Filled with a delicious combination of herbs and vegetables, this Parsnip & Tuscan Kale Winter Soup is a nourishing AIP and Paleo meal. There is just something about the flavors of rosemary and thyme that feels so warm and cozy, perfect for the cold winter months.

If you are following the elimination phase of AIP or are sensitive to nightshades, parsnips are a wonderful addition to soups in place of potatoes. Parsnips have a creamy texture which really complements the Tuscan kale, mushrooms, and herbs in this comforting winter soup. The addition of turkey and parsley meatballs makes for an easy and filling protein.

Ingredients for Parsnip & Tuscan Kale Winter Soup:

• Parsnip
• Carrot
• Celery
• Cremini mushrooms
• Tuscan Kale
• Rosemary
• Thyme
• Parsley
• Broth
• Ground turkey
• Sea salt

RECOMMENDATIONS

• I recommend using fresh rosemary, thyme, and parsley for this recipe. Fast and easy tip – add the sprigs of thyme directly into the soup and just remove the stems before serving.
• If fresh herbs are unavailable to you, feel free to swap for dried herbs. If using dried herbs instead of fresh, reduce the amount by 1/3 since dried herbs are much more potent.
• This recipe should make around 12 turkey meatballs. I usually prepare the meatballs while the soup is simmering on the stove, but you can also make them in advance and have them ready to go.
• Store the soup in an air-tight container in the fridge for 3-5 days. The soup also keeps well in the freezer for up to 3 months.

OTHER COMFORTING WINTER SOUPS:

• Ground Bison & Vegetable Stew
• Hearty Plantain & Yuca Stew
• Shredded Leftover Turkey & “Rice” Soup

Parsnip & Tuscan Kale Winter Soup (AIP, Pale)

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Servings: 4-5

Prep: 10 min

Cook: 50 min

Total: 60 min

This recipe has no ratings just yet.

Filled with a delicious combination of herbs and vegetables, this Parsnip & Tuscan Kale Winter Soup is a nourishing AIP and Paleo meal.

By: Stephanie @open_cookbook

Ingredients

• 1-2 tbsp extra virgin olive oil
• 2 parsnips (1-1/2 cups), chopped
• 2 large carrots (1-1/2 cups), chopped
• 3 celery stalks (1 cup), sliced
• 6-8 cremini mushrooms, sliced
• 6 cups broth (chicken or turkey)
• 3 tsp minced fresh rosemary
• 2 sprigs fresh thyme
• 3/4 tsp salt, divided
• 4-5 tuscan kale leaves (4 cups), chopped
• 1 lb ground turkey
• 1/4 cup chopped parsley

Directions

• Step 1 Preheat the oven to 375°F. Line a baking sheet with parchment paper for the meatballs. While the oven is warming up, start preparing the soup.
• Step 2 Heat the olive oil in a large stock pot on medium heat. Once hot, add the chopped parsnips, carrots, and celery. Saute for about 8-10 minutes.
• Step 3 Add the mushrooms, broth, rosemary, sprigs of thyme, and 1/2 tsp salt. Continue cooking the ingredients over low-medium heat, stirring periodically for another 20 minutes or until the vegetables have softened a bit.
• Step 4 While the soup is simmering, prepare the meatballs. In a large bowl, combine the ground turkey, parsley, and 1/4 tsp salt. Using your hands, form 1-1/2 inch diameter meatballs (around 11-12) and place onto the baking sheet with parchment paper. Bake the meatballs for 15-16 minutes.
• Step 5 While the meatballs are baking in the oven, thoroughly clean, destem, and chop the kale and add into the soup.
• Step 6 Once the meatballs are ready, remove from the oven and add the meatballs into the soup. Stir to fully combine ingredients and let simmer for 5-8 minutes.
• Step 7 Once the soup is ready, remove the thyme stems and serve warm.

The post Parsnip & Tuscan Kale Winter Soup (AIP, Paleo) appeared first on The Open Cookbook.

Full of flavor, this Daikon Noodle & Meatball Soup is a grain-free AIP and Whole30 Asian-inspired noodle soup. Paired with a light broth and scallion meatballs, the daikon noodles are the highlight of the dish.

Out of all of the spiralized vegetable options, daikon is without doubt my favorite “vegetable noodle”. It actually holds its shape and doesn’t become soggy after cooking. I highly-recommend giving daikon noodles a try if you are grain-free or if you just love daikon like me!

