50+ Easy and Irresistible Holiday Paleo Soup Recipes for Every Gathering

As the winter chill settles in and the holiday season approaches, there’s nothing more inviting than a warm bowl of soup.

Whether you’re hosting a holiday dinner, preparing a cozy meal for the family, or looking for comforting recipes that align with your paleo lifestyle, you’re in the right place.

The holidays are about gathering, sharing, and indulging in food that brings joy and comfort. But if you’re committed to a paleo diet, finding dishes that fit both the season and your dietary preferences can be a challenge.

That’s why we’ve rounded up over 50 holiday-inspired paleo soup recipes to keep your taste buds satisfied and your body nourished.

From hearty bowls packed with vegetables and lean meats to creamy, dairy-free concoctions full of rich flavors, these recipes are perfect for festive gatherings, weeknight dinners, or simply enjoying a peaceful moment by the fireplace.

Each soup is made with wholesome, natural ingredients that align with paleo principles and will warm you from the inside out.

50+ Easy and Irresistible Holiday Paleo Soup Recipes for Every Gathering

Embracing the paleo diet during the holiday season doesn’t mean you have to miss out on the flavors and comforts of traditional winter dishes.

With these 50+ holiday paleo soup recipes, you can offer your friends and family the warmth, deliciousness, and festive spirit they crave without compromising your dietary choices.

From hearty and chunky stews to creamy, light broths, there’s a recipe here for every occasion and every palate.

So gather your ingredients, set up your cooking space, and get ready to explore a world of hearty, nourishing soups that make your holiday celebrations truly special.

Hearty Winter Squash and Sage Soup

A warming and rich soup perfect for holiday gatherings, this winter squash and sage soup blends sweet and savory flavors with a touch of earthy herbs. With a creamy texture from the squash and a subtle, aromatic finish from fresh sage, this paleo-friendly dish is a festive addition to any winter meal.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 cup coconut milk
• 2 tablespoons fresh sage, finely chopped (or 1 tablespoon dried sage)
• 2 tablespoons olive oil or ghee
• Salt and freshly ground black pepper to taste
• Optional garnish: pumpkin seeds or a drizzle of coconut cream

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
2. Add the cubed butternut squash and chopped sage to the pot, stirring to coat with the oil and aromatics. Cook for 2-3 minutes.
3. Pour in the broth and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender. Return the soup to the pot.
5. Stir in the coconut milk and season with salt and black pepper. Simmer for 5 more minutes to combine flavors.
6. Serve hot, garnished with pumpkin seeds or a drizzle of coconut cream for extra holiday flair.

This winter squash and sage soup is perfect for cozy evenings and holiday feasts. The natural sweetness of the squash pairs beautifully with the savory notes of sage, creating a dish that’s as comforting as it is elegant. Ideal for those following a paleo diet, it provides a nutritious and satisfying way to celebrate the season.

Spiced Turkey and Cauliflower Chowder

This paleo turkey and cauliflower chowder is hearty, full of festive spices, and perfect for serving at holiday dinners or as a satisfying starter. The combination of ground turkey and tender cauliflower in a rich broth creates a deliciously warm bowl that embodies the flavors of the season.

Ingredients

• 1 pound ground turkey
• 1 head of cauliflower, cut into small florets
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 medium onion, diced
• 3 cups chicken broth
• 1 cup full-fat coconut milk
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, cook the ground turkey over medium heat until browned and fully cooked. Remove and set aside.
2. Add the diced onion, carrot, and celery to the same pot and sauté for 4-5 minutes until softened.
3. Stir in the tomato paste, smoked paprika, cumin, and thyme, and cook for another minute to bloom the spices.
4. Pour in the chicken broth and bring to a boil. Reduce the heat to medium-low and add the cauliflower florets. Simmer for 10-12 minutes, or until the cauliflower is tender.
5. Stir in the coconut milk and cooked ground turkey. Season with salt and black pepper. Simmer for 5 more minutes to combine the flavors.
6. Serve the chowder hot, garnished with freshly chopped parsley.

