50+ Easy and Delicious Sunday Paleo Soup Recipes for Your Feast

Sundays are synonymous with relaxation, good food, and the perfect opportunity to indulge in a nourishing meal that sets the tone for the week ahead.

When it comes to comforting, hearty meals, nothing hits the spot quite like a warm bowl of soup.

But for those following a paleo lifestyle, finding satisfying and nutrient-packed soup recipes can be a challenge.

That’s why we’ve compiled a list of over 50 mouthwatering paleo soup recipes that will make your Sundays even more special.

These recipes cater to a variety of tastes, offering everything from rich, hearty stews to light and refreshing broths.

Whether you’re craving something creamy, spicy, or packed with vegetables and lean proteins, there’s a paleo soup for every preference.

These soups are free from processed ingredients and added sugars, focusing instead on whole foods like fresh vegetables, quality meats, and healthy fats.

Perfect for a Sunday meal that’s both comforting and nourishing, these paleo soup recipes will warm you up and make you look forward to the start of a new week.

50+ Easy and Delicious Sunday Paleo Soup Recipes for Your Feast

With 50+ Sunday paleo soup recipes to explore, your Sundays are about to become even more enjoyable.

From hearty beef and vegetable stews to light, spicy shrimp and cauliflower broths, there’s something here to suit every craving.

These recipes emphasize wholesome ingredients and flavors that nourish the body and spirit alike, making them the perfect addition to your weekend meal planning.

Make your Sunday dinner a cherished ritual, filled with delicious meals that leave you satisfied and ready for the week ahead.

So, grab your favorite pot and get ready to fill your kitchen with enticing aromas and create memories that linger long after the meal is over.

With these recipes, you can embrace the comfort of a warm bowl of soup while staying true to your paleo lifestyle.

Paleo Chicken and Cauliflower Soup

This comforting paleo chicken and cauliflower soup is perfect for a cozy Sunday meal. It’s rich in flavors with tender chunks of chicken, hearty vegetables, and a creamy texture that comes from pureed cauliflower, making it a nourishing and satisfying option that fits perfectly into a paleo diet.

Ingredients

• 2 tbsp olive oil or avocado oil
• 1 lb boneless, skinless chicken breasts or thighs, diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth (preferably homemade or low-sodium)
• 1 large head of cauliflower, chopped
• 2 carrots, peeled and sliced
• 1 cup full-fat coconut milk
• 2 tsp dried thyme
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Preparation

1. In a large pot, heat the oil over medium-high heat. Add the diced chicken and cook until lightly browned, about 4-5 minutes. Remove from the pot and set aside.
2. In the same pot, add the onion and cook until softened, about 3-4 minutes. Add the garlic and sauté for an additional 30 seconds.
3. Pour in the chicken broth and add the chopped cauliflower and carrots. Bring to a boil, then reduce to a simmer and let cook for 15-20 minutes, until the vegetables are tender.
4. Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth, or transfer the mixture in batches to a high-speed blender.
5. Return the pot to medium heat, stir in the coconut milk, cooked chicken, thyme, and oregano. Let it simmer for 5-10 minutes, allowing the flavors to meld together.
6. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley.

This paleo chicken and cauliflower soup is not only hearty but also full of nutritious ingredients that will keep you fueled throughout your day. The cauliflower provides a creamy texture without any dairy, while the coconut milk adds a subtle richness. This recipe is a perfect choice for a Sunday that calls for something warm, soothing, and good for your body.

Beef and Vegetable Stew

This beef and vegetable stew is a paleo-friendly version of a classic comfort dish. With tender chunks of beef, nutrient-rich vegetables, and a flavorful broth, it’s a complete meal that’s perfect for a cold winter day.

Ingredients

• 2 tbsp coconut oil or olive oil
• 1.5 lbs beef stew meat, cut into bite-sized pieces
• 2 large carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 large sweet potato, peeled and cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups beef broth (low-sodium)
• 1 tbsp balsamic vinegar
• 2 tsp dried rosemary
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

Preparation

1. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and brown on all sides, then remove and set aside.
2. In the same pot, sauté the onion until translucent, about 3 minutes. Add the garlic and cook for another 30 seconds.
3. Stir in the tomato paste and cook for 1 minute, then add the carrots, celery, and sweet potato. Cook for 2-3 minutes, stirring occasionally.
4. Return the beef to the pot and add the beef broth, balsamic vinegar, rosemary, and thyme. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5-2 hours, or until the beef is tender and the vegetables are cooked through.
5. Season with salt and black pepper to taste. Serve in bowls, garnished with fresh basil or parsley.