Health Benefits of Daikon

A winter root vegetable, daikon translates to “big root” in Japanese. More commonly used in East Asian cuisine, daikon has a delicate subtle flavor that works beautifully in soup. Daikon is a highly-nutritious root vegetable that is rich in vitamin C, folate, potassium, fiber, and digestive enzymes. In Traditional Chinese Medicine, daikon is used to support digestion as well as boost the immune and respiratory systems.

Ingredients for Daikon Noodle & Meatball Soup:

• Daikon
• Baby bok choy
• Carrot
• Broth
• Ground turkey, chicken, or pork
• Scallions
• Coconut aminos
• Sea salt

How do I make daikon noodles?

• Using a spiralizer, set the blade to 5mm.
• Following the instructions, spiralize about 4-5 cups of daikon noodles.
• Place spiralized daikon noodles into a bowl and sprinkle with sea salt and toss. The sea salt will remove excess moisture from the daikon noodles.
• After sitting in salt for 10-15 minutes, drain excess water from daikon noodles and bowl.
• If you don’t have a spiralizer, you can try using a julienne peeler. This will have a different result since the daikon will be more shredded vs. noodle-like. However, the flavor will be just as good!

RECOMMENDATIONS

• I recommend using a spiralizer set at 5mm for the daikon noodles. I found this to be the ideal setting for the noodle texture.
• If you don’t have a spiralizer, you can julienne the daikon instead. This will have a different result since the daikon will be more shredded vs. noodle-like but the flavor will still be great.
• Store in an airtight container in the fridge for up to 3-4 days.

Other Asian-inspired AIP recipes you might enjoy:

• Easy AIP Scallion Pancakes
• Matchstick Sweet Potato & Beef Stir Fry
• Vegan Japchae with Bok Choy

Daikon Noodle & Meatball Soup (AIP, Whole30)

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Servings: 3-4

Prep: 20 min

Cook: 30 min

Total: 50 min

This recipe has no ratings just yet.

Full of flavor, this Daikon Noodle & Meatball Soup is a grain-free AIP and Whole30 Asian-inspired noodle soup.

By: Stephanie @open_cookbook

Ingredients

• Soup
• 1 lb daikon radish, spiralized (4-5 cups)
• 1 tsp sea salt
• 1 medium carrot, julienned
• 2 tsp coconut aminos
• 1 bunch baby bok choy
• 5 cups chicken broth or vegetable stock
• 
  
• Meatballs
• 1 lb ground turkey, chicken, or pork
• 3-4 bunches of scallions (green top only for low-FODMAP), chopped
• 1 tbsp coconut aminos
• 1/2 tsp sea salt

Directions

• Step 1 Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• Step 2 In a large bowl, mix together the ground meat, scallions, coconut aminos, and sea salt. Stir until well-combined and a bit sticky. Let sit for 2-3 minutes.
• Step 3 Using a spoon and your hands, prepare 18-19 meatballs, roughly 1-inch in diameter. Set meatballs on a baking sheet and place in the oven. Bake for 15 minutes or or until the meatballs have reached an internal temperature of 165°F on an instant read thermometer.
• Step 4 While the meatballs are baking, prepare the daikon noodles. Clean and peel the daikon. Chop off the ends. Using a 5mm blade, spiralize the daikon into noodles. This should be roughly 4-5 cups of spiralized noodles.
• Step 5 Place spiralized daikon into a bowl and toss with sea salt. This will remove the excess moisture. Let sit for 10-15 minutes.
• Step 6 Remove meatballs from the oven when done and set aside.
• Step 7 In a large pot, heat the broth and coconut aminos on medium heat.
• Step 8 While the broth is heating up, prepare the vegetables. Clean, peel and julienne the carrot. Clean and chop off the ends of the baby bok choy.
• Step 9 Drain the excess water from the daikon noodles. Lightly squeeze the daikon noodles to remove excess moisture.
• Step 10 Once the broth is at a simmer, add the daikon noodles and julienned carrots to the pot. Let the soup lightly simmer for 10 minutes.
• Step 11 Add the baby bok choy and meatballs to the pot. Add as many meatballs as you would like – I typically use about 12-13 for this recipe and freeze the remaining meatballs.
• Step 12 Let the soup simmer for another 5 minutes or until the bok choy is tender.
• Step 13 Serve warm and enjoy.

