Arugula Parsnip Soup with Spring Onions

ArugulaParsnipSoup

Arugula Parsnip Soup with Spring Onions

The first of the spring onions were at the co-op this week. If you are wondering what spring onions are, they are onions that are not yet mature. They are packed with sweet onion flavor and are absolutely wonderful grilled with salt and sprinkled in salads. The Splendid Table has a great article on spring onions worth reading that will help you find them at your farmers market or specialty market. You can also use green onions, ramps or leeks if you cannot find spring onions which will work great too. The daffodils are out and the severe drought we are having here in California was given some relief with three days of rain here in northern california. When I see spring produce I start to think about what to cook. Baby arugula, also a spring heavy hitter seem to be waiting to be made into something great with spring onions.

I lightly steamed parsnips, oven roasted the spring onions, and added in washed baby arugula for this spring soup.  I use a Blendtec blender for making all of my soups and sauces. It is a total workhorse and it will blend fibrous food like onions, leeks and asparagus like a charm. I consider it to be an essential kitchen tool for eating AIP. It is an investment, but totally worth it. It really creams all of my soups beautifully.

You will love this light, creamy soup! Top it with grilled chicken, bacon or grilled scallops for a special treat.

Arugula Parsnip Soup with Spring Onions
Yields 2
Write a review
Print
Prep Time
45 min
Cook Time
15 min
Prep Time
45 min
Cook Time
15 min
Ingredients
  1. 3 cups fresh washed baby arugula
  2. 2 1/2 cups of bone broth
  3. 2 cups steamed parsnips
  4. 1 cup roasted spring onions which was 3 small onions (use one bunch of green onions if you don't have spring onions)
  5. 1 tbls olive oil
  6. salt to taste
Instructions
  1. Trim root off of onion and toss with olive oil. Roast onion in oven on a parchment lined cookie sheet at 400 degrees for 20-25 minutes. If you use green onions, only roast 15-20 min. When you take onions out of oven, rough chop into 3 inch sized pieces and measure out 1 cup. Set aside.
  2. Peel skins off of parsnips with vegetable peeler. Cut into 1 inch sized cubes and steam until tender, about 10 minutes. I used 3 medium sized parsnips to yield 2 cups.
  3. Heat bone broth up in sauce pan.
  4. Add steamed parnsips, heated bone broth, roasted onion and pinch of salt into blender. Blend until completely smooth; 2-3 minutes. Spring onions are a lot like little leeks and have lots of fiber, so blend really well.
  5. Serve immediately
AIP Lifestyle http://aiplifestyle.com/

 

 

Saffron Carrot Soup with Spinach Bacon Pesto

AIPsaffroncarrot2

Do you use saffron? I keep a little jar of it for special recipes. I find keeping key spices in my kitchen like saffron is key to making Autoimmune Paleo recipes work and not get boring or dull. This recipe is so easy that any level of cook could manage it. I cooked it up on a whim after driving home from San Francisco. My daughter loved it so much she had three helpings! 

AIP Saffron Carrot Soup with Spinach Bacon Pesto
Serves 4
Write a review
Print
Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
Ingredients
  1. 3 pounds carrots
  2. 4 cups bone broth
  3. 2 medium onions chopped
  4. 1/4 tsp. saffron
  5. 10 oz. baby spinach (2 tubs)
  6. 10 slices well cooked crispy bacon
  7. 1 cup olive oil
  8. salt to taste
Instructions
  1. Trim tops off of carrots and chop into 2 inch pieces. Rough chop onions and add them to a sauce pan with 1 cup olive oil and carrots. Saute for 15 min on medium heat until carrots start to get soft and onions are translucent.
  2. Working in two batches, add the sauteed carrots and onion mixture (be sure to add all the olive oil you sauteed the carrots too!) carefully to a blender along with 2 cups of broth per batch. Add saffron to one of the batches. Blend both batches until completely smooth about 2 minutes. Be sure to cover the blender lid with a dish towel in case the hot soup spills over.
  3. Wipe out the pan your sauteed the carrots and onions with and add each of the pureed batch of soup back to it. Heat up the soup for 10 minutes on low heat.
  4. Steam all the spinach for just a few minutes; until it starts to wilt. Add to a food processor along with rough chopped crispy bacon. Pulse until mixed and resembles texture of pesto.
  5. To bowl soup, add a hearty ladle of soup and a heaping tablespoon of pesto to each bowl.
AIP Lifestyle http://aiplifestyle.com/

Creamy Crockpot Lemon Chicken Kale Soup

creamychixsoup2  

This easy soup recipe uses 2 novel techniques I am sharing with you for thickening and making the soup very creamy. I  blended an onion and olive oil with stock in a blender and then added the mixture along with shredded chicken, lemon juice, zest and kale to the crock pot. You could also make this stove top with the same wonderfully creamy results. I used an organic rotisserie chicken, but you could you any parts of chicken or even turkey for this recipe. This is so versatile that you could put uncooked chicken in the crock pot and cook it all day too. I pulled it together super easy style and now that you know one of my ultimate AIP soup tricks, you too can enjoy creamy soup without the addition of dairy or coconut.