This paleo beef and vegetable stew is a robust and nourishing dish, perfect for a Sunday dinner that will keep you satisfied for hours. The combination of beef, sweet potatoes, and aromatic herbs results in a dish that is deeply flavorful and comforting. It’s also a great way to enjoy a nutrient-dense meal with simple, wholesome ingredients.

Spicy Paleo Shrimp and Avocado Soup

This spicy paleo shrimp and avocado soup is perfect for those who love a bit of heat. With shrimp, avocado, and a zesty, spicy broth, it’s a light yet satisfying dish that can easily become a go-to in your weekly meal rotation.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp coconut oil or avocado oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and chopped (optional for more heat)
• 3 cups chicken or vegetable broth
• 1 cup coconut milk
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp ground cumin
• Juice of 1 lime
• Salt and black pepper to taste
• 2 avocados, cubed
• Fresh cilantro for garnish

Preparation

1. In a large pot, heat the oil over medium-high heat. Add the onion, garlic, bell pepper, and jalapeño (if using). Sauté for 3-4 minutes until the vegetables are softened.
2. Stir in the chili powder, paprika, and cumin, and cook for 1 minute to activate the spices.
3. Pour in the chicken or vegetable broth and bring to a simmer. Cook for 5-7 minutes to allow the flavors to meld.
4. Add the shrimp and cook for 3-4 minutes or until they turn pink and are just cooked through.
5. Stir in the coconut milk and lime juice, and season with salt and black pepper to taste.
6. Remove from heat and gently fold in the cubed avocado. Serve the soup warm, garnished with fresh cilantro.

This spicy paleo shrimp and avocado soup is both refreshing and hearty, making it ideal for a lighter Sunday lunch or dinner. The creamy avocado balances the spice from the chili powder and jalapeño, creating a well-rounded and satisfying dish. The combination of shrimp, rich coconut milk, and bright lime juice makes this a unique and exciting way to enjoy a paleo-friendly soup.

Paleo Sweet Potato and Kale Soup

This hearty sweet potato and kale soup is perfect for a nourishing and satisfying Sunday meal. It’s packed with nutrient-dense vegetables, a touch of ginger for warmth, and a subtle hint of coconut for creaminess. This dish is easy to make, deliciously wholesome, and completely paleo-friendly.

Ingredients

• 2 tbsp coconut oil or avocado oil
• 1 large sweet potato, peeled and cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 4 cups vegetable broth (homemade or low-sodium)
• 2 cups fresh kale, stems removed and chopped
• 1 can (13.5 oz) full-fat coconut milk
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish

Preparation

1. In a large pot, heat the oil over medium-high heat. Add the onion and sauté for 3-4 minutes until translucent. Stir in the garlic and grated ginger and cook for an additional minute.
2. Add the sweet potato and vegetable broth to the pot. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes or until the sweet potato is tender.
3. Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a high-speed blender.
4. Stir in the coconut milk, turmeric, and cumin. Cook for 3-4 minutes on low heat, allowing the flavors to meld.
5. Add the chopped kale and cook for an additional 2-3 minutes, just until wilted. Season with salt and black pepper to taste.
6. Serve warm, garnished with fresh cilantro or parsley.

This sweet potato and kale soup is a delightful and nourishing option for a Sunday meal. The combination of sweet potato, coconut milk, and kale offers a perfect balance of creamy, earthy, and refreshing flavors. The turmeric adds an anti-inflammatory boost, making it as good for your body as it is for your taste buds. It’s simple to prepare, full of vitamins, and a cozy choice for a paleo-friendly lunch or dinner.

Paleo Tomato Basil Soup

This paleo tomato basil soup is a classic comfort food made without any dairy or processed ingredients. The deep flavors of roasted tomatoes combined with the bright freshness of basil create a perfect blend that’s both light and satisfying, ideal for a cozy Sunday lunch.