The post Daikon Noodle & Meatball Soup (AIP, Whole30) appeared first on The Open Cookbook.

Packed with antioxidants along with calcium, vitamins A, C, and K, this gut-healing Watercress Zucchini Soup is perfect for early fall. This soothing puréed soup is AIP, Paleo, and low-FODMAP friendly and can easily be made vegan by using a vegetable stock. Plus, this highly-nutritious soup can come together in just thirty minutes with only five simple ingredients.

Why eat watercress and zucchini?

Watercress is a new favorite of mine with a light “peppery” flavor and filled with immune-boosting vitamins and minerals. A cruciferous vegetable, it is considered one of the most nutrient-dense vegetables by the Aggregate Nutrient Density Index (ANDI). In fact, it actually ranks 1000 out of 1000—a true powerhouse!

Similar to watercress, zucchini is another nutrient-dense vegetable, known for its gut-healing properties. Rich in vitamins A and C, manganese, antioxidants, and both soluble and insoluble fiber, it is a great versatile vegetable to include, supporting digestive health.

Ingredients for Watercress Zucchini Soup

• Watercress
• Zucchini
• Scallions (green top only for low-FODMAP)
• Olive oil
• Sea salt
• Broth

RECOMMENDATIONS

• Be sure to use both the leaves and the stems of the watercress for the soup – just chop up all together. Both the leaves and stems are edible and delicious!
• When adding the watercress to the broth, make sure the temperature is hot and at a low boil. A higher temperature will prevent a bitter taste that can come from the watercress.
• Store the soup in an air-tight container in the fridge for up to 3-5 days.

INTERESTED IN OTHER EASY & NUTRITIOUS SOUP IDEAS?

• Simple Roasted Carrot & Fennel Soup
• Creamy Zucchini & Kale Soup (coconut-milk)
• Shredded Leftover Turkey & ‘Rice’ Soup
• Ground Bison & Vegetable Stew

Gut-Healing Watercress Zucchini Soup (AIP & low-FODMAP)

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Servings: 3-4

Prep: 10 min

Cook: 25 min

Total: 30 min

This recipe has no ratings just yet.

Packed with antioxidants along with calcium, vitamins A, C, and K, this gut-healing Watercress Zucchini Soup is perfect for early fall.

By: Stephanie @open_cookbook

Ingredients

• 1-2 tbsp extra-virgin olive oil
• 4 cups zucchini (approx. 2 medium), chopped
• 2 bunches of scallions (green top only for low-FODMAP), chopped
• 4 cups watercress (leaves and stems), chopped
• 1/2 tsp salt
• 4 cups chicken broth or vegetable stock

Directions

• Step 1 Clean and chop the zucchini, scallions, and watercress. Be sure to use both the leaves and stems for the watercress. If low-FODMAP, only use the top green stems of the scallion.
• Step 2 Heat 1-2 tbsp extra-virgin olive oil in a medium pot on medium heat. Once hot, add the zucchini and scallions. Saute for about 10 minutes until the zucchini is tender..
• Step 3 Add in the salt and broth. Mix well and bring to a low boil.
• Step 4 Once the broth is hot and at a low boil, add in the watercress. The hot temperature keeps the watercress from tasting bitter. Stir and combine the ingredients.
• Step 5 After 10 minutes, remove from heat. Using an immersion blender, blend until the soup is completely smooth. Or, use a high-power blender once the soup has reached a temperature safe enough to handle.
• Step 6 Serve warm and enjoy.

The post Gut-Healing Watercress Zucchini Soup (AIP & low-FODMAP) appeared first on The Open Cookbook.

Light and refreshing, this AIP and low-FODMAP Chilled Cucumber, Basil, & Avocado soup is perfect for hot summer days. The slightly creamy texture from the avocado is a perfect balance with the cucumber, basil, and parsley. A big bonus is that no cooking is required — all you need is a handful of ingredients, a blender, and then just let it chill in the fridge for a couple of hours.

Also, who doesn’t love avocado and basil?

