40+ Delicious Paleo Soup Recipes to Keep You Warm and Nourished

Finding the right balance of flavor, nutrition, and comfort can be challenging when you’re following a Paleo diet.

However, one of the easiest and most satisfying ways to incorporate all these elements into your meals is through a hearty bowl of soup.

Not only are soups naturally easy to prepare, but they are also incredibly versatile and can be tailored to fit the Paleo lifestyle perfectly.

Whether you’re looking for something creamy, spicy, or packed with veggies, there’s a Paleo soup recipe for every taste and occasion.

In this article, we’ve curated over 40+ Paleo soup recipes that are sure to satisfy your cravings while keeping you on track with your health goals.

These recipes are made with wholesome, clean ingredients and are free from grains, dairy, legumes, and processed sugars.

From hearty winter soups to light summer versions, these recipes will keep you nourished, warm, and full of energy all year round.

Let’s dive into the world of Paleo soups and discover your new favorites!

40+ Delicious Paleo Soup Recipes to Keep You Warm and Nourished

With over 40+ Paleo soup recipes at your fingertips, you now have a wealth of options to keep your meals exciting, nutritious, and satisfying.

Whether you’re craving a comforting bowl of creamy soup, a light vegetable broth, or something more exotic, these recipes offer a range of flavors and textures that align with the principles of the Paleo diet.

The beauty of these soups lies in their simplicity, versatility, and ability to cater to various dietary preferences without compromising on taste or nutrition.

By making homemade Paleo soups, you not only control the ingredients but also enjoy the rich, hearty flavors that come from fresh, whole foods.

So, the next time you’re looking for a wholesome, nourishing meal, consider one of these amazing Paleo soup recipes.

Paleo Chicken Zoodle Soup

This Paleo Chicken Zoodle Soup is a wholesome and delicious take on the classic chicken noodle soup, perfect for those following a Paleo diet. Packed with lean protein from chicken, nutritious vegetables, and spiralized zucchini noodles instead of traditional pasta, it’s low-carb, gluten-free, and full of flavor. This soup is not only a great comfort food option but also a nourishing meal that supports your immune system, making it ideal for chilly days or when you’re feeling under the weather.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breast (boneless, skinless)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 large carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cups chicken broth (Paleo-approved)
• 4 zucchini, spiralized
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned and cooked through (about 5-7 minutes per side). Remove from the pot and shred the chicken with two forks.
2. In the same pot, add the chopped onion and garlic, cooking for 2-3 minutes until softened.
3. Add the carrots, celery, and chicken broth. Bring to a boil and then lower to a simmer. Cook for 10 minutes, until the vegetables are tender.
4. Stir in the spiralized zucchini, thyme, rosemary, salt, and pepper. Cook for another 3-4 minutes until the zucchini noodles are tender.
5. Add the shredded chicken back to the pot and stir to combine. Adjust seasoning to taste.
6. Serve the soup hot, garnished with fresh parsley.

This Paleo Chicken Zoodle Soup is a healthy and satisfying option that combines the comfort of a warm, nourishing broth with the refreshing crunch of zucchini noodles. It’s a versatile dish that can be customized with your favorite vegetables or herbs, making it perfect for meal prep or a quick weeknight dinner. Whether you’re following a Paleo diet or simply looking for a lighter version of chicken noodle soup, this recipe delivers on both taste and nutrition.

Paleo Beef and Vegetable Soup

This Paleo Beef and Vegetable Soup is a hearty and flavorful dish that is both nourishing and filling. Using tender beef stew meat, combined with a variety of colorful vegetables like sweet potatoes, carrots, and spinach, this soup is rich in vitamins, minerals, and lean protein. It’s perfect for those following a Paleo lifestyle, as it’s naturally gluten-free, dairy-free, and packed with wholesome ingredients that support overall health. Ideal for meal prepping, it can be enjoyed throughout the week.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tablespoons coconut oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 large sweet potatoes, peeled and diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 cups beef broth (Paleo-approved)
• 1 cup spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook for 2-3 minutes, until fragrant and softened.
3. Stir in the sweet potatoes, carrots, and celery. Pour in the beef broth, bring to a boil, and then reduce the heat to a simmer.
4. Cover and cook for 30 minutes, or until the vegetables are tender and the beef is cooked through.
5. Add the chopped spinach, oregano, basil, salt, and pepper. Stir well and cook for an additional 5 minutes.
6. Serve the soup hot, garnished with fresh parsley.

