We all know what it’s like…lying on the couch, barely able to breathe under a pile of tissues. Feeling icky is no fun, and sometimes you just want something warm in your belly that will comfort you and make you feel better. Superfoods (a marketing term) are nutrient-dense foods that offer additionl health benefits. Bonus if they taste good too, right?
I came up with this recipe while my wife was actually sick on the couch with a pile of tissues. She isn’t a fan of traditional chicken noodle soup, and I try to stay away from the sodium and preservatives in canned soups, so I decided to make something myself. The first time I made this superfood soup, I was pretty much using a bunch of ingredients we had in the fridge, plus butternut squash, which she loves. It can also be made into a vegan version by omitting the chicken and using vegetable broth instead of chicken.
The title reads “paleo superfood soup”, but this recipe is also gluten-free, corn-free, soy-free, sugar-free, has no tomatoes, and is packed with vitamins and flavor. It is also full of color!
Here’s some of the superfoods’ nutrients:
- Butternut squash – Vitamins A (tons!), C, potassium, iron, riboflavin, and magnesium
- Leeks – Vitamins K, C, manganese, vitamin B6, iron, and folate
- Carrots – Vitamin A, potassium
- Garlic – Vitamins C, B6, manganese
- Ginger – Vitamin C, calcium, zinc, sodium, and phosphorous
- Turmeric – Anti-inflammatory and antioxidant
- Kale – Vitamins A, C, K, manganese, potassium, and copper
Whether or not you believe in superfoods as a thing, there is no denying the viatmins and nutrients they provide. I love this soup even when I feel fine. It’s great for a “soup weather day” or used as meal prep for a week’s lunches.
Paleo Superfood Soup
- 3 cups Butternut squash cut into 1/2" cubes
- 1.5 cups Leeks quartered and chopped (this was two leeks for me)
- 2 Carrots, large halved and sliced (quarter and slice the larger end of each carrot)
- 3 stalks Celery diced (about 1/2 cup)
- 4 cloves Garlic chopped
- 1 inch Ginger piece, fresh minced (about 2 tbsp)
- 2 cups Mushrooms, baby bella thinly sliced
- 4 cups Kale leaves only, washed, stemmed, and chopped
- 1 lb Chicken thighs boneless/skinless, trimmed of fat and cut into ½" chunks
- 1 tbsp Olive oil extra virgin
- 2 tsp Salt divided
- ½ tsp Black pepper cracked or ground
- 1 tsp Turmeric ground
- ½ tsp Fennel seed ground or crushed
- 3 tbsp Coconut aminos
- 2 tbsp Apple cider vinegar
- 1 tbso Balsamic vinegar
- 4 cups Chicken broth organic/free range, low sodium
- Prep and chop all the vegetables and set aside, including the garlic and ginger, mushrooms, and kale.
- Using a different cutting board and knife, prepare the chicken thighs. If using the same board and knife, be sure you do not use them again without thoroughly washing them. Do not prepare the chicken and then the vegetables on the same board and with the same knife.
- Heat olive oil in a large soup or stock pot over medium-high heat, do not allow to smoke. Add the chicken thighs and ½ tsp of salt, stirring and cooking until no longer pink, 3-5 minutes.
- Add the squash, leeks, carrots, celery, garlic, ginger, and all of the dry spices including salt, and stir to combine.
- Add the chicken broth, coconut aminos, apple cider vinegar, and balsamic vinegar and stir.
- Bring to a boil, redice heat, cover and simmer for 1 hour. Taste and adjust salt if necessary.
- Add mushrooms and kale and stir, simmer for an additional 30 minutes.
- Serve in a bowl and feel better! (Be sure to let it cool a bit first)