Ingredients for Chilled Cucumber, Basil & Avocado Soup:

• English Cucumber
• Basil
• Parsley
• Avocado (see recommendations)
• Scallions, green tops only
• 1 tbsp apple cider vinegar or lemon juice
• Sea salt
• Extra-virgin olive oil (topping, optional)

RECOMMENDATIONS

• For low-FODMAP, watch the portion size. The recipe call for 1/2 of an avocado — to keep it the recipe low-FODMAP, divide the portions into 4 servings. Alternatively, you can reduce the total avocado in the recipe to 1/4 with 2-3 individual servings.
• I enjoy topping the soup with some thin cucumber slices, basil, and a drizzle of extra-virgin olive oil.
• Store the soup in an air-tight container. The chilled soup is best enjoyed the day of but it also keeps in the fridge for up to 1-2 days.

Chilled Cucumber, Basil & Avocado Soup (AIP & low-FODMAP)

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Servings: 3-4

Prep: 5 min

Cook:

Total: 5 min

This recipe has no ratings just yet.

Light and refreshing, this AIP and low-FODMAP chilled soup is perfect for hot summer days. No cooking required!

By: Stephanie @open_cookbook

Ingredients

• 1 English cucumber, peeled and chopped
• 1/2 cup basil
• 1 tbsp parsley, chopped
• 1/2 avocado
• 1 bunch scallions, chopped (green tops only)
• 1 tbsp apple cider vinegar or lemon juice
• 1/2 tsp sea salt
• 1/2 cup filtered water

Directions

• Step 1 Add all the ingredients to a high-speed blender. Blend until all ingredients are fully-combined and texture is smooth.
• Step 2 Adjust the amount of water based on your personal consistency preferences.
• Step 3 Chill in the fridge for 2-3 hours and serve. Top with thinly sliced cucumber, chopped basil, and a drizzle of extra-virgin olive oil if desired.

The post Chilled Cucumber, Basil & Avocado Soup (AIP & low-FODMAP) appeared first on The Open Cookbook.

This refreshing Whole30 and Paleo Tortilla Soup is a vegetable-loaded meal that is perfect year-round. It is free from all nightshades, beans, dairy, and corn but still has a delicious flavor reminiscent of tortilla soup, topped with crispy plantain tortilla strips, sliced avocado, and a dairy-free coconut crema.

While growing up in Texas, tortilla soup was one of my absolute favorite meals. I will never forget the first time I enjoyed my first bowl and begged my parents to take me to the grocery store to pick up a can of tortilla soup the next day. I was seriously hooked!

Ingredients for Paleo Tortilla Soup:

• Carrots
• Celery
• Zucchini
• Summer squash
• Butternut squash puree
• Scallions
• Parsley
• Turmeric
• Shredded Turkey or Chicken
• Plantain tortillas (see recommendations below)
• Chicken Broth
• Sea Salt
• Extra-virgin olive oil
• Coconut yogurt
• Lime juice (optional for garnish)

RECOMMENDATIONS

• I highly recommend Positively Plantain tortillas for this soup recipe and any other paleo tortilla needs. They are the absolute best vegan, paleo, and allergy-friendly tortillas that are free form gluten, corn, nuts, and soy. **Be sure to use the code OPENCOOKBOOK for 15% off your next Positively Plantain order.**
• For the shredded meat, feel free to use chicken or turkey, depending on your preference. I used shredded turkey and prepped it ahead of time by roasting it and shredding it once cooked.
• To make the coconut crema, use a coconut yogurt that has a thick texture in order to get the right consistency and flavor. My favorites are Anita’s or Cocojune.
• For the pureed butternut squash, feel free to prepare it yourself, just make sure it has a smooth texture. Or, I recommend purchasing canned butternut squash puree. This saves a lot of time — the brand I recommend is Farmers Market Foods. If you buy canned butternut squash, make sure it doesn’t include any additives.
• Store the tortilla soup (without toppings and garnish) in an air-tight container in the fridge for 3-5 days. Top with avocado, coconut crema, and crispy plantain tortilla strips right before eating. The soup also keeps well in the freezer for up to 3 months.

LOOKING FOR MORE WARM & COMFORTING MEALS?

• Ground Bison & Vegetable Stew
• Easy Paleo Beef Stroganoff
• Hearty Plantain & Yuca Stew
• Shredded Leftover Turkey & “Rice” Soup

Paleo Tortilla Soup (Whole30 & Top 8 Free)

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Servings: 4-5

Prep: 15 min

Cook: 60 min

Total: 75 min

This recipe has no ratings just yet.

This refreshing allergy-friendly Paleo Tortilla Soup is a vegetable-loaded soup that is perfect year-round.

