50+ Mouthwatering Saturday Paleo Soup Recipes for Every Season

Soup is one of the ultimate comfort foods, and when it’s paleo-friendly, it’s even better.

Whether you’re looking for something hearty and filling or light and refreshing, there’s a perfect paleo soup recipe to suit your needs.

Saturdays are the perfect day to slow down, enjoy a warm bowl of nourishing soup, and unwind from the week.

The beauty of paleo soups is that they’re made with whole, unprocessed ingredients that support your health goals while satisfying your taste buds.

From savory beef stews to creamy vegetable purees, this list of 50+ paleo soup recipes will help you create delicious, wholesome meals all year round.

In this post, we’ll explore a variety of soups that are not only easy to prepare but also incredibly tasty and packed with nutrients.

So, grab your favorite pot and get ready to whip up some hearty, paleo-approved soups for your Saturday meal prep!

50+ Mouthwatering Saturday Paleo Soup Recipes for Every Season

Paleo soups are the perfect way to enjoy a flavorful and nourishing meal, especially on a relaxing Saturday.

With so many options to choose from, you can easily rotate your soup recipes every week, discovering new flavors and ingredients.

Whether you’re cooking for one or the whole family, these 50+ Saturday paleo soup recipes will ensure you have a variety of nutritious, satisfying meals at your fingertips.

So go ahead, embrace the simplicity and comfort of a warm bowl of soup that’s good for you, your health, and your taste buds.

Hearty Sweet Potato and Coconut Soup

This sweet potato and coconut soup is a creamy, nutrient-rich blend perfect for a cozy Saturday meal. The natural sweetness of sweet potatoes pairs beautifully with the richness of coconut milk and the warm, earthy spices, making it an indulgent yet healthy choice for your paleo lifestyle.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 can full-fat coconut milk
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp paprika
• 3 cups chicken or vegetable broth
• 1 tbsp coconut oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat.
2. Sauté onions until translucent, about 5 minutes. Add garlic, cumin, turmeric, and paprika, and cook for another minute until fragrant.
3. Add diced sweet potatoes and stir to coat in the spice mixture.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until the sweet potatoes are tender.
5. Use an immersion blender or transfer to a blender to puree until smooth.
6. Stir in the coconut milk and heat through. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh cilantro.

This hearty sweet potato and coconut soup is a vibrant bowl of comfort, ideal for warming up your Saturdays. Packed with anti-inflammatory spices and healthy fats, it’s a dish that satisfies both your taste buds and your nutritional goals.

Spiced Carrot and Ginger Soup

This spiced carrot and ginger soup is a warming, zesty dish that’s both vibrant and nourishing. The combination of carrots and ginger provides a balance of sweetness and spice, while the paleo-friendly ingredients make it a guilt-free indulgence.

Ingredients

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 3 cups chicken or vegetable broth
• 1 cup full-fat coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste
• Pumpkin seeds for garnish

Instructions

1. Heat olive oil in a pot over medium heat. Sauté onions and garlic until softened, about 5 minutes.
2. Add grated ginger, coriander, and cinnamon, stirring for 1 minute to release the flavors.
3. Add chopped carrots and broth, and bring to a boil. Reduce heat and simmer until carrots are tender, about 20 minutes.
4. Puree the soup with an immersion blender or in batches using a regular blender.
5. Stir in coconut milk, then season with salt and pepper to taste.
6. Serve garnished with pumpkin seeds for added texture.

Spiced carrot and ginger soup is a perfect way to infuse your weekend with warmth and zest. This vibrant dish not only delights your palate but also provides essential vitamins and antioxidants to fuel your day.

Creamy Cauliflower and Leek Soup

This creamy cauliflower and leek soup is a velvety, low-carb delight that’s perfect for Saturday gatherings or a quiet night in. The natural creaminess of cauliflower, enhanced by the mild sweetness of leeks, creates a dish that is both hearty and healthy.

Ingredients

• 1 large head of cauliflower, chopped
• 2 leeks, white and light green parts only, sliced
• 2 garlic cloves, minced
• 1 tbsp ghee or coconut oil
• 4 cups chicken broth
• 1 cup full-fat coconut milk
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat ghee or coconut oil in a large pot over medium heat. Add leeks and garlic, cooking until softened, about 5 minutes.
2. Add cauliflower and thyme, stirring to combine.
3. Pour in the broth, bring to a boil, then reduce heat and simmer until cauliflower is tender, about 15-20 minutes.
4. Blend the soup until smooth using an immersion blender.
5. Stir in the coconut milk and adjust seasoning with salt and pepper.
6. Serve garnished with fresh parsley.

