, in love with him.” Like, totally Becca. She says like a lot, he tells her he loves her, then they have breakfast in the sand. You know, Peru has tables, too. You’re getting cheap on us, ABC.

The end of the show feels like the most scripted, planned bullsh*t I’ve ever watched. Becca’s ex-boyfriend (who I guess is the strength and conditioning coach for Stanford football) shows up in Peru first to talk to Arie, who doesn’t seem to give a sh*t in the slightest. Then he shows up at Becca’s doorstep with the worst flowers I’ve ever seen. Becca tries to act surprised, but she’s terrible at acting. He said he would have swam to Peru to see her. Why would you do that since ABC obviously contacted you and flew you out. They have some pointless conversation that takes up 30 minutes of our lives and he leaves, leaving the sh*tty flowers behind. That was unneeded, ABC.

At the end of the show, Kendall gets the boot. And she takes it like a champ. Except she keeps saying that she’s bummed she couldn’t get there with him. It’s ok you’re not in love with some random dude you met 6 weeks ago, Kendall. You’re a smart, strong woman. Who loves dead animals. You’ll be fine.

Omgggggg I can’t wait to finally watch the Finale tonight. Yaaaaaaasssss.

Roasted Asparagus & Cauliflower Soup
Total Time 0:00
Serves 4
Ingredients For garnish
Directions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Toss asparagus and cauliflower in avocado oil and top with salt and garlic powder.
  2. Cut off the end of the head of garlic to show the cloves. Pour just a tablespoon of olive oil on the head of garlic, sprinkle with salt then wrap foil around it. Place on baking sheet. Put baking sheet in oven to roast for 30 minutes.
  3. Once roasted, place in a large pot, add bone broth, red pepper flakes, and salt and pepper. Bring to a low boil then remove from heat. Use an immersion blender to blend the soup until smooth and pureed.
  4. In a small sauté pan, add avocado oil. Once hot, add thinly sliced shallots and cook until crispy on both sides, just 1-2 minutes.
  5. Top soup with fried shallots, red pepper flakes, and green onions

by

Recipe Notes
4.2 rating
23 reviews


_____________

More Soup Love:

Truffle Cauliflower Soup with Bacon, Brown Butter Crispy Sage & Pomegranates

Creamy Cauliflower Shrimp Chowder

______________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!


I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support with PaleOMG!

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First things first – this soup is DAMN delicious. I was so sad when it was gone because it made life more fun. And when I licked my last spoonful, life was less fun. And a less fun life is a real bummer. Luckily, I have one more sugar pumpkin just waiting to be roasted and pureed.

If I can recommend one thing for this recipe, DO NOT I repeat DO NOT use a canned pumpkin puree. It’s not anything close to the same as the real deal pumpkins. I’m totally down for canned pumpkin most of the time, but not for this recipe. No way, bro. Just trust me, ok?!

So today is the last day of my 1 month photography class and I have to say…I don’t really want to go. I was EXTREMELY bummed after the last class. The first 2 classes I went to were so awesome and I was getting so excited, but the last class was complete bull. The instructor (who I think is incredibly intelligent and a great instructor, just FYI) just talked for almost the entire class, but it wasn’t about our cameras. It was about his own personal experiences. And as much as I love hearing people’s stories, I don’t need to pay to do that. I can just go to a bar. Or talk to a rando on the street corner. Or call a freaking friend. Out of the 3 hours in class, we probably did 15 minutes of actual camera work and I left feeling like I knew less than when I walked in. And today we have homework due but I haven’t done any of it because I haven’t been excited enough to get it done. Oh, and because I have a 24/7 job that doesn’t exactly leave room for homework. I honestly wanted to skip the last class so I could get my own work done instead, but my husband is making me go. The bastard.

But I at least learned the basics so I’ve been able to take my camera off manual and figure out the settings on my own when it comes to food photos. I’m not sure it was worth the money in the end since I could have just asked my many friends who are photographers how to take it off of automatic. But hey, I guess I had to go back to school to be reminded why I never want to be in school again. It had been around 7 years of not stepping foot in a classroom and it was a great reminder that, I’m cool. Learning things in the real world is more fun. Sitting for 3 hours is NOT fun. Especially when 3 hours of time when you run your business is a big freaking deal.

Balls. I really need the sun to rise so I can get this homework done and move on with my life. Talk about a positive start to a Thursday.