This spiced turkey and cauliflower chowder is a festive dish that brings the warmth of the season into each spoonful. The savory turkey, sweet vegetables, and rich coconut milk create a deliciously balanced and comforting holiday soup. It’s a nutrient-dense, paleo-friendly dish that is perfect for those seeking hearty flavors without compromising on diet.

Lemon Ginger Chicken Soup

Lemon ginger chicken soup is a bright and aromatic choice for the holidays. Infused with zesty lemon and warming ginger, this paleo recipe is both comforting and refreshing. It’s the perfect remedy for chilly winter days or a nourishing addition to holiday meals.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 large carrot, thinly sliced
• 1 stalk celery, thinly sliced
• 4 cups chicken broth
• 2 cups baby spinach or kale
• 2 tablespoons coconut aminos
• Juice of 1 lemon
• 2 tablespoons olive oil or ghee
• Salt and freshly ground black pepper to taste
• Optional garnish: lemon wedges and chopped green onions

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the grated ginger and minced garlic, sautéing for 1 minute until fragrant.
2. Add the chicken pieces to the pot and cook until they are browned on the outside, about 4-5 minutes.
3. Add the sliced carrot and celery, cooking for 2-3 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld and the chicken to fully cook.
5. Stir in the coconut aminos and lemon juice. Add the baby spinach or kale and let it wilt for 1-2 minutes. Season with salt and black pepper to taste.
6. Serve hot with a lemon wedge on the side and a sprinkle of chopped green onions, if desired.

Lemon ginger chicken soup is a festive and healthful option to add to your holiday repertoire. The citrusy tang of lemon, combined with the gentle heat of ginger, elevates this soup with an invigorating flavor profile. This dish not only warms you up but also brings a refreshing and vibrant touch to your holiday table.

Creamy Coconut and Shrimp Soup

This paleo-friendly creamy coconut and shrimp soup is a festive dish that brings a touch of elegance to your holiday meal. Infused with Thai-inspired flavors, the combination of tender shrimp, rich coconut milk, and a hint of lime creates a perfectly balanced bowl of comfort.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken or seafood broth
• 1 inch piece of fresh ginger, grated
• 2 cloves garlic, minced
• 1 stalk lemongrass, smashed and cut into pieces
• 1 medium red bell pepper, sliced thinly
• 1 cup baby spinach
• 1 tablespoon fish sauce (optional for added depth)
• Juice of 1 lime
• 2 tablespoons olive oil or ghee
• Fresh cilantro for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the grated ginger and minced garlic and sauté for 1 minute until fragrant.
2. Add the lemongrass pieces and cook for another minute. Pour in the chicken or seafood broth and bring to a simmer.
3. Add the red bell pepper and cook for 3-4 minutes, allowing the flavors to infuse the broth.
4. Stir in the coconut milk and bring the mixture to a gentle boil. Add the shrimp and cook until pink and opaque, about 2-3 minutes.
5. Remove the lemongrass pieces and discard. Stir in the fish sauce (if using), lime juice, and baby spinach. Season with salt and black pepper.
6. Serve hot, garnished with fresh cilantro.

This creamy coconut and shrimp soup is a showstopper with its rich, tropical flavors and satisfying texture. It’s a perfect paleo dish for the holiday season that pairs well with a side of fresh lettuce wraps or a light salad. The combination of coconut, ginger, and lime offers a refreshing yet indulgent experience, making it a unique and memorable addition to any festive table.

Roasted Beet and Carrot Soup

Bright in color and bold in flavor, this roasted beet and carrot soup is an excellent paleo holiday option. The natural sweetness of the roasted beets and carrots pairs with earthy notes of cumin and a touch of orange, creating a visually stunning and deliciously satisfying soup.