This Paleo Beef and Vegetable Soup is a complete meal in a bowl, packed with hearty vegetables and tender beef. The combination of sweet potatoes and carrots adds a touch of sweetness that complements the savory flavors of the beef and herbs. This soup is perfect for cold weather or when you need a satisfying meal that will keep you full and energized. It’s easy to make and perfect for batch cooking, allowing you to enjoy a nourishing meal for days.

Paleo Butternut Squash and Coconut Soup

This creamy Paleo Butternut Squash and Coconut Soup is a comforting, velvety dish that combines the natural sweetness of butternut squash with the rich, creamy texture of coconut milk. The addition of ginger and garlic adds depth and warmth to the soup, making it perfect for a cozy fall meal. Naturally gluten-free, dairy-free, and vegan, this soup is a great option for anyone on a restricted diet. It’s packed with antioxidants, fiber, and healthy fats, and can be enjoyed as a light lunch or a side dish.

Ingredients:

• 1 tablespoon olive oil
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, peeled and grated
• 4 cups vegetable broth (Paleo-approved)
• 1 can (14 oz) full-fat coconut milk
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until softened.
2. Stir in the garlic and ginger and cook for another 2 minutes, until fragrant.
3. Add the cubed butternut squash, vegetable broth, turmeric, and cinnamon. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, until the squash is tender.
4. Once the squash is cooked, use an immersion blender to puree the soup until smooth and creamy. (Alternatively, you can transfer it in batches to a blender.)
5. Stir in the coconut milk and cook for another 5 minutes, adjusting the seasoning with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro.

This Paleo Butternut Squash and Coconut Soup is the perfect combination of sweet, savory, and creamy. The richness of the coconut milk pairs wonderfully with the sweetness of the squash, while the spices like turmeric and cinnamon add warmth and complexity. Whether you’re looking for a light yet filling soup or a dish to complement your main course, this soup is a great option for any occasion. Its smooth, velvety texture and satisfying flavors will leave you feeling cozy and nourished, making it an ideal addition to your Paleo meal plan.

Paleo Turkey and Avocado Soup

This Paleo Turkey and Avocado Soup is a light yet filling meal that combines the lean protein of turkey with the creamy texture of avocado. The addition of fresh herbs, tomatoes, and a zesty lime finish makes it a refreshing and vibrant dish. Perfect for a low-carb, gluten-free, and dairy-free option, this soup is packed with healthy fats, fiber, and protein, making it a great choice for a post-workout meal or a nourishing lunch. It’s quick to prepare, making it ideal for busy weekdays when you need something both wholesome and satisfying.

Ingredients:

• 1 lb ground turkey (preferably lean)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 large tomato, diced
• 4 cups chicken broth (Paleo-approved)
• 2 cups water
• 2 ripe avocados, cubed
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, breaking it up into small pieces with a spoon as it cooks.
2. Add the onion and garlic, cooking for 2-3 minutes until softened and fragrant.
3. Stir in the diced tomato, chicken broth, water, cumin, and chili powder. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
4. Add the cubed avocado to the pot and gently stir to combine. Let the soup simmer for an additional 5 minutes.
5. Season with salt, pepper, and lime juice. Adjust the seasoning to taste.
6. Serve the soup hot, garnished with fresh cilantro.

This Paleo Turkey and Avocado Soup is a flavorful and nourishing dish that combines the richness of avocado with the savory goodness of turkey and fresh herbs. The lime adds a refreshing burst of citrus that balances out the heartiness of the ingredients, while the healthy fats from the avocado make it a satisfying meal. This soup is perfect for anyone looking for a light yet filling option that’s packed with nutrients, making it an excellent addition to any Paleo meal plan.