By: Stephanie @open_cookbook

Ingredients

• 1-2 tbsp extra-virgin olive oil
• 1 bunch scallions, thinly sliced
• 1 1/2 cups carrots, diced
• 3 celery stalks, thinly sliced
• 1 1/2 cups zucchini, quartered and sliced
• 1 1/2 cups summer squash, quartered and sliced
• 1/2 tsp turmeric
• 1/2 tsp sea salt
• 4 cups chicken broth
• 1 1/2 cup butternut squash, pureed
• 2 cups shredded turkey or chicken (pre-cooked)
• 2 tbsp fresh parsley, chopped
• Plantain tortilla, baked and sliced
• Avocado, sliced for topping
• Squeeze of lime (optional)
• Parsley or cilantro, fresh and chopped for topping (optional)
• 
  
• Coconut Crema
• 2 tbsp coconut yogurt (see recommendations)
• 2-3 tsp filtered water
• Pinch of sea salt

Directions

• Step 1 Heat the extra-virgin olive oil in a large stock pot on medium heat. Once hot, add the sliced scallions and stir for a few minutes. Add the carrots and celery and saute for about 10 minutes.
• Step 2 Add the zucchini and summer squash and mix until fully combined. Add the turmeric and sea salt and stir ingredients together. Saute for 10-12 minutes.
• Step 3 Add in the broth, butternut squash puree, and shredded turkey or chicken. Let simmer for 30-35 minutes.
• Step 4 While the soup is simmering, heat up a plantain tortilla in a toaster oven or regular oven for roughly 10 minutes at 350°F. Check the tortilla every few minutes to ensure it doesn’t burn. Bake the tortilla until it is nice and crispy. Once the tortilla is ready, remove from the oven and let cool. When safe to touch, slice into 1/4 to 1/2 inch strips.
• Step 5 In a small cup or bowl, prepare the coconut crema. Add the coconut yogurt and filtered water to the cup or bowl and stir until well combined. Adjust the water accordingly to the desired texture. Add a pinch of salt to taste.
• Step 6 To the stock pot, add the chopped parsley, stir to combine. Let simmer for another 5 minutes.
• Step 7 Serve the soup hot, topped with the plantain tortilla strips, coconut crema, sliced avocado, and fresh parsley or cilantro. Add a squeeze of fresh lemon juice if desired.

The post Paleo Tortilla Soup (Whole30, Top 8 Free) appeared first on The Open Cookbook.

A warm and filling meal, this hearty AIP Plantain & Yuca Stew is inspired by Sancocho, a traditional stew found in various Latin American cuisines. The ingredients of Sancocho vary, but typically the stew is made with a mix of meats, paired with starchy vegetables such as plantain, yuca, and taro.

After my husband made a version of Sancocho the other day, I was inspired to make an AIP recipe that is free of corn and nightshades. This allergy-friendly stew is full of flavor with a bit of sweetness from the yellow plantain and squash balanced by the beef, turkey or chicken, and yuca. As a bonus, the starchy vegetables naturally thicken the broth, leaving you with a rich and nourishing stew.

Ingredients for Hearty Plantain & Yuca Stew:

• Green and Yellow Plantains
• Yuca
• Kabocha Squash
• Butternut Squash (puree)
• Scallions
• Parsley
• Coconut Aminos (eliminate for coconut-free)
• Beef Stew Meat
• Shredded Turkey or Chicken
• Beef or Chicken Broth
• Sea Salt

RECOMMENDATIONS

• If you have difficulty sourcing fresh yuca or want to avoid peeling it on your own (it can be challenging), try the frozen section for pre-cut and peeled frozen yuca.
• I used shredded turkey and prepped it ahead of time by roasting it and shredding it once cooked. This can be substituted for chicken if preferred.
• For the butternut squash puree, you can either make your own from scratch or purchase canned butternut squash puree. I use canned puree since it saves time — the brand I recommend is Farmers Market Foods. If you buy canned butternut squash, make sure it doesn’t include any additives.
• As an alternative to butternut squash puree, you can substitute pureed sweet potato.
• The soup keeps well in the fridge for 3-4 days or in the freezer for up to 3 months. When reheating the soup, additional broth might be required since the starchy vegetables soak up some of the liquid.