Ingredients

• 2 medium beets, peeled and cut into cubes
• 3 large carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup orange juice (freshly squeezed for best results)
• 2 tablespoons olive oil or ghee
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the beets, carrots, and chopped onion in 1 tablespoon of olive oil and season with salt and black pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. Transfer the roasted vegetables to a large pot. Add the vegetable broth and cumin. Bring to a boil, then reduce the heat and simmer for 10 minutes.
3. Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender. Return the soup to the pot and stir in the orange juice.
4. Season with additional salt and black pepper if needed. Simmer for 2-3 more minutes to meld the flavors.
5. Serve hot, garnished with fresh thyme.

This roasted beet and carrot soup is as visually appealing as it is flavorful. The sweetness of the roasted root vegetables, paired with the subtle citrus of orange and the warmth of cumin, makes for an exceptional holiday dish that will impress your guests. It’s both nourishing and hearty, perfect for serving as an appetizer or a main course at any winter gathering.

Herbed Turkey and Mushroom Soup

For a comforting and hearty holiday meal, this herbed turkey and mushroom soup is a classic choice that will warm up any occasion. With the addition of fresh herbs and earthy mushrooms, this paleo soup delivers deep flavors with a light, broth-based consistency.

Ingredients

• 1 pound ground turkey
• 2 cups sliced mushrooms (button or cremini)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups turkey or chicken broth
• 2 cups baby spinach or kale
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 tablespoons olive oil or ghee
• Salt and freshly ground black pepper to taste
• Optional garnish: fresh parsley or chives

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the ground turkey and cook until browned and cooked through. Remove the turkey from the pot and set aside.
2. In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5-6 minutes.
3. Stir in the dried oregano and thyme, and cook for another minute to bring out the flavors.
4. Pour in the turkey or chicken broth and bring to a simmer. Return the cooked turkey to the pot and simmer for 10 minutes, allowing the flavors to meld.
5. Add the baby spinach or kale and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh parsley or chives.

This herbed turkey and mushroom soup is a wonderful, protein-rich option for your holiday menu. The combination of savory turkey, tender mushrooms, and fresh herbs makes each spoonful satisfying and full of depth. Perfect for warming up on cold winter evenings, this paleo soup brings comfort and flavor to any holiday celebration.

Spiced Cauliflower and Turkey Stew

This spiced cauliflower and turkey stew is perfect for cozy holiday dinners, offering a rich, aromatic flavor profile and a hearty, satisfying texture. The blend of turmeric, cumin, and cinnamon adds warmth to the dish, making it an inviting paleo-friendly option that’s perfect for chilly winter nights.

Ingredients

• 1 pound ground turkey
• 1 medium head of cauliflower, cut into small florets
• 1 medium sweet potato, peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or turkey broth
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 tablespoons olive oil or ghee
• 1 cup chopped fresh cilantro
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until browned and cooked through. Remove the turkey from the pot and set aside.
2. Add the chopped onion to the same pot and sauté for 3-4 minutes until it becomes translucent. Stir in the minced garlic, turmeric, cumin, and cinnamon, cooking for an additional minute to release the spices’ aroma.
3. Add the sweet potato and cauliflower to the pot, stirring to coat with the aromatics and spices. Cook for 2-3 minutes.
4. Pour in the chicken or turkey broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
5. Return the cooked turkey to the pot and simmer for an additional 5 minutes. Season with salt and black pepper to taste.
6. Serve the stew hot, garnished with fresh cilantro.

The spiced cauliflower and turkey stew is a warm, nourishing option that brings festive flavors to your holiday table. With its blend of aromatic spices and hearty ingredients, this paleo-friendly stew is satisfying and comforting. Perfect for family gatherings or serving as a main course, it will be sure to impress your guests with its unique, festive flair.