Paleo Roasted Tomato Basil Soup

Paleo Roasted Tomato Basil Soup is a comforting and flavorful soup made with oven-roasted tomatoes and fresh basil, offering a depth of flavor that is unmatched. The roasting process caramelizes the tomatoes, enhancing their natural sweetness, while the fresh basil adds an aromatic, savory finish. This soup is naturally gluten-free, dairy-free, and vegan, making it suitable for a variety of dietary needs. It’s a perfect blend of simplicity and taste and can be served on its own or paired with a Paleo-friendly bread for a complete meal.

Ingredients:

• 6 large tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth (Paleo-approved)
• 1/2 cup fresh basil leaves, chopped
• 1/2 teaspoon red pepper flakes (optional)
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes until the tomatoes are soft and slightly caramelized.
2. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the roasted tomatoes (including any juices from the baking sheet) to the pot. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to a simmer and cook for 10 minutes. Use an immersion blender to puree the soup until smooth and creamy (or transfer it in batches to a blender).
6. Stir in the fresh basil leaves and red pepper flakes (if using), and cook for an additional 5 minutes.
7. Serve the soup hot, garnished with fresh basil.

This Paleo Roasted Tomato Basil Soup is the ultimate comfort food, bursting with the rich, deep flavors of roasted tomatoes and fresh basil. It’s a simple yet satisfying dish that can be enjoyed year-round, whether you’re craving a warm lunch or a light dinner. The roasting of the tomatoes adds a natural sweetness and depth of flavor that will make this soup stand out. Paired with a side of Paleo bread or crackers, it makes a wholesome meal that’s both flavorful and nutritious.

Paleo Spicy Sweet Potato Soup

The Paleo Spicy Sweet Potato Soup is a comforting, rich, and warming dish with a subtle kick of heat, making it the perfect meal for chilly nights. The natural sweetness of the sweet potatoes complements the spicy flavors of chili powder and cayenne pepper, creating a balanced, savory soup. This soup is not only delicious but also full of health benefits, as sweet potatoes are packed with fiber, vitamins, and antioxidants. It’s a great option for anyone following a Paleo diet, offering a nourishing and satisfying bowl of goodness.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth (Paleo-approved)
• 1 can (14 oz) full-fat coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic, chili powder, and cayenne pepper. Cook for 1-2 minutes until fragrant.
3. Stir in the diced sweet potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender).
5. Stir in the coconut milk and cook for another 5 minutes, adjusting seasoning with salt and pepper.
6. Serve the soup hot, garnished with fresh cilantro.

This Paleo Spicy Sweet Potato Soup offers a perfect balance of sweetness and heat, making it an irresistible option for anyone who loves a bit of spice in their meals. The creamy texture from the coconut milk complements the natural richness of the sweet potatoes, while the spices add depth and warmth. Whether you’re looking for a flavorful weeknight dinner or a hearty lunch, this soup is not only satisfying but also a great way to enjoy the nutritional benefits of sweet potatoes and coconut milk.

Paleo Chicken Zucchini Soup

This Paleo Chicken Zucchini Soup is a light, healthy, and protein-packed meal that’s both satisfying and refreshing. The combination of tender chicken breast, zucchini, and fresh herbs creates a clean and flavorful dish that’s perfect for any time of the year. The soup is naturally gluten-free, dairy-free, and full of vitamins and minerals, making it ideal for a Paleo diet. With a quick prep time and simple ingredients, this is a great option for busy weeknights or a nutritious lunch that will keep you feeling full without weighing you down.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 medium zucchinis, diced
• 4 cups chicken broth (Paleo-approved)
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper and cook them until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside to cool.
2. In the same pot, add the chopped onion and garlic. Cook for 3-4 minutes until softened and fragrant.
3. Add the diced zucchini, chicken broth, thyme, and rosemary. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
4. While the soup is simmering, shred the cooked chicken into bite-sized pieces.
5. Add the shredded chicken back into the pot and cook for an additional 5 minutes, allowing the flavors to meld together.
6. Adjust seasoning with salt and pepper, then serve hot, garnished with fresh parsley.

