25+ Delicious Friday Paleo Soup Recipes to End Your Week Right

If you’re following the paleo diet and looking for a healthy and satisfying way to end your busy workweek, Friday night is the perfect time for a comforting bowl of soup.

Not only do soups provide a nourishing and flavorful meal, but they’re also a breeze to prepare, making them ideal for those evenings when you just want to unwind.

Whether you’re craving something rich and creamy or light and fresh, there are endless options to explore.

This blog article brings you 25+ Friday Paleo soup recipes that will not only satisfy your taste buds but also help you stay on track with your healthy eating goals.

Get ready to dive into a world of delicious, nutrient-packed soups that are perfect for your paleo lifestyle!

25+ Delicious Friday Paleo Soup Recipes to End Your Week Right

These 25+ Friday Paleo soup recipes offer the perfect solution for a healthy and delicious end to your workweek.

Whether you’re in the mood for something hearty, spicy, or creamy, there’s a recipe here to suit every taste.

Plus, many of these soups can be made in advance, ensuring you have a quick and easy meal on hand when you’re short on time.

So, next Friday, skip the takeout and treat yourself to a warm, nourishing paleo soup that will leave you feeling satisfied and recharged for the weekend ahead.

Creamy Coconut Chicken Soup

This creamy coconut chicken soup is a rich, comforting bowl of goodness. The chicken is tender, and the coconut milk provides a smooth, velvety texture that makes it feel indulgent while still being keto-friendly. It’s packed with healthy fats and protein, making it an ideal low-carb lunch for the week.

Ingredients:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breast, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk (full-fat)
• 2 cups chicken broth (preferably homemade or low-sodium)
• 1 cup cauliflower florets
• 1 teaspoon turmeric
• 1/2 teaspoon ginger
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3-4 minutes.
3. Add cauliflower florets, turmeric, and ginger, and cook for another 2 minutes.
4. Pour in the chicken broth and coconut milk, stirring well to combine.
5. Bring the soup to a simmer and cook for about 10 minutes, or until the cauliflower is tender.
6. Add the cooked chicken back into the pot and simmer for another 5 minutes to combine flavors.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

This creamy coconut chicken soup brings together the richness of coconut and the heartiness of chicken. It’s not just filling but also nutrient-dense, with healthy fats, protein, and a delightful spice mix. The cauliflower gives a subtle base to the soup, making it feel comforting yet light. Perfect for a cozy Friday lunch, this soup is sure to keep you energized for the weekend!

Spicy Beef and Zucchini Soup

This spicy beef and zucchini soup is an exciting, low-carb alternative to traditional chili. The combination of ground beef, zucchini, and spices makes for a satisfying meal that’s both hearty and light. It’s packed with flavor and a good source of protein, ideal for a keto-friendly lunch.

Ingredients:

• 1 lb ground beef (grass-fed, if possible)
• 1 medium zucchini, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 4 cups beef broth (preferably homemade or low-sodium)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, brown the ground beef over medium heat, breaking it apart as it cooks. Drain any excess fat.
2. Add the onion and garlic to the beef, cooking until softened, about 3-4 minutes.
3. Stir in the diced zucchini and cook for another 2 minutes.
4. Add the canned tomatoes, beef broth, cumin, chili powder, paprika, salt, and pepper.
5. Bring the soup to a simmer and cook for 15-20 minutes, or until the zucchini is tender and the flavors are well combined.
6. Taste and adjust the seasoning as necessary.
7. Garnish with fresh parsley before serving.

This spicy beef and zucchini soup is a flavor-packed, keto-friendly dish that hits all the right notes. The ground beef offers a rich, hearty base, while the zucchini adds a refreshing crunch. The blend of spices gives it a zesty kick that makes this soup far from ordinary. Whether you’re following a Paleo or keto diet, this is a quick and satisfying lunch that will leave you feeling full without the carbs.

Butternut Squash and Sage Soup

This butternut squash and sage soup is smooth, velvety, and perfect for a chilly Friday lunch. The sweetness of the butternut squash blends wonderfully with the earthy flavor of sage. It’s a perfect low-carb, Paleo-friendly soup to enjoy as part of your keto meal plan.

