I have happy news for y’all!
My sister Christine has agreed to share some of her fabulous cooking/baking talents with us on this blog. Christine is a genius in the kitchen- not just because the girl knows how to work a pot and pan; but more than that, because she knows how to make healthy, allergy friendly food taste incredible. And Christine has a special talent for the comfort foods: soup, muffins, etc. So it seemed perfect to begin her recipe contributions in the fall. While I try to cling to summer with every ounce of my being, the fall is almost here and school year is upon us. Indulge me while I divert for a moment to show off two of our “first day of school” photos. Y’all know we homeschool, but we also do a part time co-op school as well. This year Ava got to start preschool there, and you would have thought her life had reached a pinnacle on that first day. That morning, I think she had her backpack on with the first 60 seconds of being awake.
Can’t you see it all over her face?!
But back to our bellies…here’s the real reason you are reading this:
Paleo Smooth Veggie Soup
- 4 cups beef or vegetable broth
- 1 cup okra
- 1 medium zucchini
- 1 small yellow squash
- 1 jalapeño pepper, seeds removed (optional)
- 1 small onion
- 3 garlic cloves
- 4-5 basil leaves
- 3 cups fresh spinach
- 1 or 2 Tbsp. honey (depending on how much sweetness you like with your savory)
- 1 tsp. salt
- 1/2 tsp. cumin
- 1/4 tsp. pepper
- 1 T. arrowroot powder
Christine said her favorite thing about this soup was it’s diversity. If you aren’t feeling like doing a super strict paleo recipe, you can add potatoes or rice to the soup. I added some pecorino ramano sheep’s milk cheese to top off my soup. Also, this soup would freeze beautifully.