Crockpot Creamy Lemon Chicken Kale Soup
Serves 6
I am sharing one of my secret AIP ninja tricks to make creamy soup!
Write a review
Print
Prep Time
30 min
Cook Time
6 hr
Prep Time
30 min
Cook Time
6 hr
Ingredients
  1. 4 cups of shredded chicken (I used one rotisserie chicken de-boned)
  2. 6 cups bone broth
  3. 1 bunch of kale (I used dino kale)
  4. 3 lemons (I used meyer lemons)
  5. 2 Tbls fresh lemon juice
  6. 1 cup onions (large onion)
  7. 1/2 cup olive oil
  8. Salt to taste
Instructions
  1. Wash kale and working in two batches, stack the kale leaves and slice in 1/2 inch strips. Set aside
  2. Add 2 cups of stock, the chopped onion and olive oil to blender. Blend for a minute or two, or until it is completely smooth.
  3. Add that to the crock pot and add the remaining 4 cups of broth, kale, shredded chicken, zest of all three lemons and the 2 tlbs of fresh lemon juice. Add a pinch of salt.
  4. Let cook for 6 hours on low crock pot setting, stirring once or twice.
Notes
  1. You can be flexible with the chicken. Add raw chicken thighs or breast if you like. Or pre-cook them and shred before adding to the soup. I use rotisserie chickens because I have talked to all of my local sellers and gone through and checked all the ingredients. I may be hard where you live to get an AIP approved rotisserie chicken. I do know that in San Francisco Whole Foods makes certified gluten free rotisserie chickens, but call yours to confirm. xoxo
AIP Lifestyle http://aiplifestyle.com/

Squash Lime Soup

AIP Squash Lime Soup

AIP Squash Lime Soup

AIP Sqush Lime Soup
Yields 2
Write a review
Print
Cook Time
15 min
Total Time
20 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 3 cups chopped squash or zucchini
  2. 2 cups chopped onion (a large onion)
  3. 4 Tbls olive oil
  4. 2 tsp apple cider vinegar
  5. ½ cup stock or water
  6. 1 tsp fresh lime juice
  7. zest of 1 lime
  8. pinch salt
Instructions
  1. Sauté onion and squash with 2 Tbls. Olive oil. Add apple cider vinegar. Cook until soft; about 15 min. on med-high heat.
  2. Carefully add sauté mixture to blender with lime juice, lime zest, pinch of salt and ½ cups water. Blend for 2 minutes.
  3. Scrape down sides of blender and add 2 Tbls of olive oil. Blend for another minute.
  4. The lime in this soup transforms it to a versatile hot/cold soup. The residual sugars from the onion along with the tropical lime flavor blend tremendously well with squash. Keep in a mason jar in your fridge and bring to work! The perfect easy recipe to make an interesting dish with all the summer squash right now.
AIP Lifestyle http://aiplifestyle.com/

Broccoli Basil Soup

AIP Lifestyle Broccoli Basil Soup

AIP Lifestyle Broccoli Basil Soup

Broccoli Basil Soup
Yields 4
Write a review
Print
Ingredients
  1. 2 cups water
  2. 2 cups lightly steamed broccoli (I kept the stems on)
  3. 2 tsp. fresh lemon juice
  4. zest of one lemon
  5. 1/4 tsp. salt
  6. 1 tbls. olive oil
  7. 1/2 cups fresh basil leaves (7-8 leaves)
  8. Put in blender and blend until smooth; about 1-2 minutes.
Instructions
  1. Chilled soups are an easy, light food when it is hot outside. I pulled the mason jar filled with this soup out for lunch for a good part of last week. One distinction I make though, is chilled soup is not cold soup. Chilled in my vocabulary means cooler than room temperature but not cold. I take my soup out of the fridge about 30 minutes before serving, which allows the flavors to be more pronounced. It was incredibly easy making this soup. I love broccoli and basil together. Turns out that in soup it is very well paired.
AIP Lifestyle http://aiplifestyle.com/