Some additional hearty meal ideas:

• Paleo Tortilla Soup
• Bison & Vegetable Stew
• Easy Paleo Beef Stroganoff

Hearty Plantain & Yuca Stew (AIP/Paleo)

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Servings: 5-6 servings

Prep: 20 min

Cook: 60 min

Total: 80 min

This recipe has no ratings just yet.

A warm and filling meal, this hearty allergy-friendly Plantain & Yuca Stew is inspired by Sancocho, a traditional stew found in multiple Latin American cuisines.

By: Stephanie @open_cookbook

Ingredients

• 3 cups yuca, peeled and chopped
• 1 green plantain, peeled and sliced
• 1 yellow plantain, peeled and sliced
• 4 cups kabocha squash, chopped
• 1/2 lb beef stew meat, cut into bite-sized pieces
• 2 cups shredded turkey or chicken (pre-cooked)
• 1-2 tbsp extra-virgin olive oil
• 1/4 cup scallions, sliced
• 3/4 cup butternut squash, pureed
• 7 cups broth
• 1 tbsp coconut aminos (eliminated if coconut-free)
• 1 tbsp sea salt
• 1 tbsp dried parsley
• Parsley, fresh and chopped for topping (optional)

Directions

• Step 1 Peel and chop the yuca and slice the plantains into 1 inch pieces. Chop the kabocha squash into 1 inch pieces (feel free to peel the squash if you prefer but the skin is soft and edible). Place into separate bowls of cold water to prevent from turning brown.
• Step 2 Cut beef stew meat into bite-sized pieces and season with sea salt.
• Step 3 In a large stockpot, add 1 tbsp olive oil and heat at medium-high. Add the beef stew meat and lightly brown on both sides (4-5 minutes each side). Once finished, remove the beef from the stockpot with a slotted spoon and set aside.
• Step 4 Keeping the stockpot at medium-high, add the sliced scallions. Let the scallions heat up for 3 minutes and add the butternut squash puree, stirring continuously for 5 minutes, letting the puree and scallions soak up the olive oil and beef juices.
• Step 5 Add the beef stew meat back and pour in the broth and coconut aminos into the stockpot. Add the salt and bring to a boil. Once simmering, reduce heat to medium-low and let simmer for 10-15 minutes.
• Step 6 First, add in the yuca, cooking for 5 minutes. Add in the plantains, kabocha squash, and dried parsley. Finally, add in the shredded turkey or chicken. Stir ingredients together and let simmer on medium-low for 30 minutes.
• Step 7 Once the vegetables are tender, the stew is ready to be served. Serve warm and top with chopped fresh parsley if desired.

The post Hearty Plantain & Yuca Stew (AIP/Paleo) appeared first on The Open Cookbook.

Simple and fragrant with only a handful of ingredients, this Roasted Carrot & Fennel Soup is perfect year-round. It is a light and refreshing soup that is AIP, Paleo, and low-FODMAP, perfect if you are unable to tolerate onions and garlic, without losing any of the flavor.

Fennel is one of my favorite vegetables — incredibly aromatic, you will want to make this delicious soup again and again.

Simple and flavorful with only 5 ingredients:

• Carrots
• Fennel
• White sweet potato or russet potato (AIP reintro)
• Extra-virgin olive oil
• Chicken broth or vegetable stock

Simple Roasted Carrot & Fennel Soup (AIP/Paleo)

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Servings: 4-5

Prep: 10 min

Cook: 50 min

Total: 60 min

5 from 1 review

Simple and fragrant with only a handful of ingredients, this Roasted Carrot & Fennel Soup is perfect year-round. Diet Type: SFED, AIP, Paleo, W30, Vegan

By: Stephanie @open_cookbook

Ingredients

• 1-2 tbsp extra-virgin olive oil
• 3 cups carrots, peeled & chopped
• 2 fennel bulbs, chopped
• 1 medium white sweet potato or russet potato, peeled & chopped
• 5 cups chicken broth or vegetable stock
• 1/2 tsp salt
• Fennel fronds, topping (optional)
• Sliced tigernuts, topping (optional)

Directions

• Step 1 Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• Step 2 Clean, peel, and chop carrots and fennel. Lightly coat the carrots and fennel with extra-virgin olive oil and transfer onto the baking sheet. Place the baking sheet into the oven and roast for roughly 30-35 minutes.
• Step 3 Heat 1 tbsp extra-virgin olive oil in a large stock pot on medium heat. Once hot, add the peeled and chopped white sweet potato. Saute for about 10 minutes.
• Step 4 Once the fennel and carrots are finished roasting, remove from the oven and add to the stock pot.
• Step 5 Mix the white sweet potato, carrots, and fennel, adding the salt and chicken broth, keeping the stock pot on medium heat. Stir and combine the ingredients.
• Step 6 After 20 minutes, remove from heat. Using an immersion blender, blend until the soup is completely smooth. Or, use a high-power blender once the soup has reached a temperature safe enough to handle.
• Step 7 Serve warm and top with sliced tigernuts and fennel fronds (optional) or your favorite soup topping.