No but seriously, make this soup!

Mexican Pumpkin Soup
Prep Time 15
Total Time 0:00
Serves 4-6
Ingredients
  • 2 (2-3lbs) sugar pumpkins (also called pie pumpkins) - 6 cups roasted pumpkin
  • 2 tablespoons melted ghee
  • 32 ounces beef or chicken bone broth
  • 1 pound chorizo
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 white onion, diced
  • 3 garlic cloves, minced
  • juice of 1/2 lime
  • 1 teaspoon chili powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • cilantro, for garnish
  • sliced green onions, for garnish
Directions
  1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Cut the sugar pumpkins in half, remove the stem and spoon out the seeds. Brush the inside and outside with ghee and sprinkle with salt. Place the hollow side down on the baking sheet and place in the oven to bake for 40-45 minutes, until the skin is browned and the pumpkin is fork tender.
  2. While the pumpkins roast, place a large dutch oven over medium heat. Add chorizo and break into small pieces until browned and no pink remains. Use a slotted spoon to remove the chorizo and set aside, then add onions and peppers, sprinkle with a pinch of salt and cook for about 10-15 minutes, until peppers are browned and onions are translucent. Add garlic and cook for another 2 minutes. Remove with a slotted spoon and set aside with the chorizo.
  3. When the pumpkin is done roasting, scoop the pumpkin away from the skin and add it to the dutch oven. Then add the bone broth along with lime and all the spices then use an immersion blender to blend the pumpkin until completely smooth. Taste to see if it needs any salt then let the soup come to a low boil for 10 minutes. 
  4. Lastly, add the chorizo and peppers back to the soup and cook for another 5 minutes to heat the chorizo through.
  5. Top soup with cilantro and green onions before serving!

by

Recipe Notes
4.3 rating
39 reviews


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More Soup Love:

Creamy Cauliflower Shrimp Chowder

Truffle Cauliflower Soup with Bacon, Brown Butter Crispy Sage & Pomegranates

______________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!


I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support with PaleOMG!

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New Cooking Video!

PaleOMG Buffalo Chicken Soup - YouTube

So get this. When I made this soup, both my sister-in-law and my husband said this was the best soup they had ever eaten. And believe me…they aren’t ones to toss around compliments, especially when it comes to food. These two could care less about food. Sometimes my sister-in-law will tell me that she forgot to eat until 4pm. What.The.F*ck. When she says some bullsh*t like that, I’m disappointed in being related to her. But I like to think that maybe I came into her life to help open her eyes to the love of food. And I succeeded for once with this soup! And guess what? It’s totes perfect for the Super Bowl this weekend!

Speaking of the Super Bowl, I’ve been trying to decide how I want to celebrate the end of football season on Sunday. I’m thinking about getting some work done in the AM, getting some photos of a recipe done, then going to grab a gluten free donut and maybe skip through the park while I chow down. Doesn’t that sound wonderful? Answer: yes.

Soooooo I don’t know if I’m just way behind or if I’m ahead of the curve but I have found my new favorite show on Netflix and already binged watched all the seasons. Have you watched Wentworth yet?! It’s like an Australian version of Orange is the New Black but 100% better. We got bored after the first season of OISNB and stopped watching it. But Wentworth is addictive. It’s sooooooo good. Please go watch it so we can talk incessantly about it! GO! (it’s soooooo much better than just watching football)

OMG, you guys. Ever since I’ve been back in Denver, I’ve been grumpy. Probably because social media has been exhausting and people keep biting my head off any chance they can get. But also the cold weather after being in Arizona for a few days is just dragging me down! BUT just the other day, a friend texted me a photo of an absolutely adorable english bulldog that was for sale because the family of 6 just couldn’t take care of her anymore. We’ve been thinking about getting Jackson a brother or sister for a while, but we decided to just let it happen and if something comes up, we will look into it. Well, this adorable little girl came onto our radar and my husband said we should sleep on it before contacting the owner. The next day he told me to text the owner and guess what? Someone already picked her up. I got myself all excited about Jackson having a new friend and now I’m totally bummed. Poop.

I think the Sunday gluten free donut will make everything better.

