Heather Hollandaise

Food. Faith. Family.

Paleo Tomato Basil Soup with grilled cheese croutons

tbs

It has been raining here on the homestead for DAYS. Which means I am in total soup mode. Something about curling up with a hot bowl of soup warms my soul and puts me in the ultimate state of comfort. Around this time of year my husband starts asking for tomato soup with grilled cheese. All. The. Time. But canned tomato soup is so full of junk, as is the processed bread and cheese. So, because I knew it would be requested regularly, I decided it was about time to perfect my own homemade Tomato Basil Soup. This one is sticking around for good!

…

Read More »

Venison Chili

venisonchili

It’s that time of the year again…. Time to break out the winter coats, flannel sheets, and crock pots! This one pot wonder can cook low and slow, or be done in 45 minutes on your stove top. Win-win!

Ingredients:

  • 1 lb ground venison
  • 1 large sweet onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2-3 cloves garlic, minced
  • 2 TB butter
  • 1 can (15oz) dark red kidney beans, drained
  • 1 can (15oz) light red kidney beans, drained
  • 1 can (28oz) crushed tomatoes
  • 2 TB red wine vinegar
  • 3 TB chili powder
  • 1 TB instant coffee
  • 1 TB coconut sugar
  • 1 tsp ground cumin
  • 1/4 tsp allspice
  • 1/4 tsp coriander
  • 1/8 tsp cayenne pepper

Directions:

  • In a large pot, melt butter over medium-high.
  • Add onions and cook until translucent.
  • Add venison, and cook until browned.
  • For stovetop: Add remaining ingredients and bring to a simmer. Reduce heat to medium-low and cook 30 minutes.
  • For crockpot: Transfer to a crock pot with remaining ingredients and cook on low 6-8 hours.

For Paleo or SCD: omit beans and increase venison to 1 1/2 lbs

Broccoli Leek Potato Soup

broccoli leek soup

 We had a couple of cold, rainy days last week. I was in serious need of some warm and filling comfort food. I had just picked up some leeks on my last grocery trip, and I was anxious to put them to use. As soon as I started cooking them up, my kitchen smelled wonderful, and I knew this dish was going to be awesome.

Broccoli Leek Potato Soup – Gluten free//Grain free//Primal  **Dairy free & paleo options**
Serves 4
Ingredients:

  • 2 leeks, roots and dark green tips removed
  • 2 potatoes, peeled and cubed
  • 2 broccoli crowns
  • 2 C chicken broth
  • 2 C raw milk
  • 2 C cheddar cheese
  • 3 TB butter
  • Salt and Pepper to taste

Directions:

  • Melt butter in a large pot over medium-high.
  • Dice leeks and add to pot. Saute until tender.
  • Add chicken broth and milk to pot, bring to a simmer.
  • Add potatoes and broccoli. Cover and reduce heat to medium.
  • Cook 6 minutes, until potatoes are easily pierced with a fork.
  • Stir in cheese, and salt and pepper to taste.
  • Using an immersion blender, or a standard blender in batches, puree until smooth.
  • Serve with extra cheddar cheese and chives.

**Substitutions**

Dairy-free/Paleo:

  • Replace milk with coconut or almond milk
  • Replace butter with coconut oil
  • omit cheese

Leeks may be replaced with 1 small onion

Potatoes may be replaced with 1 small head of cauliflower

Cilantro Lime Coconut Shrimp Soup

This dish utilizes such a beautiful marriage of flavors that I personally have never thought to use together. Just as many spectacular recipes are created, this one was thrown together in a pinch. Using ingredients I happened to have on hand, this soup turned out to be delectable! I started out with some of my own favorite flavors, and then toward the end I incorporated some of my husband’s choice ingredients.

I am still blown away by the result. I stepped way outside of my comfort zone on this one, and I am so pleased that I did. The whole family slurped it down! I hope your family loves it as much as mine did.

Cilantro Lime Coconut Shrimp Soup
Serves 4

Ingredients:

  • 1 lb shrimp, cooked peeled and deveined.
  • 3 cans of coconut milk
  • 1 TB coconut oil
  • 1 tsp sesame oil
  • 1/4 C chopped red onions
  • 1 clove of garlic, minced
  • 1 C water-chestnuts
  • 1 C chopped cilantro
  • 1 tsp grated ginger
  • 1 tsp salt (plus more to taste)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp fish sauce
  • ground pepper, to taste
  • 1 lime and extra cilantro to garnish

 Directions:

  • Heat your coconut and sesame oil in a large pot over medium high
  • Add shrimp to the pot and sprinkle on a little salt and pepper
  • Toss around for a few minutes, just to get a quick sear, and then with a slotted spoon, remove shrimp and set aside.
  • Add onion and garlic to the pan and cook until browned, just a couple of minutes.
  • Add remaining ingredients and bring to a boil, stirring occasionally.
  • Return shrimp to pot and stir.
  • Serve with lime slices and extra cilantro.

Subscribe!

Don't miss a post! Subscribe here to have new posts delivered straight to your inbox.

All writing and images are original content and property of Heather Holland. Feel free to share a photo and link to a recipe from my blog. However, re-publishing a recipe (in whole or in part) is strictly forbidden. Please don't steal. Privacy Policy