It's starting to be too warm for hot soup, but a few weeks ago when I
created this, we were still enjoying cooler spring weather. You could easily simmer this soup with a ham bone. It would add thickness and flavor to the soup. However, since I had chopped leftover ham on hand, I decided to throw this together quickly. Even without the legumes, it has a nice comforting texture and flavor.
Paleo "Split Pea" Soup
1 large onion, chopped
2 c. carrots, chopped
1 medium sweet potato, diced
2 c. ham, chopped
2 heads broccoli, chopped
1 head cauliflower, chopped
4 c. chicken broth
2 c. water
3/4 c. coconut milk
2 t. salt
1 t. pepper
In a deep non-stick pot, saute onion and carrots in bacon fat. Add sweet potato and ham.
In another pot (or in a microwave steamer) steam broccoli and cauliflower until tender. Puree with coconut milk and a little broth until smooth. Add to pot. Season with salt and pepper. Stir in remaining broth. Simmer until all vegetables are tender.
1 large onion, chopped
2 c. carrots, chopped
1 medium sweet potato, diced
2 c. ham, chopped
2 heads broccoli, chopped
1 head cauliflower, chopped
4 c. chicken broth
2 c. water
3/4 c. coconut milk
2 t. salt
1 t. pepper
In a deep non-stick pot, saute onion and carrots in bacon fat. Add sweet potato and ham.
In another pot (or in a microwave steamer) steam broccoli and cauliflower until tender. Puree with coconut milk and a little broth until smooth. Add to pot. Season with salt and pepper. Stir in remaining broth. Simmer until all vegetables are tender.
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