Game Day Instant Pot Buffalo Chicken Soup
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
Serves: 4-6
Ingredients
  • 2 tablespoons [url href=”https://www.amazon.com/gp/product/B01LWAKFTH/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01LWAKFTH&linkCode=as2&tag=paleomg08-20&linkId=981f7e2dcca87107e6c23a3ab64f583d” target=”_blank”]ghee[/url]
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 white onion, minced
  • 3 garlic cloves, minced
  • 4 cups cauliflower florets (I used a frozen bag of cauliflower that was defrosted – it cooks quicker and a little better)
  • 32 ounces [url href=”https://www.amazon.com/gp/product/B0146I3ND2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0146I3ND2&linkCode=as2&tag=paleomg08-20&linkId=d51a6630e3907b13ea137a87f7d11219″ target=”_blank”]chicken bone broth[/url]
  • 2/3 cup [url href=”https://www.amazon.com/gp/product/B008D6QUEI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B008D6QUEI&linkCode=as2&tag=paleomg08-20&linkId=964db2357b5fab4c31aeebb4b9e22fd3″ target=”_blank”]Frank’s Red Hot Sauce[/url] (less if you don’t like it as spicy)
  • salt and pepper, to taste
  • 1 rotisserie chicken, pulled and shredded
  • fresh cilantro, for garnish
  • chopped green onions, for garnish
  • [url href=”https://www.amazon.com/gp/product/B01N7ILWBO/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01N7ILWBO&linkCode=as2&tag=paleomg08-20&linkId=0dba89a30270273ea3e8c419b555b295″ target=”_blank”]Primal Kitchen Avocado Oil Ranch[/url], for garnish
Instructions
  1. Place ghee in the basin of the [url href=”https://www.amazon.com/gp/product/B00FLYWNYQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00FLYWNYQ&linkCode=as2&tag=paleomg08-20&linkId=0e1d50fe10620812d75cb2096f30ea80″ target=”_blank”]instant pot[/url] then press the sauté button. Once the ghee begins to melt, add the carrots, celery, onion and garlic and sauté for about 5 minutes, until onion becomes translucent.
  2. Press the keep warm/cancel button, add the cauliflower, chicken broth, hot sauce and a hefty pinch of both salt and pepper, then secure the lid, close off the pressure valve and press the Soup button. This will cook for 30 minutes once it comes up to pressure. Once the soup is done cooking, you can let it naturally release or do a quick release. Once you remove the lid, use an [url href=”https://www.amazon.com/gp/product/B00ARQVM5O/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00ARQVM5O&linkCode=as2&tag=paleomg08-20&linkId=f9ea421ce1f9b0c4ff17132ea4ae5923″ target=”_blank”]immersion blender[/url] to blend the soup until completely smooth. Taste to see if the soup needs any extra salt or pepper.
  3. Turn the soup back onto the Saute function and add the rotisserie chicken and let cook down for 8-10 minutes, stirring every 2 minutes to keep from sticking. Press the keep warm/cancel button before serving.
  4. Garnish soup with a swirl of ranch, hot sauce, green onions and cilantro.
3.4.3177


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More Game Day Eats:

Bacon Wrapped Buffalo Chicken Jalapeños

Slow Cooker Buffalo Chicken Chili

Pulled Pork Deviled Eggs

Cinnamon Bacon Backyard Sweet Potatoes

Grilled Pineapple Burgers with Spicy Avocado Cream

Orange Glazed Chicken Kabobs

Honey Lime Chicken Wings with Creamy Avocado Cilantro Dip

______________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!


I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support with PaleOMG!

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Welp, I’m back on track since my stomach flu hit on Monday afternoon. The stomach flu is the absolute worst. It hits you like a bus, you can’t keep anything inside your body, you have body aches, a high temperature, then chills. It’s a real party. At least it’s over in 36 hours. The problem is now I can’t seem to stomach savory food after eating salmon and salad right before the stomach flu hit. So all I want is gluten free granola or sheep’s milk yogurt or gluten free bread with almond butter and jam because it’s all I can stomach without gagging. It’s all quite lovely.

I even had a huge bowl of this soup left in the fridge and had to throw it out because it was grossing me out. What a shame.

Speaking of this recipe, this one is totally inspired by The Pioneer Woman! I absolutely love that woman. She’s just adorable. And I love watching her show on the Food Network. And the other day, she was making quick and easy meals and she made this soup! I had never heard of it before but was intrigued as soon as she said curry. I’m down for anything curry related, whether it’s Thai or Indian. And when she made it in 16 minutes, I knew I had to try it myself. But I put my own little spin on it. So thank you for the inspiration, Ree Drummond. And thanks for being the cutest human on television.