Coconut Lime Chicken Soup

For a refreshing twist on holiday soups, try this coconut lime chicken soup. With its light and citrusy broth, this paleo soup is perfect for those who want a balance of flavor, comfort, and brightness. The combination of coconut milk, lime juice, and fresh herbs adds a tropical touch to your winter menu.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups chicken broth
• 1 inch piece of ginger, grated
• 2 cloves garlic, minced
• 1 medium red bell pepper, sliced thinly
• 1 cup baby spinach or kale
• Juice of 2 limes
• 2 tablespoons fish sauce (optional)
• 2 tablespoons olive oil or ghee
• Fresh basil or cilantro for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the grated ginger and minced garlic, sautéing for 1 minute until fragrant.
2. Add the chicken pieces and cook until they are white and mostly cooked through, about 4-5 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer for 10-12 minutes, allowing the chicken to fully cook.
4. Stir in the coconut milk, lime juice, and fish sauce (if using). Add the red bell pepper and spinach or kale, cooking for 2-3 more minutes until the greens are wilted.
5. Season with salt and black pepper to taste. Adjust the lime juice or fish sauce as needed for balance.
6. Serve hot, garnished with fresh basil or cilantro.

This coconut lime chicken soup is a delightful way to introduce a refreshing, tropical element to your holiday menu. The combination of creamy coconut milk and zesty lime adds a unique twist that complements the richness of the chicken and the light crunch of the bell pepper. It’s a perfect dish for those looking for a paleo option that’s both flavorful and invigorating.

Pumpkin and Sage Chicken Soup

Pumpkin and sage chicken soup is an autumnal take on holiday comfort food. This paleo soup blends the natural sweetness of pumpkin with the earthy, aromatic flavor of sage. With its warm, velvety texture and hearty chicken, it’s a perfect holiday starter or main course.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (15 oz) pure pumpkin puree
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 teaspoon dried sage (or 2 tablespoons fresh sage, chopped)
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 tablespoons olive oil or ghee
• Salt and freshly ground black pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
2. Add the chicken pieces to the pot and cook until lightly browned, about 5 minutes. Remove the chicken and set aside.
3. Pour in the chicken broth and bring to a simmer. Add the pumpkin puree, dried sage, nutmeg, and cinnamon. Stir well to combine and cook for 5-7 minutes, allowing the flavors to meld.
4. Return the chicken to the pot and continue to simmer for another 10 minutes, or until the chicken is cooked through and tender.
5. Season with salt and black pepper to taste. Serve hot, garnished with fresh sage leaves, if desired.

Pumpkin and sage chicken soup is a warming, nutrient-dense dish perfect for any holiday table. The subtle sweetness of the pumpkin complements the savory, herbal notes of sage and the hearty chicken, creating a dish that’s both comforting and elegant. This paleo recipe will surely be a favorite, bringing warmth and festive cheer to your holiday spread.

Roasted Beet and Carrot Soup

This roasted beet and carrot soup is a vibrant, nutrient-rich option for holiday celebrations. With its beautiful ruby-red color, this paleo-friendly soup offers a perfect balance of sweetness from the roasted vegetables and a hint of earthiness, making it a show-stopping appetizer or main course that’s both healthy and satisfying.

Ingredients

• 3 medium beets, peeled and chopped into chunks
• 4 medium carrots, peeled and sliced
• 1 large onion, chopped
• 3 cloves garlic, whole
• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper to taste
• Coconut cream or a dollop of plain coconut yogurt for serving (optional)
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the chopped beets, carrots, onion, and whole garlic cloves on the baking sheet. Drizzle with olive oil, sprinkle with ground cumin, smoked paprika, salt, and black pepper, and toss to coat evenly.
3. Roast in the oven for 25-30 minutes or until the vegetables are tender and slightly caramelized. Remove from the oven and let cool for a few minutes.
4. Transfer the roasted vegetables to a blender or food processor. Add the broth and blend until smooth, adding more broth if necessary to reach your desired consistency.
5. Pour the blended soup into a pot and heat over medium-low heat for 5-7 minutes, stirring occasionally. Adjust seasoning with salt and black pepper if needed.
6. Serve hot, topped with a drizzle of coconut cream or a dollop of coconut yogurt, and garnish with fresh parsley.