This Paleo Chicken Zucchini Soup is a flavorful, nutrient-dense meal that is easy to prepare and perfect for anyone looking for a satisfying yet light dish. The combination of lean chicken and zucchini creates a hearty base, while the aromatic thyme and rosemary provide a depth of flavor that makes this soup truly comforting. Whether you’re craving a nourishing bowl for lunch or dinner, this soup offers a delicious way to enjoy protein and vegetables in a simple, Paleo-friendly format.

Paleo Butternut Squash and Coconut Soup

Paleo Butternut Squash and Coconut Soup is a velvety, rich soup that combines the natural sweetness of butternut squash with the creamy richness of coconut milk. It’s a perfect comfort food for cooler months, offering a satisfying balance of flavors with a slight hint of sweetness and spice. This soup is also full of vitamins and antioxidants, making it a nutrient-dense meal. The combination of roasted butternut squash and coconut milk creates a creamy texture without any dairy, making it a great dairy-free and Paleo-approved option for your weekly menu.

Ingredients:

• 1 large butternut squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth (Paleo-approved)
• 1 can (14 oz) full-fat coconut milk
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes until soft and caramelized.
2. While the squash is roasting, heat a bit of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
3. Stir in the garlic, ginger, and cinnamon. Cook for another minute until fragrant.
4. Add the roasted butternut squash to the pot, followed by the vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth (or transfer it in batches to a blender).
6. Stir in the coconut milk and lime juice, and cook for an additional 5 minutes to allow the flavors to combine.
7. Serve the soup hot, garnished with fresh cilantro.

The Paleo Butternut Squash and Coconut Soup is the ultimate creamy comfort food that’s both flavorful and nutritious. The sweetness of the butternut squash pairs perfectly with the rich, creamy coconut milk, creating a smooth and velvety texture. The subtle spices, such as cinnamon and ginger, enhance the natural sweetness of the squash, while the lime juice adds a refreshing contrast. This soup is ideal for anyone looking for a hearty, dairy-free, and Paleo-friendly option to enjoy any day of the week.

Paleo Beef and Mushroom Soup

Paleo Beef and Mushroom Soup is a hearty, flavorful, and nutrient-packed dish that’s perfect for a filling dinner or lunch. The tender beef, earthy mushrooms, and savory herbs make for a satisfying combination that is rich in protein and vitamins. The use of bone broth adds an extra boost of collagen and minerals, making this soup not only delicious but beneficial for joint health. It’s a simple yet elegant soup that can be made in less than an hour, making it a great option for a quick, nourishing meal on busy days.

Ingredients:

• 1 lb ground beef (grass-fed if possible)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cups mushrooms, sliced
• 3 garlic cloves, minced
• 4 cups bone broth (Paleo-approved)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
2. Add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the sliced mushrooms and garlic. Cook for an additional 5 minutes until the mushrooms are tender and have released their moisture.
4. Add the bone broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Taste and adjust seasoning as needed. Serve the soup hot, garnished with fresh parsley.

This Paleo Beef and Mushroom Soup is a rich, comforting, and protein-packed meal that will satisfy your hunger while offering plenty of nutrients. The combination of ground beef, mushrooms, and bone broth creates a deeply savory soup that’s perfect for a filling lunch or dinner. The addition of fresh herbs like thyme and rosemary adds aromatic layers of flavor, making this soup a true delight for the senses. It’s a perfect choice for those following a Paleo diet and looking for a nourishing and satisfying meal.

Paleo Sweet Potato and Carrot Soup

This Paleo Sweet Potato and Carrot Soup is a comforting, nutrient-packed meal that combines the natural sweetness of sweet potatoes and carrots with fragrant herbs and spices. It’s a creamy and velvety soup that is naturally gluten-free, dairy-free, and packed with vitamins and antioxidants. The slight sweetness from the root vegetables pairs beautifully with the warming spices like cumin and cinnamon, making it a perfect dish for chilly evenings. This hearty soup is a great option for those seeking a filling and wholesome meal that fits seamlessly into a Paleo lifestyle.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 3 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth (Paleo-approved)
• 1 can (14 oz) full-fat coconut milk
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the garlic, cumin, and cinnamon, and cook for another minute until fragrant.
3. Add the diced sweet potatoes and carrots to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to combine.
6. Serve hot, garnished with fresh parsley.