Ingredients

• 2 tbsp olive oil or avocado oil
• 2 lbs ripe tomatoes, cut into quarters
• 1 large onion, diced
• 4 cloves garlic, peeled
• 2 cups chicken or vegetable broth (low-sodium)
• 1/4 cup fresh basil leaves, plus extra for garnish
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• 1 can (13.5 oz) full-fat coconut milk (optional for a creamier texture)

Preparation

1. Preheat the oven to 400°F (200°C). Place the quartered tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with a pinch of salt and black pepper. Roast for 25-30 minutes, until the tomatoes are softened and caramelized.
2. Transfer the roasted vegetables to a large pot. Add the chicken or vegetable broth and dried oregano. Bring to a simmer over medium heat and cook for 10 minutes.
3. Use an immersion blender to puree the soup until smooth, or carefully transfer to a high-speed blender and blend in batches.
4. Stir in the fresh basil leaves and season with additional salt and black pepper to taste. If desired, add the coconut milk for a creamier texture and cook for another 2-3 minutes on low heat.
5. Serve hot, garnished with additional fresh basil.

This paleo tomato basil soup is a simple yet flavorful dish that brings the taste of summer to your Sunday table, no matter the season. The roasting process deepens the flavor of the tomatoes, while the fresh basil adds a burst of freshness that’s perfect for cleansing the palate. For those looking for a richer texture, the coconut milk provides a lovely creaminess without straying from paleo guidelines. It’s a timeless recipe that pairs beautifully with a side of paleo bread for dipping.

Paleo Thai Coconut Chicken Soup

This Thai-inspired paleo coconut chicken soup is full of rich flavors and aromatic ingredients like lemongrass and ginger. It’s a perfect Sunday meal to enjoy with friends or family and offers a touch of exotic flair while staying paleo-friendly.

Ingredients

• 1 tbsp coconut oil or avocado oil
• 1 lb boneless, skinless chicken breast or thighs, thinly sliced
• 1 stalk lemongrass, chopped and smashed
• 3 slices fresh ginger
• 3 cups chicken broth (low-sodium)
• 1 can (13.5 oz) full-fat coconut milk
• 2-3 tbsp fish sauce (or coconut aminos for a soy-free option)
• 1-2 tbsp lime juice
• 1/2 tsp red chili flakes (optional for heat)
• 1/2 cup mushrooms, sliced
• 1/2 cup baby spinach or bok choy
• Fresh cilantro and lime wedges for garnish

Preparation

1. In a large pot, heat the oil over medium-high heat. Add the chicken and sauté for 3-4 minutes until it starts to brown. Remove and set aside.
2. Add the lemongrass and ginger slices to the pot and sauté for 1-2 minutes. Pour in the chicken broth and bring to a boil. Reduce the heat and let simmer for 10-12 minutes to infuse the flavors.
3. Remove the lemongrass and ginger slices. Stir in the coconut milk, fish sauce, and lime juice. Add the red chili flakes, mushrooms, and chicken back into the pot. Simmer for an additional 5 minutes.
4. Add the spinach or bok choy and cook for another minute until wilted. Season with salt and black pepper to taste.
5. Serve hot, garnished with fresh cilantro and a wedge of lime.

This Thai coconut chicken soup is a vibrant, flavorful dish that infuses the rich spices of Thai cuisine into a warm, nourishing bowl. The lemongrass and ginger add a signature zing, while the coconut milk provides a rich, creamy base. This soup is not only a treat for your taste buds but also a way to experience bold, international flavors in a paleo-friendly way. It’s perfect for a Sunday gathering or an individual treat that feels indulgent yet health-conscious.

Paleo Butternut Squash and Carrot Soup

This velvety butternut squash and carrot soup is a comforting and nourishing option for a cozy Sunday meal. The natural sweetness of the squash and carrots is complemented by the warm flavors of cinnamon and nutmeg, creating a dish that’s hearty and full of depth.

Ingredients

• 2 tbsp olive oil or coconut oil
• 1 medium butternut squash, peeled, seeded, and cubed
• 3 large carrots, peeled and chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth (low-sodium)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and black pepper to taste
• 1/2 cup full-fat coconut milk (optional for extra creaminess)
• Fresh thyme or parsley for garnish

Preparation

1. In a large pot, heat the oil over medium-high heat. Add the onion and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for another minute.
2. Add the cubed butternut squash and carrots to the pot. Sauté for 5 minutes to start developing flavors.
3. Pour in the chicken or vegetable broth and add the cinnamon and nutmeg. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a high-speed blender.
5. Stir in the coconut milk if desired, and season with salt and black pepper to taste. Warm through on low heat for another 2-3 minutes.
6. Serve warm, garnished with fresh thyme or parsley.