OMG you guys…we have a hot tub!! I’m so pumped!! I’ve only been in it once since I got sick right after it was finally warm, but that one dip was magical. Especially since it’s 1 degree outside right now. One. What’s even the point of that temperature? It’s pointless. I always forget how gross Colorado can be at times since it’s so wonderful most of the time. But luckily, this winter can’t get me down because my new hobby is hot tubbing. What am I gonna do on football Sundays? My new hobby, duh. Brunch, work, hot tub, nap. Sundays are finally perfect because of this new hot tub. And my marriage is even better because of it! Winning!

Mulligatawny Soup (Indian Curry Soup)
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 4
Ingredients
  • 2 tablespoons [url href=”https://www.amazon.com/gp/product/B01LWAKFTH/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01LWAKFTH&linkCode=as2&tag=paleomg08-20&linkId=981f7e2dcca87107e6c23a3ab64f583d” target=”_blank”]ghee[/url]
  • 1 yellow onion, minced
  • 1 medium carrot, minced
  • 1 pound boneless, skinless [url href=”http://www.butcherbox.com/paleomg-fans/” target=”_blank”]chicken breasts[/url], cubed
  • 2 garlic cloves, minced
  • 1 tablespoon + 1 teaspoon curry powder
  • 2 cups chicken broth
  • 1 can full fat coconut milk
  • 1 tablespoon honey
  • salt and pepper, to taste,
  • 1 green apple, diced
  • chopped cilantro, for garnish
  • lime wedges, for garnish
Instructions
  1. Place a large pot over medium heat. Add ghee along with the onion and carrot and saute until onion becomes translucent, at least 5 minutes. Then add in chicken and garlic and cook chicken until it’s no longer visibly pink, about 7-8 minutes, then add curry powder and mix to cook for about 3 minutes.
  2. Add broth, coconut milk, honey, salt and pepper, and green apple, mix to combine, then let simmer for 10-15 minutes, until the mixture has reduced by 1/3.
  3. To serve, squeeze fresh lime juice on top along with some cilantro then eat up!
3.4.3177

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You May Also Like:

Curry Roasted Cauliflower & Fennel

Pumpkin Cashew Coconut Curry over Coconut Rice

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I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

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I don’t even want to watch the rest of the Bachelorette. When Luke got the boot on Monday night, I didn’t even want to watch the episode. And honestly, I didn’t watch much of it. I worked while half watching. How could she get rid of Luke? He seemed like the only kind person of the bunch who was truly interested in JoJo. Or maybe…meaning probably…ABC just did a wonderful job at editing. But for real. She got rid of the guy with the best hair and butt. Shame, JoJo, shame.

I wonder how sick JoJo must feel from people telling her she made a mistake. Her instagram must be lighting up.

So let’s recap. Luke – out. Thailand next. Isn’t that where Kaitlyn got dumped by Country Boy Joe Whatever His Name Is? Or was that somewhere else? I love watching Kaitlyn on snapchat. That chick is a real gem. Anywho, then JoJo decided to try it out with Chase. She played his ass. He thought he had a chance AND that he was gonna get some and boom, he’s storming out of there, still looking like a boring stack of bologna. It would have been quite ironic if she ended up with Chase and moved to Colorado for him…where Ben lives…who she brings up constantly.

….Oh sorry, I just fell asleep sitting up. I’m even boring myself. Let me go grab some cold brew coffee.

Ok, two sips and I’m back in action. Robby and Jordan’s dates looked about the same. Hair, hair and making out. Do you think Robby teases his hair to get it to shape that way? If he does, I could really use some tips. Mine falls flat in 32 seconds. I honestly couldn’t tell you what happened on either of their dates. I do know that Chase came back to apologize and make her feel like a dumbass for kicking him to the curb. JoJo followed her heart and the only thing that followed Chase was one of the psycho monkeys.