The post Simple Roasted Carrot & Fennel Soup (AIP/Paleo) appeared first on The Open Cookbook.

Warm, filling, and nourishing, this AIP/Paleo and low-FODMAP Ground Bison and Vegetable Stew is perfect for cold winter days. This hearty and flavorful stew is one of my family’s favorite meals and the bison . The white sweet potatoes, carrots, kale, and pureed butternut squash are such a great complement to the ground bison.

If following a low-FODMAP diet, this stew is compliant at one serving size.

Why do I love rotating between bison and beef?

• Bison is not only significantly lower in saturated fat compared to beef, but it is higher in protein. I find the lower fat content makes it much easier to digest.
• Bison is very high in omega-3 fatty acids, perfect if you are allergic to other high omega-3 food sources, such as salmon.
• I honestly really love the taste. It isn’t gamey at all and has a slightly sweet, almost smoky flavor.

RECOMMENDATIONS

• If you don’t have any access to ground bison, feel free to replace the meat with ground beef or your preferred ground meat.
• For the pureed butternut squash, I recommend purchasing canned butternut squash puree. This saves a lot of time — the brand I recommend is Farmers Market Foods. If you buy canned butternut squash, make sure it doesn’t include any additives.
• If following a low-FODMAP diet, this stew is compliant at one serving size.
• I like to massage the kale with avocado oil and salt before adding it to the stew — this helps if you have a sensitive stomach since it helps break down the kale. However, this step is definitely not necessary since cooking the kale will already soften it up.

Ground Bison & Vegetable Stew

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Servings: 5-6

Prep: 10 min

Cook: 55 min

Total: 65 min

5 from 3 reviews

Warm, filling, and nourishing, this allergy-friendly bison stew is perfect for cold winter days. Diet Type: SFED, AIP, Paleo, W30

By: Stephanie @open_cookbook

Ingredients

• 1 lb ground bison
• 1-2 tbsp avocado oil
• 3 large carrots (2 cups), chopped
• 3 celery stalks (1 cup), sliced
• 2 large white sweet potatoes (2 cups), chopped
• 1/2 tsp salt
• 2 tsp turmeric
• 3 cups chicken broth
• 1 1/2 cups butternut squash, pureed
• 3 cups kale, chopped
• Fresh parsley, topping (optional)

Directions

• Step 1 Heat a large pan over medium heat and add the ground bison, breaking into pieces. Once the meat has finished cooking, remove from the pan and set to the side.
• Step 2 Heat the avocado oil in a large stock pot on medium heat. Once hot, add the chopped carrots and celery. Saute for about 8 minutes.
• Step 3 Add the white sweet potatoes, salt and turmeric and combine ingredients. Continue cooking the ingredients over medium heat, stirring periodically, for another 10 minutes or until the vegetables have softened a bit.
• Step 4 Add in the broth, pureed butternut squash, kale, and bison. Stir all ingredients together and set to low-medium heat, letting the stew simmer for roughly 30 minutes.
• Step 5 Once the stew is ready, serve warm and top with fresh parsley if desired.

The post Ground Bison & Vegetable Stew appeared first on The Open Cookbook.

This Shredded Leftover Turkey and ‘Rice’ Soup is incredibly comforting, soothing, and delicious. Made with cassava orzo instead of white rice, it is AIP, Paleo, and Whole30 compliant. The classic combination of carrots and celery with shredded turkey is a perfect hearty meal for fall and winter.

For the shredded turkey, I roasted turkey drumsticks or wings in advance with rosemary and extra-virgin olive oil and used the leftovers to make a nourishing turkey bone broth.