This butternut squash and carrot soup is perfect for adding comfort to your Sunday meal. The combination of sweet and savory flavors, enhanced by cinnamon and nutmeg, makes it feel like a warm hug in a bowl. The optional coconut milk adds a luxurious touch of creaminess, making each spoonful irresistible. This soup is an excellent choice for those seeking a paleo-friendly option that doesn’t compromise on taste or satisfaction.

Paleo Zucchini and Avocado Soup

This refreshing yet hearty zucchini and avocado soup is ideal for a light but satisfying Sunday lunch. The combination of fresh vegetables, creamy avocado, and a touch of lemon creates a bright and flavorful dish that’s perfect for warm or cool days.

Ingredients

• 2 tbsp olive oil or avocado oil
• 2 large zucchinis, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 cups vegetable broth (low-sodium)
• 1 ripe avocado, pitted and scooped out
• 1/2 cup fresh basil leaves, chopped
• Juice of 1 lemon
• Salt and black pepper to taste
• Optional toppings: cucumber slices, extra basil, or pumpkin seeds

Preparation

1. In a large pot, heat the oil over medium-high heat. Add the onion and sauté for 3 minutes until softened. Stir in the garlic and cook for another minute.
2. Add the chopped zucchini to the pot and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes, or until the zucchini is tender.
4. Remove from heat and let cool slightly. Add the avocado, basil, and lemon juice to the pot. Use an immersion blender to blend until smooth, or transfer in batches to a high-speed blender.
5. Season with salt and black pepper to taste. Warm through on low heat if needed.
6. Serve garnished with cucumber slices, fresh basil, or a sprinkle of pumpkin seeds for added texture.

The zucchini and avocado soup is a vibrant, nutrient-rich dish that is as refreshing as it is comforting. The creamy avocado adds a rich texture and subtle flavor, while the basil and lemon provide a bright note that balances the soup’s heartiness. This paleo recipe is perfect for a lighter Sunday meal that still delivers on taste and nutritional value. Whether served hot or chilled, it’s an adaptable and satisfying dish to enjoy at any time of the year.

Paleo Spicy Chicken and Cauliflower Soup

This spicy chicken and cauliflower soup is a bold and warming dish that makes an excellent Sunday meal. With a flavorful broth infused with garlic, ginger, and spices, it packs a punch while staying light and paleo-friendly.

Ingredients

• 1 tbsp coconut oil or avocado oil
• 1 lb boneless, skinless chicken breast or thighs, diced
• 1 large head of cauliflower, cut into florets
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 4 cups chicken broth (low-sodium)
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional for more heat)
• Salt and black pepper to taste
• 1/2 cup chopped cilantro for garnish
• Lime wedges for serving

Preparation

1. In a large pot, heat the oil over medium-high heat. Add the diced chicken and cook for 4-5 minutes, or until lightly browned. Remove and set aside.
2. In the same pot, add the onion and sauté for 2-3 minutes until translucent. Add the garlic and ginger and cook for an additional minute.
3. Stir in the cumin, paprika, and cayenne pepper (if using). Cook for 30 seconds to release the spices’ flavors.
4. Add the cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the cauliflower is tender.
5. Use an immersion blender to blend the soup until it reaches a smooth consistency or transfer in batches to a high-speed blender.
6. Stir in the cooked chicken and season with salt and black pepper. Simmer for 2-3 more minutes.
7. Serve hot, garnished with cilantro and lime wedges.

This spicy chicken and cauliflower soup is perfect for those who love a bit of heat with their comfort food. The combination of tender chicken, hearty cauliflower, and rich spices makes it a filling and satisfying meal that’s still light and paleo-compliant. It’s ideal for a Sunday lunch that feels special but is easy to prepare. The touch of lime and cilantro elevates the soup, bringing out the depth of flavors in each bowl.

Paleo Lemon Chicken and Spinach Soup

This lemon chicken and spinach soup is bright, zesty, and packed with wholesome goodness. Perfect for a nourishing Sunday meal, it’s light yet satisfying, with fresh herbs and citrus notes that give it a refreshing twist.