So what I think is going to happen now is that she’s gonna pick Jordan, leave Robby, Robby will go back to his ex that he dumped for the show and Jordan will end up breaking her heart because he seems like he’s hiding something. And is actually an assh*le…with a hungry butt. Luke better be the next Bachelor. Bachelor in paradise is gonna kick some serious ass. And the democratic or republican national convention better go the eff away so it doesn’t interrupt our shows anymore. Anyone else feel like this election has been going on for years at this point?! I can’t take it anymore. It’s the worst show on TV. Yes, I meant to say show. And that’s saying something since I just fell asleep talking about the only show I really watch at this point.

But let’s take a breather for a second and talk about the food that is part of this week’s CSA/Farmer’s Market Haul! If you missed any of the last three Wednesday, well, you’ve missed some wicked good Bachelorette recaps…unlike this one. But you’ve also missed out on a sh*t ton of food! I teamed up with Lexi from Lexi’s Clean Kitchen and Cassy from Fed & Fit to bring you CSA Box/Farmer’s Market inspired recipes every Wednesday through July and August! Here are the recipes we’ve all shared so far:

  1. Me: Shrimp & Zucchini Pad ThaiHuevos Rancheros Tostadas with Creamy Tomatillo Salsa, and Easy Shrimp Skewers with Chard Cilantro Pesto
  2. Lexi: Grilled Fish Bowls with Garlic Scapes and KaleHerb Cucumber Salad and Thai Curry Soup
  3. Cassy: Chicken Salad with a Snap Pea Radish SlawTeriyaki Chicken Thighs with Bok Choy and Thai Chard Shrimp Wraps with Peanut Sauce

This week we have new recipes for you, of course! So I used up carrots, cucumber, and tomatoes in mine. And Lexi made Vietnamese Beef Cabbage Wraps showcasing pan-fried okra and blistered shishito peppers wrapped. And Cassy shared her recipe for Fennel Pesto Whole Chicken & Zucchini Spaghetti using up fennel, basil and zucchini! Find all these recipes and many more on all of our website and get inspired at your Farmer’s Market to try things outside the box!

Thai Carrot & Cucumber Gazpacho
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 6
Ingredients
  • 2 carrots, peeled and sliced (about 2 cups worth)
  • 2 english cucumbers, peeled and sliced
  • 2 yellow heirloom tomatoes, diced
  • 1 1/2 cups full fat canned coconut milk
  • 2 tablespoons honey
  • 3 teaspoons fish sauce
  • 2 garlic cloves, sliced
  • 1 teaspoon grated ginger
  • juice of 1 lime
  • 1 lemon grass stalk, hit with the back of a knife
  • 5 lime leaves, rolled between fingers
  • salt, to taste (I used a little under 1 teaspoon)
  • red pepper flakes, to taste
  • For garnish
  • lime slices
  • cilantro
  • green onions, sliced
  • red jalapeños, sliced
  • more red pepper flakes
Instructions
  1. [url href=”http://www.wikihow.com/Blanch-Carrots” target=”_blank”]Blanch carrots[/url]. Once slightly cooled, place in a [url href=”https://www.amazon.com/gp/product/B01FASW74S/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01FASW74S&linkCode=as2&tag=paleomg08-20&linkId=b8df0c3947503e34dd1ebb5bd01f47eb” target=”_blank”]high speed blender[/url] with cucumber and tomatoes and blend until almost smooth. You will blend again so it doesn’t have to be perfect.
  2. Place a [url href=”https://www.amazon.com/gp/product/B0027MF964/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0027MF964&linkCode=as2&tag=paleomg08-20&linkId=97da5c3ef810140d2f035d5d806d471d” target=”_blank”]small saucepan[/url] over medium heat and add the coconut milk, honey, fish sauce, garlic cloves, ginger, lime juice, lemon grass and lime leaves to the saucepan and whisk together. Let slowly come to a boil for about 10 minutes. Remove from heat and strain to remove the garlic cloves and lemongrass, etc. Place the infused coconut milk into the blender along with salt and red pepper flakes and blend until completely smooth. I did this using my Blendtec and putting it on the soup function to make sure it got completely smooth.
  3. Place gazpacho in a large sealable bowl and into the fridge for an hour or so, until mixture is chilled. Serve garnished with lime slices, cilantro, green onions, red jalapeños, and more red pepper flakes for extra kick! If you are looking for a little protein, serve with some cooked and chilled shrimp!
3.4.3177


_______________

You May Also Like:

Simple Summer Squash Soup

Creamy Cauliflower Shrimp Chowder

________________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

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