Vegetable soup is our standby when it comes to last minute meals for the week. It typically consists of a kitchen sink hodge podge of frozen or leftover vegetables, protein and fresh + dried herbs. Last weekend, however, we threw together the most delicious soup by happenstance! While we typically reserve soups for cooler days, we needed to use up some vegetables from the week and had some grass-fed beef in the freezer. So I put it together on Sunday afternoon, and it was so good! The coconut milk made the soup nice and creamy and also filling. Love that this is chock full of nutrients and good fats.
You will need:
2-3T organic olive oil
1lb or so of grass-fed beef, cut into small cubes (I used cube steak)
1 package of frozen onions or 1 medium onion, chopped
3-4 carrots, chopped (you could use frozen)
1/2 package frozen broccoli*
1/2 package frozen peas*
1 package shredded Brussels sprouts (mine were frozen)
1&1/2 to 2 quarts organic homemade chicken stock
1 tsp minced garlic OR 2-3 fresh cloves, chopped
Dried herbs: oregano, thyme (about 2tsp each) OR 1 drop thyme oil
1/4-1/2 tsp tumeric
Real salt + pepper to taste**
1 can organic, full-fat coconut milk
Sauté the onions in the olive oil, and add in the meat once your onions have cooked for a few minutes and are translucent. Cover and steam sauté for about 10 minutes, then add your carrots, frozen broccoli, peas, and chicken stock. Simmer for about 20 minutes to allow the vegetables to soften, then add in the shredded Brussels and cook for another 10-15 minutes. Stir in the coconut milk and simmer for 5 minutes. Serve over cauli-rice or with a side of gluten-free cornbread!
*I used 1/2 a bag of each of these because I wanted to cook the rest as finger food for the littlest. You could easily just use one bag of each or omit one of the vegetables completely.
**I didn't use as much seasoning as I normally would so that I could feed this to little man as well. So we added some extra s+p to our bowls. You may want to up the spices as well!