Paleo Recipes – Cavegirl Cuisine

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Veggie Soup

Veggie Soup

Veggie soup is extremely versatile…change it up to your needs or for the season.  Instead of thyme, add basil or dill ~ each time can be a different soup.  Also, if you want to add a little ham, chicken, or tofu go for it!!

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Ingredients

  • • 3 tablespoons of ghee or organic butter (or preferred cooking oil)
  • • 1 onion, diced
  • • 2 stalks of celery, diced
  • • 2 carrots, peeled and diced
  • • 5 cups veggie broth (or broth of choice)
  • • 1 turnip, peeled and diced
  • • 2 cups chopped cabbage
  • • 4-5 garlic cloves, minced
  • • 1 tablespoon thyme leaves
  • • sea salt and ground pepper, to taste

Directions

  1. In a heavy-bottomed pot or Dutch oven, over medium heat, place ghee, onion, celery, and carrots.  Cook until onions are translucent.
  2. Add broth, turnips, cabbage, garlic, thyme, salt & pepper.
  3. Bring to a boil.  Reduce heat and let simmer for 40 minutes.  Do a taste test to determine if you need more salt and/or pepper.
  4. Enjoy!

Ingredients

  • 3 tablespoons of ghee or organic butter (or preferred cooking oil)
  • 1 onion, diced
  • 2 stalks of celery, diced
  • 2 carrots, peeled and diced
  • 5 cups veggie broth (or broth of choice)
  • 1 turnip, peeled and diced
  • 2 cups chopped cabbage
  • 4-5 garlic cloves, minced
  • 1 tablespoon thyme leaves
  • sea salt and ground pepper, to taste

Directions

  1. In a heavy-bottomed pot or Dutch oven, over medium heat, place ghee, onion, celery, and carrots.  Cook until onions are translucent.
  2. Add broth, turnips, cabbage, garlic, thyme, salt & pepper.
  3. Bring to a boil.  Reduce heat and let simmer for 40 minutes.  Do a taste test to determine if you need more salt and/or pepper.
  4. Enjoy!
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