This time of year I love to make and eat soups that are hearty, healthy, and that appeal to both grown up and kid palates. Like many soups, this one will also reheat well (I usually reheat on the stove whenever possible and avoid the microwave, since the microwave destroys many nutrients in our food).
Celeriac? Yes – the root of the celery plant. It’s not hard to find once you know what to look for. I’ve included a picture for those that have never seen or used celeriac. Once cooked, it’s got a texture somewhat like a white potato, and a mild taste yet slightly bitter taste that will take on the flavor of what it’s cooked in. Simply peel, cube, and throw into this soup.
Adjustments can be made for spice level (add more cayenne), and how well done you like your vegetables (cook for a shorter time and/or cut your vegetables thinner or thicker).
I made this soup for the first time a few months ago with dried basil, and it was somewhat unmemorable. I’ll never do that again. This time, the fresh basil made a world of difference
So whether you’re cooking for one person or 10, this recipe is sure to be well-received across the board, and will yield delicious leftovers if you’re cooking for a smaller crowd.
Hearty Paleo Minestrone Soup
Serves 8-10 adults
1 pound ground beef
1 pound ground turkey
1 sweet onion, chopped coarsely
6 cloves garlic, minced
5 stalks celery, chopped
3 cups carrots, sliced to a medium thickness
2 cups celeriac (aka celery root) and/or parsnips, peeled and cubed
8 cups chicken bone broth or chicken broth (I used Better Than Bouillon Organic broth concentrate)
1 large can crushed tomatoes
1 can diced tomatoes
3 TBSP white vinegar
2 TBSP Italian Seasoning (I use Frontier brand from Fresh Thyme)
1 TBSP dried parsley
1 TBSP ground cumin
¼ tsp cayenne pepper (more if you like it spicier)
1 ½ TBSP Himalayan sea salt
½ tsp freshly ground black pepper
2-3 TBSP avocado oil
1 medium yellow summer squash/zucchini, cubed in about ¾” cubes
½ cup fresh basil, chopped, plus more for garnish.
- Brown the meat in a large skillet or stock pot over medium-high heat until almost cooked through. Transfer to the slow cooker with a slotted spoon (leave fat in the pan).
- Add onion, garlic, celery, carrots, celeriac/parsnips to the pan and saute until vegetables are slightly tender. Add vegetables to slow cooker. Deglaze this pan with 1 cup of broth before adding to slow cooker. Set aside this pan (you’ll use it for the squash/zucchini)
- Add remaining ingredients (except squash/zucchini and fresh basil) to the slow cooker and cook on high for 6-hours or low for 8-hours.
- Add the avocado oil to the pan used to brown the meat and saute the vegetables earlier. Saute/brown the squash/zucchini. Transfer to the slow cooker. Add chopped basil and continue cooking for 10-30 minutes.
- Adjust seasoning, if necessary, and serve with a garnish of fresh basil.
If you like this soup I’d love to hear from you. Our family has certainly enjoyed this and I hope yours will too.
Inspiration for this recipe is from Danielle Walker’s cookbook, which I cook out of all the time and definitely recommend buying: Against All Grains: Meals Made Simple