This creamy cauliflower and leek soup is a bowl of comfort with every spoonful. Its delicate flavors and rich texture make it a satisfying meal while adhering to your paleo principles.

Smoky Tomato and Bell Pepper Soup

This smoky tomato and bell pepper soup is a bold and flavorful dish that brings a touch of smokiness to your Saturday menu. The roasted vegetables elevate the natural sweetness of tomatoes and peppers, while the spices add depth and warmth.

Ingredients

• 6 medium tomatoes, quartered
• 2 red bell peppers, halved and seeded
• 1 onion, quartered
• 3 garlic cloves, whole
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 400°F (200°C). Arrange tomatoes, bell peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast for 25-30 minutes, until vegetables are tender and slightly charred.
3. Transfer roasted vegetables to a pot and add chicken broth and smoked paprika.
4. Blend the mixture until smooth, using an immersion blender or in batches.
5. Heat the soup over medium heat and adjust seasoning as needed.
6. Serve garnished with fresh basil.

This smoky tomato and bell pepper soup is a bold, nutrient-dense option for paleo enthusiasts. Its deep, roasted flavors will leave you feeling satisfied and eager to make it again.

Zesty Lemon Chicken and Kale Soup

This zesty lemon chicken and kale soup is a refreshing, protein-packed dish ideal for a light yet satisfying Saturday lunch. The bright lemon flavor pairs wonderfully with tender chicken and nutrient-rich kale, creating a well-rounded meal.

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 2 cups chopped kale
• 1 medium onion, diced
• 2 garlic cloves, minced
• Juice of 1 lemon
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a pot over medium heat. Sauté onions and garlic until softened.
2. Add chicken broth, oregano, and cooked chicken. Simmer for 10 minutes.
3. Stir in chopped kale and lemon juice, cooking until the kale is wilted, about 5 minutes.
4. Adjust seasoning with salt and pepper.
5. Serve hot, with a wedge of lemon on the side if desired.

Zesty lemon chicken and kale soup is a refreshing and wholesome meal that balances tangy flavors with hearty ingredients. It’s an easy, paleo-friendly dish that’ll keep you coming back for seconds.

Butternut Squash and Apple Soup

This sweet and savory butternut squash and apple soup is a comforting, nutrient-packed dish perfect for the fall season. The natural sweetness of butternut squash and apples, combined with the creamy texture of coconut milk, creates a deliciously smooth soup that’s both satisfying and paleo-friendly.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 medium apples, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 3 cups chicken broth
• 1 can full-fat coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and cook until softened, about 5 minutes.
2. Add butternut squash, apples, cinnamon, and nutmeg, and stir to combine.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer until the squash is tender, about 20-25 minutes.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in coconut milk and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh sage leaves.

This butternut squash and apple soup is a velvety, slightly sweet dish that’s perfect for cozy Saturday afternoons. The flavors of fall shine through in every spoonful, making it a satisfying and nutrient-dense option for your paleo menu.

Creamy Avocado and Cilantro Soup

This creamy avocado and cilantro soup is a refreshing and indulgent dish with a vibrant flavor profile. The smoothness of avocado, combined with the fresh notes of cilantro and lime, creates a light yet filling meal, perfect for any paleo lover.

Ingredients

• 2 ripe avocados, peeled and pitted
• 4 cups chicken broth
• 1 cup coconut milk
• 1 bunch fresh cilantro, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• Juice of 1 lime
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until softened, about 5 minutes.
2. Add chicken broth and bring to a boil.
3. Reduce the heat and add the avocados, coconut milk, and cilantro. Use an immersion blender or regular blender to puree until smooth.
4. Stir in lime juice and adjust seasoning with salt and pepper.
5. Serve chilled or at room temperature, garnished with additional cilantro and lime wedges if desired.

This creamy avocado and cilantro soup is a light, yet satisfying option that delivers a punch of flavor. It’s a perfect balance of creamy, tangy, and herby goodness, making it a great choice for a refreshing Saturday lunch.

