Soup Recipes in Urdu Chinese Pinoy for Kids with Pictures Chiken in Sri Lanka for Slow Cooker: Creamy Soup Recipes Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Monday, 22 September 2014

Creamy Soup Recipes Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Creamy Soup Recipes Biography

Source (Google.com.pk)

This crowd-pleasing creamy tomato soup is super nutrient-dense, yummy, and easy to boot! (Notice the table full of children gobbling it down in the picture above?) When my family went Paleo I started replacing processed grains with sweet potatoes and starchy squashes. That’s all fine and good except I’m starting to get really tired of sweet potatoes. In search of alternate sides I have gone on a bit of soup kick.

I also wanted to find a way to get more bone broth in my diet, one of the big paleo superfoods. Bone broth is a great source of bio-available (easily absorbed and quickly-put-to-work-for-all-sorts-of-goodness-in-your-body) nutrients: minerals such as calcium, magnesium, phosphorus, silicon, and sulpher; amino acids proline and glycine (which according to Sarah Ballantyne are “necessary to heal blood vessels and tissues damaged by inflammation or infection” amongst many other things), collagen such as glucosamine (to support the health of joints, hair, skin, and nails); and gelatin to heal the wholes in your gut.

In addition, the cooked tomatoes give you a good dose of the phytonutrient lycopene (demonstrated to reduce risk of cancer) as wells as vitamins A & C.

Here’s to your (gut & immune & joint) health! Enjoy.

Paleo Creamy Tomato Basil Soup Recipe

Prep Time: 5 minutes; Cook time: 40 minutes; Serves 8-10

1 tbsp. coconut oil, fat, or ghee

1 c. chopped white onion

4 cloves garlic

2 28-ounce cans diced tomatoes

2 c. bone broth

1/4 c. roasted red pepper from a jar (or 1 freshly roasted red pepper)

1/4 tsp. salt

1/2 tsp. pepper (more or less to taste)

1/2 tsp. dried oregano

2 tbsp fresh basil

1 can full fat coconut milk

Melt coconut oil (or preferred cooking fat) over medium heat in a large stockpot. Saute onions and garlic until translucent. Add diced tomatoes (including juice), red pepper, and bone broth. Mix in salt, pepper, oregano and fresh basil and bring to a boil. Reduce heat and allow to simmer for 30 minutes. Remove from heat and blend using an immersion blender* or a canister blender (you may have to do it in batches, remembering that hot liquids expand in the blender). Return to pot and add coconut milk. Mix well and serve hot.