Ingredients:

• 2 tablespoons olive oil
• 1 medium butternut squash, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth (low-sodium)
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• Coconut cream (optional), for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the butternut squash, onion, and garlic, and sauté for about 5 minutes, until the onion is soft.
2. Add the broth, sage, and cinnamon. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the squash is tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with a swirl of coconut cream (optional) for added richness.

This butternut squash and sage soup is a comforting and creamy option for a low-carb, Paleo-friendly lunch. The natural sweetness of the squash pairs beautifully with the aromatic sage and cinnamon, giving the soup a unique depth of flavor. The smooth texture makes it feel indulgent, yet it’s light enough to keep you on track with your keto goals. It’s an easy-to-make, nutrient-dense soup that will bring warmth to your Friday lunch without the carbs.

Lemon Garlic Shrimp and Asparagus Soup

This vibrant and light shrimp and asparagus soup is perfect for those who love seafood. The zesty lemon and garlic combine with tender shrimp and asparagus to create a refreshing yet filling dish. It’s full of healthy fats and protein, making it a great low-carb choice for a satisfying lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, chopped into 2-inch pieces
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (low-sodium)
• Juice of 1 lemon
• 1 teaspoon lemon zest
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the shrimp and cook until pink, about 3-4 minutes. Remove the shrimp and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the chopped asparagus and cook for another 2-3 minutes.
4. Pour in the chicken broth, lemon juice, and zest, then bring the soup to a simmer.
5. Simmer for about 10 minutes, or until the asparagus is tender.
6. Add the shrimp back into the soup and cook for an additional 2 minutes to reheat the shrimp.
7. Season with salt, pepper, and red pepper flakes (if using) to taste.
8. Garnish with fresh parsley before serving.

The Lemon Garlic Shrimp and Asparagus Soup is a refreshing, protein-packed dish that combines the flavors of the sea with fresh, crisp asparagus. The citrusy lemon adds a zing, making this soup light yet satisfying, while the shrimp provide a rich source of protein. This is a great option for a keto or Paleo lunch that is easy to prepare and perfect for anyone craving a seafood-based dish.

Roasted Tomato and Basil Soup

This roasted tomato and basil soup is a classic comfort food with a Paleo and keto twist. Roasting the tomatoes intensifies their flavor, while the fresh basil adds an aromatic depth to the soup. It’s a velvety, smooth soup that’s naturally low in carbs, making it an ideal lunch for anyone following a low-carb or Paleo diet.

Ingredients:

• 6-8 medium ripe tomatoes, halved
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth (low-sodium)
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper, to taste
• 1 teaspoon balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes until the tomatoes are softened and slightly charred.
2. In a large pot, sauté the onion and garlic until softened, about 4-5 minutes.
3. Add the roasted tomatoes and their juices to the pot, along with the broth. Bring to a simmer and cook for 10 minutes to blend the flavors.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
5. Stir in the fresh basil, and season with salt, pepper, and balsamic vinegar (if desired).
6. Simmer for an additional 5 minutes to allow the flavors to combine.
7. Serve hot, garnished with extra basil leaves if desired.

This Roasted Tomato and Basil Soup is a rich, velvety dish that’s perfect for a cozy, low-carb lunch. Roasting the tomatoes brings out their natural sweetness, while the basil adds a fragrant, fresh note. It’s naturally Paleo and keto-friendly, with just the right balance of flavor and texture to make it both comforting and satisfying. A warm, simple dish that feels like a classic, but with a healthy twist!

Beef and Cabbage Soup

Beef and cabbage soup is a hearty, filling dish that’s perfect for a low-carb, keto-friendly lunch. The beef adds richness and protein, while the cabbage gives a satisfying crunch and bulk without the carbs. This is a simple, savory soup that delivers on flavor and nutrition.