Ingredients

• 2 tbsp olive oil or avocado oil
• 1 lb boneless, skinless chicken breast or thighs, diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (low-sodium)
• 2 large carrots, peeled and chopped
• 1 cup baby spinach or chopped kale
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh parsley for garnish

Preparation

1. In a large pot, heat the oil over medium-high heat. Add the diced chicken and cook for 4-5 minutes, or until lightly browned. Remove and set aside.
2. Add the diced onion to the same pot and sauté for 3 minutes until translucent. Stir in the garlic and cook for an additional minute.
3. Pour in the chicken broth and add the chopped carrots and dried oregano. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, or until the carrots are tender.
4. Return the cooked chicken to the pot and add the baby spinach. Simmer for 2-3 minutes until the spinach is wilted.
5. Stir in the lemon juice and season with salt and black pepper to taste. Let the soup simmer for another minute to meld the flavors.
6. Serve hot, garnished with fresh parsley.

This lemon chicken and spinach soup offers a bright, citrus-infused taste that perfectly balances the rich flavors of the chicken and broth. The addition of spinach provides essential nutrients, while the lemon adds a refreshing zing. This soup is light, nourishing, and easy to make, making it an ideal choice for a paleo Sunday meal that energizes and satisfies without weighing you down.

Paleo Sweet Potato and Bacon Soup

This sweet potato and bacon soup is a hearty and flavorful dish that embodies comfort food with a healthy twist. The combination of smoky bacon, sweet potatoes, and subtle spices makes it perfect for a cozy Sunday dinner.

Ingredients

• 3 slices bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 4 cups chicken broth (low-sodium)
• 1/2 tsp ground paprika
• 1/4 tsp ground cinnamon
• Salt and black pepper to taste
• 1/2 cup coconut milk (optional for extra creaminess)
• Fresh chives or green onions for garnish

Preparation

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving about 1 tbsp of the rendered bacon fat in the pot.
2. Add the diced onion to the pot and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for another minute.
3. Add the cubed sweet potatoes, chicken broth, paprika, and cinnamon. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a high-speed blender.
5. Stir in the coconut milk for extra creaminess, if desired. Season with salt and black pepper to taste.
6. Serve warm, garnished with the crispy bacon and fresh chives or green onions.

This sweet potato and bacon soup is a rich and satisfying dish that combines the natural sweetness of sweet potatoes with the savory flavor of bacon. The subtle spices add depth, and the optional coconut milk provides a creamy texture without the use of dairy. Perfect for a chilly Sunday evening, this paleo soup is hearty enough to be a main course while still feeling light and nourishing.

Paleo Tomato Basil Soup

This tomato basil soup is a classic comfort food made paleo-friendly. It’s rich, velvety, and full of the bright flavors of ripe tomatoes and fresh basil. A touch of coconut milk makes it smooth and creamy without using any dairy.

Ingredients

• 2 tbsp olive oil or avocado oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 cups fresh or canned tomatoes, chopped (or use canned crushed tomatoes)
• 3 cups chicken or vegetable broth (low-sodium)
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 1/2 cup full-fat coconut milk
• Fresh basil leaves for garnish

Preparation

1. In a large pot, heat the oil over medium-high heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for an additional minute.
2. Add the chopped tomatoes, chicken or vegetable broth, oregano, and red pepper flakes (if using). Bring to a boil, then reduce the heat and simmer for 20-25 minutes, allowing the flavors to meld and the tomatoes to soften.
3. Use an immersion blender to puree the soup until smooth, or transfer in batches to a high-speed blender.
4. Stir in the coconut milk and season with salt and black pepper to taste. Simmer for another 2-3 minutes to combine the flavors.
5. Serve hot, garnished with fresh basil leaves.

This paleo tomato basil soup is the perfect way to enjoy a classic dish with a healthy twist. The bright, rich tomato flavor combined with the smooth, creamy texture makes it a comforting and satisfying meal. The addition of fresh basil enhances the soup’s depth and freshness, making it a versatile dish that can be enjoyed on any Sunday. Serve it with a side of paleo bread or a simple salad for a complete meal that’s full of flavor and nutrition.

Paleo Coconut Chicken Curry Soup

This coconut chicken curry soup combines the heartiness of chicken with the rich, aromatic flavors of coconut milk and a blend of warming spices. Perfect for a cozy Sunday meal, it’s both satisfying and packed with nutrients.