I prefer using drumsticks or wings over breast meat so the meat is a bit juicier, but either will work perfectly. The bone broth was made in a slow cooker — I used one large drumstick with some leftover wings that I had available in the freezer, slow cooking the bones with filtered water, chopped celery, apple cider vinegar, and salt for roughly 18-20 hours.

Aren’t leftovers just wonderful?

RECOMMENDATIONS

• If you don’t have any shredded turkey available, you can substitute the shredded turkey for ground turkey. Ground meat is always great to have on hand in the freezer plus it tends to be easier to digest.
• Bone broth is optional — you can use whatever broth you prefer. Be sure to check out this link to learn the difference between bone broth vs. meat stock.
• Cauliflower rice would make a great alternative to the cassava orzo if you don’t have any grain-free orzo on hand.
• The soup keeps well in the fridge for 3-4 days or in the freezer for up to 3-months. When reheating the soup, additional broth might be required since the cassava orzo soaks up some of the liquid.

Shredded Leftover Turkey & 'Rice' Soup

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Servings: 5-6

Prep: 10 min

Cook: 30 min

Total: 40 min

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Comforting, soothing, and delicious -- a perfect hearty soup for fall and winter. Diet Type: SFED, AIP, Paleo, W30

By: Stephanie @open_cookbook

Ingredients

• 2 tbsp extra-virgin olive oil or avocado oil
• 2 large carrots (3 cups), chopped
• 4 stalks celery, chopped
• 8 cups turkey or chicken bone broth (or preferred broth)
• 1 cup cassava orzo (recommend Jovial brand)
• 3 cups leftover roasted turkey, shredded
• 2 tbsp fresh parsley, chopped
• Salt to taste

Directions

• Step 1 Heat the extra-virgin olive oil in a large stock pot on medium heat. Once hot, add the chopped carrots and celery. Saute for about 8 minutes.
• Step 2 Add in the broth and cassava orzo. While orzo is cooking in the broth, shred the leftover roasted turkey.
• Step 3 Let simmer for about 10-12 minutes and then add in the shredded turkey. Simmer for another 5-8 minutes.
• Step 4 Add in the chopped parsley, stir to combine, and serve hot. Add additional fresh parsley on top if desired..

The post Shredded Leftover Turkey & ‘Rice’ Soup appeared first on The Open Cookbook.

This nutritious and dairy-free Instant Pot soup is light, creamy, and surprisingly filling. The potatoes and coconut milk add a richness to the soup, bringing warmth and comfort on a cold fall or winter day. Plus, it is an easy way to eat more kale!

RECOMMENDATIONS

• I have only made this recipe using an Instant Pot but it should work just as well on a stovetop.
• I typically use white potatoes but I have also swapped with white sweet potatoes to make it Paleo and AIP compliant.
• This recipe does not include onion due to my personal intolerance, but sauteing some onion in the Instant Pot before adding the rest of the ingredients would work nicely. 
• I recommend using an immersion hand blender, a big help when making pureed soups.

Creamy Zucchini & Kale Soup

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Servings: 4-5

Prep: 10 min

Cook: 13 min

Total: 30 min

This recipe has no ratings just yet.

A nutritious and dairy-free Instant Pot soup that is packed full of kale, with potatoes and coconut milk providing a creamy richness. Diet Type: SFED, AIP, Paleo, W30 Vegan

By: Stephanie @open_cookbook

Ingredients

• 2 cups kale, densely packed (I like to use baby kale)
• 3 medium zucchini, chopped
• 2 medium white potatoes, chopped (or white sweet potato)
• 2 large celery stalks, chopped (optional)
• 1/4 tsp salt
• 3/4 cup full-fat coconut milk
• 3 cups chicken broth or vegetable stock

Directions

• Step 1 Add potatoes, zucchini, celery, and baby kale to Instant Pot.
• Step 2 Add the coconut milk, broth, and salt. Stir to combine ingredients.
• Step 3 Seal the lid and make sure the venting knob is turned to “Sealing”. Press “Pressure Cook” and set the time to 15 minutes.
• Step 4 Once the timer has finished, turn the vent knob to “Quick Release” or wait until the float valve drops on its own and remove the lid.
• Step 5 Use an immersion blender in the Instant Pot until the soup is completely blended and smooth. Or, use a blender once the soup has reached a temperature safe enough to handle.
• Step 6 Serve warm and salt to taste.

The post Creamy Zucchini & Kale Soup with Coconut Milk appeared first on The Open Cookbook.