Ingredients:

• 1 tablespoon olive oil
• 1 lb ground beef (grass-fed, if possible)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth (low-sodium)
• 3 cups cabbage, shredded
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
2. Add the onion and garlic to the beef, cooking until softened, about 3 minutes.
3. Pour in the beef broth, followed by the shredded cabbage, oregano, thyme, salt, and pepper.
4. Bring the soup to a simmer and cook for about 20 minutes, or until the cabbage is tender and the flavors are well combined.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley.

The Beef and Cabbage Soup is a nourishing and satisfying dish that is perfect for a low-carb, keto-friendly lunch. The combination of hearty beef and crunchy cabbage makes this soup both filling and flavorful. With a simple seasoning blend and a rich broth, this soup is a great way to enjoy a hearty meal while staying true to your Paleo and keto dietary goals. It’s perfect for meal prep or a quick and easy Friday lunch.

Cauliflower and Leek Soup

This creamy cauliflower and leek soup is a velvety, comforting dish that’s naturally low in carbs and perfect for those on a Paleo or keto diet. The cauliflower provides a smooth texture while the leeks offer a mild onion-like flavor. This simple, hearty soup is delicious, nutritious, and easy to prepare.

Ingredients:

• 1 tablespoon olive oil
• 2 large leeks, cleaned and chopped
• 1 medium head of cauliflower, chopped into florets
• 4 cups chicken or vegetable broth (low-sodium)
• 2 cloves garlic, minced
• 1 teaspoon thyme (fresh or dried)
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped leeks and sauté until softened, about 5 minutes.
2. Add the garlic and cook for another 1-2 minutes until fragrant.
3. Stir in the cauliflower florets and thyme, then pour in the broth. Bring the soup to a simmer.
4. Simmer for about 15 minutes, or until the cauliflower is tender.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches and blend until creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives.

This Cauliflower and Leek Soup is a wonderfully creamy dish that doesn’t need any dairy to achieve its rich texture. The cauliflower adds volume without the carbs, and the mild leeks provide a subtle yet satisfying depth of flavor. This soup is a light yet comforting meal that’s perfect for a cozy Friday lunch and a great way to stay on track with your Paleo and keto goals.

Chicken and Spinach Soup with Garlic and Lemon

This Chicken and Spinach Soup with Garlic and Lemon is a refreshing, zesty, and light yet satisfying dish. The garlic and lemon bring a burst of flavor, while the spinach adds essential nutrients and fiber. Perfect for a low-carb, keto-friendly lunch, this soup is quick to make and full of wholesome ingredients.

Ingredients:

• 1 tablespoon olive oil
• 1 lb chicken breast or thighs, cooked and shredded
• 4 cups chicken broth (low-sodium)
• 2 cups fresh spinach, chopped
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley or basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
2. Pour in the chicken broth and bring to a simmer.
3. Add the shredded chicken, chopped spinach, and oregano to the pot. Cook for 5-7 minutes, or until the spinach is wilted and the chicken is heated through.
4. Stir in the lemon juice and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or basil.

his Chicken and Spinach Soup with Garlic and Lemon is a light yet satisfying soup that’s bursting with flavor. The garlic provides depth, the lemon offers a refreshing zing, and the spinach gives the soup a healthy green boost. It’s the perfect dish for a quick, low-carb lunch that’s also nutrient-rich and packed with protein from the chicken. It’s refreshing, filling, and great for anyone following a keto or Paleo diet.

Pork and Mushroom Soup with Rosemary

Pork and Mushroom Soup with Rosemary is a savory, hearty dish with deep, earthy flavors. The combination of tender pork and meaty mushrooms creates a filling and satisfying soup, while the rosemary adds a fragrant, aromatic touch. This dish is perfect for a low-carb, keto lunch that’s both comforting and nutritious.

Ingredients:

• 1 lb pork tenderloin, sliced into thin strips
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth (low-sodium)
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
• Salt and pepper, to taste
• Fresh thyme, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced pork and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same pot, add the onion and garlic, cooking until softened, about 3-4 minutes.
3. Add the sliced mushrooms and rosemary, and cook for another 5 minutes until the mushrooms are tender.
4. Pour in the broth, bring the soup to a simmer, and cook for 10-15 minutes to allow the flavors to meld.
5. Return the cooked pork to the pot and simmer for an additional 5-7 minutes until the pork is cooked through and tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme if desired.