Beef and Mushroom Stew

This hearty beef and mushroom stew is a rich, savory dish filled with tender beef, earthy mushrooms, and aromatic herbs. It’s a perfect winter comfort food that adheres to the paleo diet while offering deep, satisfying flavors.

Ingredients

• 1 lb beef stew meat, cubed
• 2 cups mushrooms, sliced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Brown the beef cubes on all sides, about 8-10 minutes, then remove from the pot and set aside.
2. Add onions and garlic to the pot and cook until softened, about 5 minutes.
3. Add mushrooms, thyme, rosemary, and tomato paste, and cook for another 5 minutes until the mushrooms release their moisture.
4. Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce heat and simmer for 1-1.5 hours until the beef is tender.
5. Season with salt and pepper to taste, and serve hot.

This beef and mushroom stew is a comforting and satisfying dish that will warm you up on a cold Saturday. Packed with protein, vitamins, and minerals, it’s an ideal paleo stew that offers both depth of flavor and nourishment.

Chicken and Zucchini Soup

This light and fresh chicken and zucchini soup is an ideal meal for when you want something quick, easy, and nourishing. The combination of tender chicken and crisp zucchini, with a flavorful broth, makes it an excellent option for a paleo-friendly Saturday meal.

Ingredients

• 2 cups cooked chicken, shredded
• 3 medium zucchinis, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups chicken broth
• 1 tbsp fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until softened, about 5 minutes.
2. Add chopped zucchini and cook for another 5 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the zucchini is tender.
4. Stir in the shredded chicken and basil, and cook for another 5 minutes.
5. Season with salt and pepper to taste, and serve hot.

This chicken and zucchini soup is a light yet filling option that’s perfect for a quick, healthy Saturday meal. Packed with protein and fiber, it provides the perfect balance of flavors without feeling too heavy.

Spicy Shrimp and Tomato Soup

This spicy shrimp and tomato soup combines the freshness of shrimp with the richness of tomatoes and a little kick of spice. Perfect for those who enjoy a bit of heat, this soup is a paleo-friendly dish packed with lean protein and vibrant flavors.

Ingredients

• 1 lb shrimp, peeled and deveined
• 4 large tomatoes, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 jalapeño, chopped
• 3 cups chicken broth
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, and jalapeño, and sauté for 5 minutes.
2. Add tomatoes and smoked paprika, cooking for another 5 minutes until tomatoes begin to break down.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10-15 minutes.
4. Add shrimp to the soup and cook until pink and opaque, about 3-5 minutes.
5. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

This spicy shrimp and tomato soup is a flavorful, protein-packed dish that adds excitement to your paleo menu. With just the right amount of spice, it’s a perfect choice to spice up your Saturday and enjoy a deliciously satisfying meal.

Roasted Garlic and Broccoli Soup

This roasted garlic and broccoli soup offers a deep, savory flavor thanks to the roasted garlic, complemented by the earthy taste of broccoli. It’s a rich, creamy soup that’s both paleo-friendly and packed with nutrients, making it an excellent choice for a wholesome Saturday meal.

Ingredients

• 2 large heads of broccoli, chopped
• 1 bulb of garlic, roasted
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 can full-fat coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh lemon juice (optional)
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft and caramelized.
2. In a large pot, heat olive oil over medium heat. Add onions and sauté until softened, about 5 minutes.
3. Add chopped broccoli and chicken broth, bringing to a boil. Reduce the heat and simmer until the broccoli is tender, about 10-12 minutes.
4. Squeeze the roasted garlic cloves into the pot and blend the soup using an immersion blender until smooth.
5. Stir in coconut milk and season with salt, pepper, and a splash of fresh lemon juice if desired.
6. Serve hot, garnished with fresh parsley.

This roasted garlic and broccoli soup is a creamy, comforting dish that combines the bold flavor of roasted garlic with the mild sweetness of broccoli. It’s a nutritious, satisfying option for those following a paleo diet, offering fiber, healthy fats, and a dose of deliciousness with every spoonful.

Kale and Sausage Soup

This kale and sausage soup is a hearty, savory dish that’s full of flavor and paleo-friendly ingredients. The richness of the sausage pairs perfectly with the earthiness of kale, making it a satisfying and nourishing option for your Saturday meals.