This Paleo Sweet Potato and Carrot Soup is the perfect balance of sweetness and spice, creating a deeply satisfying and healthy meal. The sweet potatoes and carrots provide natural sweetness, while the cumin and cinnamon offer a warm, earthy depth of flavor. The coconut milk adds a creamy texture, making this soup both filling and nourishing. Ideal for those following a Paleo diet, this soup is a perfect choice for lunch or dinner, especially during the colder months when you crave something hearty and warming.

Paleo Tomato and Basil Soup

A classic favorite made Paleo-friendly, this Tomato and Basil Soup is rich, tangy, and comforting. It uses fresh tomatoes and basil to create a flavorful base and is blended to a smooth, velvety consistency. This soup is naturally gluten-free, dairy-free, and loaded with antioxidants, making it a healthy and satisfying option for any meal. The depth of flavor from the roasted tomatoes combined with the fresh basil creates a delicious, aromatic soup that is perfect for pairing with Paleo-friendly bread or a simple salad.

Ingredients:

• 6 large ripe tomatoes, chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups vegetable broth (Paleo-approved)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the chopped tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes until softened and caramelized.
2. While the tomatoes are roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
3. Stir in the garlic and oregano, cooking for another 1-2 minutes until fragrant.
4. Once the tomatoes are roasted, add them to the pot along with the vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in the chopped basil and balsamic vinegar (if using). Adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with additional basil if desired.

Paleo Tomato and Basil Soup is a light yet deeply flavorful dish that brings comfort with every spoonful. The roasting of the tomatoes enhances their natural sweetness, while the garlic and oregano add savory undertones. The fresh basil brightens the soup with its fragrant, herbal notes. This soup is not only Paleo-friendly but also a perfect choice for anyone seeking a low-carb, dairy-free, and nutrient-packed meal. Pair it with your favorite Paleo bread or a side salad for a complete, satisfying meal.

Paleo Chicken and Kale Soup

Paleo Chicken and Kale Soup is a hearty and nutritious dish filled with lean protein from chicken and the nutrient-dense green leafy goodness of kale. This simple yet flavorful soup is made with aromatic herbs, garlic, and a touch of lemon for brightness. The chicken provides protein while the kale offers fiber, vitamins, and minerals, making this soup a well-rounded and wholesome meal. It’s a great option for those on the go, providing a quick, healthy lunch or dinner packed with vitamins and antioxidants.

Ingredients:

• 2 chicken breasts (boneless, skinless), diced
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth (Paleo-approved)
• 1 bunch kale, stems removed and chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• Salt to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 6-8 minutes. Remove from the pot and set aside.
2. In the same pot, add the chopped onion and garlic. Cook for 3-4 minutes until softened and fragrant.
3. Stir in the thyme, turmeric, and black pepper, cooking for an additional minute.
4. Pour in the chicken broth and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes.
5. Add the chopped kale and cooked chicken back into the pot. Simmer for another 5-7 minutes until the kale is tender and the chicken is fully cooked.
6. Stir in the lemon juice and season with salt to taste.
7. Serve hot, garnished with extra lemon wedges if desired.

Paleo Chicken and Kale Soup is a nutritious and satisfying dish that is perfect for anyone looking for a wholesome, Paleo-friendly meal. The chicken provides lean protein, while the kale adds a hearty dose of greens and vitamins. The addition of turmeric offers anti-inflammatory benefits, and the squeeze of lemon brightens the soup. This easy-to-make soup is a great way to fuel your body with healthy ingredients and is perfect for a cozy lunch or dinner that will leave you feeling nourished and satisfied.

