Baby it's cold outside!
I don't know about you guys but I am not a fan of all this crazy Texas weather. The weekends are beautiful and then the weekdays are freezing. Being from California I do not like to be cold! I end up in a ridiculous amount of clothing and never feel like I ever defrost until I get home, shower for like the millionth time and drink something hot! Me and cold just do not mix! That being said, what's better on one of these crazy cold days than some amazing soup?! I can't think of anything other than coffee! So I'm going to give you this recipe to try out and help keep you warm from the inside out!
This is a paleo friendly version of the Zuppa Toscana at Olive Garden and is truly amazing. This is the soup I was talking about in my last blog that involves kale, so if you liked the last recipe you'll love this one too! The first time I made it was when I was sick and it was the perfect go to meal for lunch and dinner! It serves about 4 or 5 people but with the way I eat, I think it was like 2 servings lol, that may be a bit of an exaggeration but I did eat a lot of it!
What you need:
1lb ground pork (you can use any other ground meat as well it will just change the overall flavor)
1 tsp paprika
1 tsp onion powder
salt and pepper
2 TBS coconut oil
1/2 of a yellow onion diced up
4 minced garlic cloves
4 cups of chicken or bone broth
4 cups water
3 parsnips, peeled and sliced pretty thin (these take the place of potatoes)
1 bunch of kale
How to get it done:
Get all of your ingredients ready. Dice your onion, mince your garlic, measure out your fluids. Be sure to take out all the spices you are going to need, wash your kale and cut out the middle stem then chop that up as well. Also clean and slice the parsnips.
In a pot or deep pan on medium heat, put your ground meat, paprika, onion powder and salt and pepper.
Mix around and cook till almost no pink is visible, about 10 min.
Then take the meat out of the pan and place to the side.
In the same pot or pan melt the coconut oil and add in the diced onion and garlic, cooking until the onion is translucent, should only take a couple of minutes.
Add the broth, water and parsnips, then a good amount of salt and pepper. Let all that come to a boil then reduce the heat and cover. Let it cook until the parsnips are soft, or when you can easily pierce them with a fork.
Then use a potato masher or a hand blender and mix the parsnips, not to much because you do want some of them whole, like the potatoes in the zuppa toscana.
Throw the meat back in, the chopped kale and more seasoning to taste. Let it all cook together for about 5 minutes or so and that's it, you are ready to eat some totally awesome, very satisfying soup!!
Hope you like this recipe as much as I do on these cold days! Stay warm my friends!
I don't know about you guys but I am not a fan of all this crazy Texas weather. The weekends are beautiful and then the weekdays are freezing. Being from California I do not like to be cold! I end up in a ridiculous amount of clothing and never feel like I ever defrost until I get home, shower for like the millionth time and drink something hot! Me and cold just do not mix! That being said, what's better on one of these crazy cold days than some amazing soup?! I can't think of anything other than coffee! So I'm going to give you this recipe to try out and help keep you warm from the inside out!
What you need:
1lb ground pork (you can use any other ground meat as well it will just change the overall flavor)
1 tsp paprika
1 tsp onion powder
salt and pepper
2 TBS coconut oil
1/2 of a yellow onion diced up
4 minced garlic cloves
4 cups of chicken or bone broth
4 cups water
3 parsnips, peeled and sliced pretty thin (these take the place of potatoes)
1 bunch of kale
How to get it done:
Get all of your ingredients ready. Dice your onion, mince your garlic, measure out your fluids. Be sure to take out all the spices you are going to need, wash your kale and cut out the middle stem then chop that up as well. Also clean and slice the parsnips.
In a pot or deep pan on medium heat, put your ground meat, paprika, onion powder and salt and pepper.
Mix around and cook till almost no pink is visible, about 10 min.
Then take the meat out of the pan and place to the side.
In the same pot or pan melt the coconut oil and add in the diced onion and garlic, cooking until the onion is translucent, should only take a couple of minutes.
Add the broth, water and parsnips, then a good amount of salt and pepper. Let all that come to a boil then reduce the heat and cover. Let it cook until the parsnips are soft, or when you can easily pierce them with a fork.
Then use a potato masher or a hand blender and mix the parsnips, not to much because you do want some of them whole, like the potatoes in the zuppa toscana.
Throw the meat back in, the chopped kale and more seasoning to taste. Let it all cook together for about 5 minutes or so and that's it, you are ready to eat some totally awesome, very satisfying soup!!
Hope you like this recipe as much as I do on these cold days! Stay warm my friends!
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