The roasted beet and carrot soup is a festive and colorful dish that adds a unique touch to any holiday gathering. With its combination of earthy, sweet flavors and a hint of smokiness from the paprika, this paleo soup is sure to delight guests and warm the soul. It’s a dish that is as visually appealing as it is delicious, making it perfect for special occasions.

Lemon Herb Salmon Soup

A fresh and bright alternative to heavier holiday soups, this lemon herb salmon soup combines flaky salmon with a tangy lemon broth and aromatic herbs. It’s light yet hearty, with just the right balance of brightness and comfort that makes it ideal for festive meals.

Ingredients

• 1 pound fresh salmon fillet, skin removed and cut into chunks
• 4 cups fish or chicken broth
• 1 large zucchini, sliced into half-moons
• 1 cup chopped kale or spinach
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons lemon juice (from 1 lemon)
• 1 teaspoon lemon zest
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Pour in the broth and bring it to a boil. Reduce the heat to medium-low and add the zucchini slices, cooking for 3-4 minutes until they start to soften.
3. Gently add the salmon chunks to the pot and cook for 5-7 minutes or until the salmon is just cooked through and flakes easily.
4. Stir in the kale or spinach, dill, parsley, lemon juice, and lemon zest. Simmer for an additional 2-3 minutes.
5. Season with salt and black pepper to taste. Serve hot, garnished with additional dill or parsley if desired.

Lemon herb salmon soup is a light and refreshing way to celebrate the holidays while staying within paleo guidelines. The bright lemon and fresh herbs elevate the flavors of the salmon, creating a broth that’s both delicate and full of flavor. This soup is an elegant, healthful choice that pairs well with a side of paleo crackers or a crisp green salad.

Sweet Potato and Apple Soup

This sweet potato and apple soup is a delightful, slightly sweet dish that is perfect for holiday celebrations. The combination of earthy sweet potatoes and the natural sweetness of apples creates a comforting soup that’s rich, velvety, and full of holiday spirit.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 2 large apples, peeled, cored, and chopped (Granny Smith or Honeycrisp are ideal)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• Coconut cream or a splash of almond milk for serving (optional)
• Chopped walnuts for garnish (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute.
2. Add the diced sweet potatoes and chopped apples to the pot, stirring to combine. Sprinkle with cinnamon, nutmeg, and ginger, and cook for 2-3 minutes to bring out the spices’ flavors.
3. Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are fork-tender.
4. Using an immersion blender or a regular blender in batches, blend the soup until smooth and creamy. If needed, add more broth to achieve your desired consistency.
5. Season with salt and black pepper to taste. Serve hot, drizzled with a little coconut cream or almond milk and sprinkled with chopped walnuts for added texture.

Sweet potato and apple soup is a perfect holiday dish that blends sweet and savory flavors in a way that’s both comforting and refreshing. This paleo-friendly soup has a velvety texture and an aromatic blend of spices that bring warmth to your holiday table. The addition of walnuts provides a delightful crunch, making this soup a well-rounded and satisfying option for any festive occasion.

Creamy Cauliflower and Garlic Soup

This creamy cauliflower and garlic soup is perfect for holiday dining, combining rich flavors and a velvety texture that’s entirely dairy-free. The combination of roasted garlic and cauliflower creates a deeply satisfying and subtly sweet flavor that feels like a comforting hug in a bowl.