Paleo Butternut Squash Soup

This creamy Paleo Butternut Squash Soup is rich and velvety, packed with the natural sweetness of roasted butternut squash, complemented by the earthy flavor of ginger and the richness of coconut milk. It’s a wholesome and comforting meal that works beautifully as a starter or a main course. The combination of squash, ginger, and coconut milk creates a perfect harmony of flavors, while the soup’s smooth texture makes it a real treat for the senses. Plus, it’s dairy-free, gluten-free, and naturally sweetened, making it an excellent option for anyone following a Paleo diet.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 4 cups vegetable broth (Paleo-approved)
• 1 can (14 oz) full-fat coconut milk
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out in a single layer on a baking sheet and roast for 25-30 minutes until soft and caramelized.
2. While the squash roasts, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the garlic and ginger and cook for another 1-2 minutes until fragrant.
4. Add the roasted butternut squash to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes to meld the flavors.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in the coconut milk and ground cinnamon. Adjust the seasoning with salt and pepper as needed.
7. Serve hot, garnished with fresh thyme if desired.

Paleo Butternut Squash Soup is a satisfying and warming dish that showcases the natural sweetness of roasted squash and the spicy warmth of ginger. The coconut milk adds a luxurious creaminess without any dairy, making this soup the perfect option for anyone avoiding dairy or following a Paleo diet. Whether enjoyed as a cozy fall meal or served as an elegant starter, this soup is both nourishing and indulgent. The added cinnamon and thyme elevate the flavors, making every bite a delicious experience.

Paleo Zucchini and Basil Soup

This Paleo Zucchini and Basil Soup is light, refreshing, and packed with vibrant flavors. The zucchini is the star of the dish, offering a mild, slightly sweet base that pairs perfectly with fresh basil and a hint of garlic. This soup is ideal for a quick, nutrient-packed meal and is perfect for warmer weather when you want something light but satisfying. It’s naturally gluten-free, dairy-free, and rich in vitamins, making it a perfect addition to a balanced, health-conscious diet.

Ingredients:

• 4 medium zucchinis, chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth (Paleo-approved)
• 1/2 cup fresh basil leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes, or until softened.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the chopped zucchini, thyme, and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes, or until the zucchini is tender.
4. Add the fresh basil leaves and stir to combine.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.

Paleo Zucchini and Basil Soup is a light yet flavorful dish that makes the most of simple, fresh ingredients. The zucchini provides a soft, tender base that, when blended, turns into a silky smooth texture. The fresh basil brings a burst of herbaceous flavor, while the garlic adds a savory depth. This soup is ideal for a Paleo lunch or a light dinner and is great for those looking to enjoy a healthy and satisfying meal without feeling weighed down. It’s the perfect balance of lightness and richness, with an abundance of nutrients to support your healthy lifestyle.

Paleo Cauliflower and Leek Soup

Paleo Cauliflower and Leek Soup is a creamy, comforting soup that highlights the delicate flavors of cauliflower and leeks. This simple yet sophisticated dish is made with a few wholesome ingredients and is naturally dairy-free, gluten-free, and vegan-friendly. The cauliflower blends into a smooth, velvety texture, while the leeks provide a subtle sweetness and mild onion-like flavor. The result is a soothing, nutrient-dense soup that’s perfect for anyone looking for a cozy and light Paleo-friendly meal.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 2 leeks, cleaned and chopped (white and light green parts)
• 2 tablespoons olive oil
• 4 cups vegetable broth (Paleo-approved)
• 3 garlic cloves, minced
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and cook for 5-6 minutes, or until softened.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the chopped cauliflower and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes, or until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the nutmeg and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Paleo Cauliflower and Leek Soup is a simple yet nourishing dish that is rich in vitamins and fiber. The combination of cauliflower’s creamy texture and the mild, sweet flavor of leeks creates a beautifully balanced soup that’s perfect for a cozy meal. Nutmeg adds a touch of warmth and depth to the flavors, while the fresh parsley garnish adds a burst of color and freshness. This soup is a great option for those following a Paleo diet, offering a healthy, filling, and satisfying meal that will leave you feeling nourished and content.

Note: More recipes are coming soon!