This Pork and Mushroom Soup with Rosemary is a flavorful, hearty meal that’s perfect for a low-carb, keto lunch. The tender pork and earthy mushrooms make a satisfying combination, while the rosemary adds a fragrant touch that elevates the soup’s depth of flavor. It’s a filling, savory dish that’s both comforting and nutritious, perfect for keeping you energized and on track with your Paleo or keto diet.

Zucchini and Avocado Soup

This creamy Zucchini and Avocado Soup is light yet nourishing, perfect for those following a Paleo or keto diet. The zucchini provides a mild, fresh flavor, while the avocado adds a velvety texture and healthy fats. It’s a refreshing and nutritious soup that’s both satisfying and easy to make.

Ingredients:

• 2 tablespoons olive oil
• 2 medium zucchinis, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth (low-sodium)
• 1 ripe avocado, peeled and pitted
• 1/2 teaspoon cumin
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the chopped zucchini and cumin, and cook for another 5 minutes until the zucchini begins to soften.
3. Pour in the vegetable broth, bring to a simmer, and cook for 10 minutes, or until the zucchini is fully cooked.
4. Remove from heat and let cool slightly. Add the avocado and lime juice, then use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until creamy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This Zucchini and Avocado Soup is a refreshing and creamy dish that’s light yet filling. The avocado gives the soup a smooth, rich texture, while the zucchini adds freshness. The lime juice and cumin provide a zesty contrast, making this soup a perfect balance of flavors. It’s a great low-carb option that’s simple to prepare and ideal for a keto-friendly lunch.

Spicy Sausage and Kale Soup

This Spicy Sausage and Kale Soup is a hearty, flavorful dish that combines the richness of sausage with the bitterness of kale, balanced by a spicy kick. It’s a filling soup that’s perfect for a low-carb, keto-friendly lunch, providing plenty of protein and healthy fats.

Ingredients:

• 1 tablespoon olive oil
• 1 lb ground spicy sausage (or Italian sausage)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (low-sodium)
• 4 cups kale, chopped and stems removed
• 1/2 teaspoon red pepper flakes (optional for extra heat)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it apart, until browned, about 5-7 minutes.
2. Add the onion and garlic, and cook until softened, about 3 minutes.
3. Pour in the chicken broth, bring to a simmer, and cook for 10 minutes to combine the flavors.
4. Stir in the chopped kale and red pepper flakes (if using), and cook for an additional 5 minutes, or until the kale is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

The Spicy Sausage and Kale Soup is a savory, satisfying dish that combines bold flavors and textures. The spicy sausage adds richness and depth, while the kale provides a healthy dose of greens. The soup’s kick of heat from the red pepper flakes makes it an exciting dish for those who enjoy a little spice. It’s a great keto and Paleo-friendly option for a hearty lunch that will leave you feeling satisfied.

Chicken and Cauliflower Rice Soup

This Chicken and Cauliflower Rice Soup is a low-carb, keto-friendly version of classic chicken and rice soup. The cauliflower rice acts as a substitute for traditional rice, giving you the same comforting texture with fewer carbs. Packed with protein and vegetables, this soup is perfect for a light yet filling lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (low-sodium)
• 2 cups cauliflower rice (store-bought or homemade)
• 1 cup celery, chopped
• 1 cup carrots, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the carrots and celery, and cook for another 5 minutes.
3. Pour in the chicken broth, cauliflower rice, thyme, rosemary, and shredded chicken. Bring to a simmer and cook for 10-15 minutes, until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This Chicken and Cauliflower Rice Soup is a delicious, low-carb alternative to traditional chicken and rice soup. The cauliflower rice gives the soup a light, rice-like texture while keeping it keto-friendly. The combination of chicken, vegetables, and aromatic herbs makes for a comforting and filling soup that’s perfect for a Friday lunch. It’s rich in protein and nutrients, making it a wholesome meal that aligns with your Paleo or keto goals.