Ingredients

• 1 large head of cauliflower, chopped into florets
• 1 large onion, chopped
• 6 cloves garlic, whole
• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1/2 teaspoon ground thyme
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped chives or parsley for garnish
• Optional: 1/2 cup coconut milk or unsweetened almond milk for extra creaminess

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and spread out the cauliflower florets and whole garlic cloves. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Roast for 25-30 minutes or until the cauliflower is golden and tender.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, until translucent.
3. Add the roasted cauliflower and garlic to the pot, followed by the vegetable or chicken broth. Stir in the thyme and nutmeg, and bring to a boil.
4. Reduce the heat and simmer for 10-15 minutes to let the flavors meld. If desired, add the coconut milk or almond milk for extra creaminess.
5. Blend the soup until smooth using an immersion blender or in batches with a countertop blender. Season with salt and black pepper to taste.
6. Serve hot, garnished with chopped chives or parsley.

Creamy cauliflower and garlic soup is a versatile and elegant choice that fits beautifully into any holiday meal plan. The natural sweetness of the roasted cauliflower, combined with the aromatic garlic and subtle spices, makes it a rich and satisfying option that’s completely paleo-friendly. The garnish of fresh herbs adds color and a touch of brightness, perfect for festive occasions.

Spiced Pumpkin and Sage Soup

This spiced pumpkin and sage soup offers a warm, cozy flavor that’s ideal for the colder holiday months. The earthy pumpkin is paired with fragrant sage and a hint of warmth from cinnamon and nutmeg, creating a paleo soup that’s both hearty and full of festive spirit.

Ingredients

• 1 can (15 oz) pure pumpkin puree or 2 cups fresh pumpkin, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 tablespoons coconut oil or olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 tablespoons fresh sage leaves, chopped (or 1 tablespoon dried sage)
• Salt and freshly ground black pepper to taste
• Optional: 1/2 cup coconut cream for added richness
• Pumpkin seeds for garnish (optional)

Instructions

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
2. Add the pumpkin puree, broth, cinnamon, nutmeg, and allspice to the pot. Stir to combine and bring to a simmer.
3. Add the fresh or dried sage and continue to simmer for 15-20 minutes, allowing the flavors to meld and deepen.
4. Blend the soup until smooth using an immersion blender or a countertop blender. If you prefer a creamier texture, stir in the coconut cream.
5. Season with salt and black pepper to taste. Serve hot, topped with a sprinkle of pumpkin seeds for a bit of crunch.

Spiced pumpkin and sage soup is a delightful, warming dish that embodies the spirit of the holidays. With its inviting blend of sweet and savory flavors, it’s a perfect paleo option that can take center stage at any gathering. The added sage provides an earthy, aromatic touch, making this soup a festive choice that guests will remember.

Turkey and Vegetable Soup

This turkey and vegetable soup is a wholesome and satisfying way to use up leftover turkey from your holiday feast. Packed with nutrient-dense vegetables and hearty flavors, this paleo-friendly soup is a comforting, light dish that’s perfect for winter evenings.

Ingredients

• 2 cups cooked turkey, shredded or diced
• 4 cups chicken broth or turkey stock
• 1 cup carrots, peeled and sliced
• 1 cup celery, sliced
• 1 large sweet potato, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 teaspoon ground thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, bring the chicken or turkey broth to a boil over medium-high heat. Add the carrots, celery, and sweet potato, and cook for 5-7 minutes until they start to soften.
2. Add the shredded turkey, green beans, thyme, oregano, and garlic powder to the pot. Stir to combine and let simmer for 10-12 minutes, until the vegetables are tender and the flavors are well incorporated.
3. Season with salt and black pepper to taste. Remove from heat and let cool for a few minutes before serving.
4. Ladle the soup into bowls and garnish with fresh parsley.

Turkey and vegetable soup is a hearty and resourceful way to use up holiday leftovers while providing a nourishing, paleo-friendly meal. The combination of tender turkey and a medley of vegetables in a flavorful broth makes for a satisfying bowl of comfort food. Perfect for both lunch and dinner, this soup is ideal for warming up after a day of winter activities.

Note: More recipes​ are coming soon!