Ingredients

• 2 tbsp coconut oil
• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp ground cumin
• 3 cups chicken broth (low-sodium)
• 1 can (14 oz) full-fat coconut milk
• 1 medium sweet potato, peeled and cubed
• 1 cup chopped spinach or kale
• Salt and black pepper to taste
• Fresh cilantro for garnish

Preparation

1. Heat the coconut oil in a large pot over medium-high heat. Add the diced chicken and cook until lightly browned on all sides. Remove and set aside.
2. Add the diced onion to the same pot and sauté for 3-4 minutes until translucent. Stir in the garlic and grated ginger, cooking for another minute.
3. Sprinkle in the curry powder, turmeric, and cumin, stirring to coat the onions and garlic.
4. Pour in the chicken broth and add the cubed sweet potato. Bring to a boil, then reduce the heat and simmer for 10-12 minutes until the sweet potato is tender.
5. Add the cooked chicken back to the pot and stir in the coconut milk. Simmer for 3-4 more minutes to allow the flavors to blend.
6. Stir in the chopped spinach or kale and season with salt and black pepper to taste.
7. Serve warm, garnished with fresh cilantro.

This coconut chicken curry soup is a rich, flavorful dish that’s perfect for a nourishing Sunday meal. The combination of aromatic spices and creamy coconut milk makes it satisfying and comforting, while the sweet potato adds a touch of natural sweetness. With protein from the chicken and greens for a nutrient boost, this paleo soup is a complete and hearty dish that warms from the inside out.

Paleo Beef and Vegetable Soup

A hearty beef and vegetable soup that’s paleo-friendly and packed with protein and vegetables. This dish is perfect for a Sunday dinner, providing a rich, savory flavor that feels indulgent yet healthy.

Ingredients

• 1 lb beef stew meat, cut into cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 large carrots, peeled and sliced
• 2 stalks celery, chopped
• 1 large sweet potato, peeled and cubed
• 3 cups beef broth (low-sodium)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp black pepper
• Salt to taste
• Fresh parsley for garnish

Preparation

1. In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and sear for 4-5 minutes until browned on all sides. Remove the beef and set aside.
2. Add the diced onion to the pot and sauté for 3-4 minutes until softened. Stir in the garlic and cook for an additional minute.
3. Add the tomato paste and cook for 1 minute to caramelize slightly.
4. Return the beef to the pot and add the carrots, celery, sweet potato, beef broth, thyme, and rosemary. Bring to a boil, then reduce the heat and let simmer for 45-50 minutes, or until the beef is tender and the vegetables are cooked through.
5. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley.

This paleo beef and vegetable soup is a comforting and hearty meal that’s perfect for a Sunday evening. The tender beef and variety of vegetables create a satisfying blend of flavors, while the herbs and tomato paste add depth. This dish is not only full of protein and vitamins but also low in carbs, making it an excellent choice for a nourishing and balanced paleo meal.

Paleo Spicy Shrimp and Cauliflower Soup

This spicy shrimp and cauliflower soup brings a kick of heat balanced by the soothing flavors of shrimp and the creamy texture of cauliflower. A perfect dish to end the weekend, it’s nutritious and packed with protein.

Ingredients

• 2 tbsp olive oil or avocado oil
• 1 lb large shrimp, peeled and deveined
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 medium head of cauliflower, cut into florets
• 3 cups chicken broth (low-sodium)
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp red curry paste (adjust to taste)
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes (optional for extra heat)
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for garnish

Preparation

1. Heat the oil in a large pot over medium-high heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for another minute.
2. Add the red curry paste and ground ginger, cooking for 1-2 minutes to release the flavors.
3. Pour in the chicken broth and add the cauliflower florets. Bring to a boil, then reduce the heat and simmer for 10-12 minutes until the cauliflower is tender.
4. Use an immersion blender or transfer in batches to a blender and puree until smooth.
5. Return the soup to the pot and stir in the coconut milk. Add the shrimp and cook for 3-4 minutes, or until they turn pink and are cooked through.
6. Season with salt, black pepper, and red pepper flakes for added heat, if desired.
7. Serve hot, garnished with fresh cilantro and lime wedges.

This spicy shrimp and cauliflower soup is the perfect way to spice up your Sunday with bold flavors and satisfying ingredients. The creamy texture from the cauliflower and the tender shrimp pair perfectly with the heat of the red curry paste, creating a warm and delightful soup. With the added zing of lime and cilantro, it’s both refreshing and satisfying, making it an ideal paleo option to start your week.

Note: More recipes​ are coming soon!