Beef Bone Broth Soup with Vegetables

This hearty Beef Bone Broth Soup is full of rich, collagen-packed bone broth and nutrient-dense vegetables. It’s a filling, warming dish that’s perfect for replenishing the body and promoting gut health. The beef bone broth provides a deep, savory flavor, while the vegetables add texture and nutrients, making this a wholesome and satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 lb beef stew meat (or beef bones)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups beef bone broth (homemade or store-bought)
• 2 cups celery, chopped
• 1 cup carrots, sliced
• 1 cup zucchini, chopped
• 1 teaspoon dried 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. Add the beef stew meat (or beef bones) and cook until browned, about 5-7 minutes.
2. Add the onion and garlic, cooking for another 3 minutes until softened.
3. Pour in the beef bone broth, then add the celery, carrots, zucchini, thyme, and rosemary. Bring the soup to a simmer.
4. Cook for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Beef Bone Broth Soup is not only flavorful but also offers significant health benefits due to the collagen in the bone broth. The beef stew meat adds richness, while the vegetables bring a variety of textures and nutrients. This soup is a great option for a low-carb, Paleo, and keto lunch, offering a nourishing and satisfying meal that promotes gut health and overall wellness.

Butternut Squash and Sage Soup

This Butternut Squash and Sage Soup is a comforting, slightly sweet soup with a deliciously earthy flavor. The creamy texture of the butternut squash is balanced by the fragrant notes of sage, making this a cozy soup perfect for chilly days. It’s naturally low in carbs and great for those following a Paleo or keto diet.

Ingredients:

• 1 tablespoon olive oil
• 1 medium butternut squash, peeled, seeded, and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth (low-sodium)
• 1/2 teaspoon ground cinnamon
• 1 teaspoon fresh sage leaves, chopped (or 1/2 teaspoon dried sage)
• Salt and pepper, to taste
• Fresh sage leaves, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the chopped butternut squash, cinnamon, and sage, and cook for an additional 5 minutes.
3. Pour in the broth and bring the soup to a simmer. Cook for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender to blend the soup until smooth, or transfer to a blender and puree until creamy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh sage leaves if desired.

Butternut Squash and Sage Soup is a velvety and flavorful soup that brings comfort to your low-carb, keto lunch. The natural sweetness of the squash pairs beautifully with the earthiness of the sage, while the cinnamon adds a subtle warmth. This soup is perfect for anyone craving a nourishing, creamy meal that is both light and satisfying.

Shrimp and Coconut Milk Soup

This Shrimp and Coconut Milk Soup combines the richness of coconut milk with the delicate flavor of shrimp, creating a tropical-inspired dish that’s light yet filling. The flavors of ginger, garlic, and lime provide an aromatic and zesty profile, while the shrimp add protein and substance to the soup. It’s a perfect, refreshing meal that fits well with Paleo and keto diets.

Ingredients:

• 1 tablespoon coconut oil
• 1 lb shrimp, peeled and deveined
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 cups coconut milk (full-fat)
• 2 cups chicken broth (low-sodium)
• 1 red bell pepper, thinly sliced
• Juice of 1 lime
• 1 tablespoon fish sauce (optional)
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove shrimp and set aside.
2. In the same pot, add the onion, garlic, and ginger, cooking for 3-4 minutes until softened and fragrant.
3. Pour in the coconut milk, chicken broth, and sliced bell pepper. Bring to a simmer.
4. Let the soup simmer for 10 minutes to allow the flavors to meld together.
5. Return the cooked shrimp to the pot, then add the lime juice and fish sauce (if using). Simmer for an additional 2 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This Shrimp and Coconut Milk Soup is a flavorful, light, and aromatic dish that is perfect for a low-carb, keto-friendly lunch. The coconut milk provides a creamy base, while the shrimp offers protein and a touch of sweetness. The ginger and lime enhance the tropical flavors, making this soup both refreshing and satisfying. It’s a great option for anyone looking for a savory, flavorful soup that aligns with their Paleo or keto lifestyle.

Note: More recipes are coming soon!