Soup Time, Meat Included

So, after a holiday hiatus, and with the cold weather seemingly here to stay for a bit, I thought it would be a nice time to share some of my favorite soups with you... besides the other comfort food I have already posted of course.  These are fairly easy recipes, and both of these are easy to make vegetarian as well, but of course I love my protein so I added it in.  I recommend eating with some primal bread or biscuits for dunking, because no meal is complete without some buttery deliciousness.

Oh, and lease note, there are no finished product pictures, mostly because I am too focused on eating to remember to take one.  I promise you they are both amazing though!
Here they are...

Stuffed "Baked Potato" Soup

**makes enough to serve four and have plenty of leftovers**

• 4 cups (32 oz) chicken stock
• 4 cups water added to stock (with 1 tbsp onion powder, 1 tbsp garlic powder, salt/pepper to taste, 1 bay leaf in it)
• 3 cups russet potatoes, cubed
• 6 slices bacon, cooked crispy and diced
• 2 lbs ground ground beef or sausage
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 cups kale, chopped
• 1 cup heavy whipping cream OR coconut milk
• 1 cup shredded cheddar cheese (optional, or as topping)

Cook the bacon in oven at 425 until crispy. Set aside the grease.  In a pan, cook the meat, drain, and set aside.  Cook onion, kale ribs, and garlic in bacon grease until slightly tender.

In stock pot, stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.  Then add all other ingredients except beef, cream, and bacon (and cheese if adding) and let simmer for another 10-20 minutes.  It can really stay on super low heat for an hour or two if you want.

Then, 5 minutes before serving, add heavy whipping cream (or coconut milk) and cheddar.  Use bacon and beef as a "topping" to taste.

*minimally modified from http://steaknpotatoeskindagurl.blogspot.co.uk/

Cheddar Broccoli Soup

(beef optional)

• 1 large Spanish onion, diced
• 5 cloves garlic, chopped
• 2 medium potatoes, peeled and diced
• 4 cups chicken (or veggie) broth
• 2 cups water
• 16 oz package broccoli florets
• 2 lbs ground beef, browned and drained
• 1 cup milk
• 8 oz shredded cheddar cheese
• 2 ½ teaspoons kosher salt, more to taste
• 2 tablespoons unsalted butter
• ½ teaspoons black pepper, more for finishing
• ¼ teaspoon red pepper flakes
• olive oil, as needed
• 1 ½ tablespoons fresh lemon juice (optional)
• parmesan cheese topping (optional)

In a l heat to medium-low. Add butter and 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes.

In large soup pot, add potatoes to broth. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. When potatoes are soft, stir in broccoli, onion, garlic, meat and then add milk (can add flour as thickener if desired). Cook 5 minutes or until slightly thick, stirring constantly.  Reduce heat to low, add cheese, stirring until cheese melts. Optional: Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

If desired, stir in lemon juice (highly recommend). Finish with grated Parmesan, a drizzle of olive oil, black pepper and sea salt.


That's all, enjoy!

Better Than Chowder

Welcome!

This is my first blog, so let me give you some background.  My boyfriend Eric and I are currently attempting to adopt the Primal Blueprint lifestyle.  This "lifestyle" is designed around what our ancient, primal ancestors ate (read here no sugar or carbs) and did every day for exercise.  They were hunters/gatherers so this means lots of meats and veggies, running short distances, and lifting heavy things.  I of course am a big fan of this from a scientific standpoint because although many things have changed over those millions of years (body hair, brain mass, etc.) one thing did not change much... our body's blueprint!
 

Now, I have been on similar diets before (Atkins, gluten-free, Canadensis) and this one fits right in with the same rules, most of which I do not have an issue with, except for this one small thing.  No sugar and no grains (or at least most grains).  This is what results in my most creative moments and also my greatest melt downs.  However, for the purpose of this post let's just say it lead me to one of the best meals I have ever made... I call my creation "Better Than Chowder" and this is how it came to be.

Ever have one of those days, weeks, or months where you just can't shake that "comfort food" craving?  If you haven't, then stop reading now and never come back.  If you have... you are in luck!  I stumbled upon this recipe when I was sulking one day and wishing I wasn't the type of person who cared what I ate, because all I wanted was a big fat bread bowl full of steaming chowder.  In my self-loathing state I went to the only website that has yet to fail me when it comes to talking me down from the "food ledge".  Lo and behold, I found the below recipe, which (being the person I am) I immediately revised to my stomach's grumbling liking.  The result was honestly the most fantastic soup/chowder I have ever had... be warned, part of the primal blueprint diet is a comfort and acceptance that bacon is okay to eat daily.  If you do not believe this then you might have some issues with this recipe.

Better Than Chowder Recipe

• 4-8 slices bacon
• One large leek OR one bunch of watercress (wash and separate the leaves and stems then chop the stems up fine)
• 1 red onion, finely chopped (or white onion)
• Large turnip, peeled and cubed
• Baby bella mushrooms, sliced
• 3 garlic cloves, finely chopped
• 3 cups chicken stock
• 1/4 cup heavy cream
• 1/2 cup coconut milk
• Inner stalks/leaves of celery (to add flavor to the broth)
• pepper to taste

Directions:

Start by frying the bacon in a large, deep frying pan. Then remove the bacon, chop it up and set it aside; use the bacon grease to sauté the onion and garlic until browned. Add turnip and saute another 2 minutes. Then add the watercress stems (if using leeks do not add now), mushrooms, crumbled bacon, stock and celery leaves. Combine well and add SLOWLY cream and coconut milk. Simmer for at least 30 minutes with a lid on then add the watercress leaves (or the leeks) and simmer for another 5-10 minutes.

Pluck out the celery stalks/leaves. Add pepper if needed, but the watercress and bacon should already provide adequate seasoning.

I know it seems like a weird combination but it is DELICIOUS, I am eating it now, and it's easy to make!

Be sure to check out the Primal Blueprint lifestyle and the original recipe I modified at the website http://www.marksdailyapple.com/