Ingredients

• 1 lb sausage (preferably paleo-friendly, like turkey or chicken sausage), sliced
• 4 cups chicken broth
• 3 cups chopped kale, stems removed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp red pepper flakes (optional for spice)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add sausage slices and cook until browned, about 8-10 minutes.
2. Remove sausage and set aside. In the same pot, sauté onions and garlic until softened, about 5 minutes.
3. Add chicken broth, thyme, and red pepper flakes, then bring to a simmer.
4. Add chopped kale and cook until wilted, about 5 minutes.
5. Return the sausage to the pot, stirring to combine, and simmer for another 5 minutes.
6. Season with salt and pepper to taste and serve hot.

Kale and sausage soup is a filling, nutrient-dense dish that’s perfect for a hearty Saturday lunch or dinner. The combination of savory sausage, nutritious kale, and flavorful broth makes for a comforting meal that adheres to paleo principles while offering a satisfying, rich taste.

Creamy Mushroom and Spinach Soup

This creamy mushroom and spinach soup is a velvety, flavorful dish that brings together the earthy flavors of mushrooms and the freshness of spinach. It’s a light yet filling option that’s full of antioxidants and perfect for anyone following the paleo diet.

Ingredients

• 3 cups sliced mushrooms (cremini or white button)
• 3 cups fresh spinach, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup full-fat coconut milk
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened, about 5 minutes.
2. Add mushrooms and thyme, cooking for 8-10 minutes until mushrooms release their moisture and become tender.
3. Pour in chicken broth and bring the soup to a simmer. Cook for another 5-7 minutes to combine the flavors.
4. Stir in the spinach and cook until wilted, about 3 minutes.
5. Blend the soup using an immersion blender until smooth, then stir in coconut milk.
6. Season with salt and pepper to taste and serve hot.

This creamy mushroom and spinach soup is a rich, satisfying bowl of goodness that’s perfect for cozy Saturdays. Full of vitamins and antioxidants, this paleo-friendly soup offers a creamy texture without any dairy, making it both indulgent and nourishing.

Spicy Pumpkin and Carrot Soup

This spicy pumpkin and carrot soup combines the natural sweetness of pumpkin with the heat of spices, creating a flavorful and comforting dish. The rich texture of pumpkin and the brightness of carrots make it a perfect fall-inspired soup to enjoy on a Saturday.

Ingredients

• 2 cups canned pumpkin puree (or fresh pumpkin)
• 4 large carrots, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp cayenne pepper (optional for heat)
• 3 cups chicken broth
• 1 can full-fat coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened, about 5 minutes.
2. Add chopped carrots, ginger, cinnamon, and cayenne pepper. Stir to combine, cooking for another 5 minutes.
3. Pour in chicken broth and bring to a simmer. Cook for 15-20 minutes until carrots are tender.
4. Stir in pumpkin puree and coconut milk, then blend the soup using an immersion blender until smooth.
5. Season with salt and pepper to taste and serve hot.

This spicy pumpkin and carrot soup is a perfect dish to warm you up on a cool Saturday. The blend of sweet, spicy, and creamy flavors makes it a comforting meal, while the pumpkin provides a good dose of vitamin A and fiber. It’s a nutrient-packed and satisfying soup that fits perfectly into a paleo diet.

Lemon and Herb Turkey Soup

This lemon and herb turkey soup is a light, refreshing dish that’s perfect for clearing the palate while still being filling. The tangy lemon, paired with aromatic herbs, brings a bright, fresh flavor to the turkey and vegetables in the soup, making it an ideal choice for a light but satisfying Saturday meal.

Ingredients

• 2 cups cooked turkey, shredded
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 medium carrots, peeled and chopped
• 1 lemon, juiced and zested
• 2 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, sautéing until softened, about 5-7 minutes.
2. Pour in chicken broth and bring to a simmer.
3. Add shredded turkey, lemon juice, lemon zest, and dried thyme. Simmer for 10-15 minutes to allow the flavors to blend.
4. Stir in fresh parsley and adjust seasoning with salt and pepper.
5. Serve hot, garnished with more fresh parsley if desired.

Lemon and herb turkey soup is a fresh and light option that’s both filling and refreshing. The citrusy zest and herb-infused broth provide a delightful twist, making this paleo-friendly soup a perfect choice for a healthy Saturday meal. The lean turkey offers a great source of protein, while the vegetables contribute fiber and essential vitamins.

Note: More recipes are coming soon!