Annie Ramsey - Paleo Slow Cooker Soup Recipes: 36 Must-Eat Paleo Slow Cooker Soup to Lose Weight in 8 Days!

Annie Ramsey

PUBLISHED BY:

Annie Ramsey

Copyright 2017

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Slow Cooker Sweet Potato Soup

I ngredients

• 3 pounds of sweet potatoes, diced.
• 1 onion, diced.
• 2 stalks celery roughly chopped.
• 2 medium carrots, chopped
• 1 tbsp. garlic, minced
• 5 cups chicken of stock
• 1 cup of coconut milk
• Sea salt and pepper to your liking.

D irections

1. Setting the coconut milk aside, place the remaining ingredients in the cooker.
2. Add a pinch of salt and pepper or as much as you desire.
3. Cover the pot and cook on high for 4 hours.
4. Once cooked you can then blend with an immersion blender for a smooth texture.
5. Now you can add the coconut milk and cook for a further half an hour.
6. Check to see if youd prefer more seasoning and then thats it! Serve hot and enjoy.

Salmon Head Soup

I ngredients

• 2 salmon head and 2 salmon tails. You can also include any leftovers.
• 1 small onion
• 1 clove of garlic
• 1 cup of wakame
• 1 tablespoon of minced ginger
• 1/4 cup mirin
• 1/4 cup tamari
• 2 zucchinis, spiralled into noodles
• Chilies for garnish (optional)

Directions

1. Put the salmon into the slow cooker along with the minced ginger. Add enough water so that all the salmon is covered.
2. Cook on high for two hours.
3. Now strain out the broth and shred the meat making sure you get rid of any bones. Now place the broth and the salmon back in the cooker.
4. Now add the garlic, onions, wakame, mirin and tamari..
5. Cook on low for 20 minutes making sure to not bring it to the boil.
6. Meanwhile spiralizer the zucchinis.
7. Now add the zucchinis and cook gently for another 20 minutes or until the veggies are soft.
8. Ladle soup into bowls with some chopped chilies on top. Chives also work great here as a topping.

Paleo Slow Cooker Butternut Squash Soup

I ngredients:

• 6 cups chopped butternut squash
• 2 medium apples
• 2 medium carrots, peeled and chopped
• 1 small onion
• 1 clove of garlic
• 2 cups chicken stock
• 1/2 tsp. sage
• 1 1/2 tsp. thyme
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 cup of almond milk

T opping

• 6 slices of bacon cooked and chopped up.
• Dried parsley or chopped chives (optional)

D irections

1. Place all the ingredients except for the almond milk into the slow cooker. Now all you have to do is cook everything for 6-8 hours on low and youre pretty much done.

2. Just before the end add the almond milk which gives a really creamy consistency. At this point you can blend the soup if you like, adding extra stock if you wish it to be thinner.

3. Serve with the chopped bacon on top!

Turkey Soup with Kale and Sweet Potatoes

I ngredients

• 1 large onion,
• 1 cup chopped celery
• 10 cups homemade turkey stock
• 2-3 teaspoons turkey soup base (optional, but recommended especially if you use canned broth)
• 1 tsp. poultry seasoning
• 1 tsp. dried thyme
• Fresh ground black pepper
• 2 medium sweet potatoes, peeled and cubed.
• 2-3 cups chopped cooked turkey or chicken
• 4 cups finely chopped kale
• 2 tsp balsamic vinegar

D irections

1. Add the chopped onion and celery to the cooker
2. Next add the poultry seasoning, thyme, pepper and stock. (And the base if including)
3. Now let this cook gently while you chop up the sweet potatoes.
4. Add the potatoes and cook on low for 8-9 hours.
5. Once done shred some turkey and chop the kale making sure that you pull away from the ribs as you chop.
6. Add these both to the cooker and cook for another 1.5 hours or until the kale is as soft as you like.
7. Almost done! Just add a splash of balsamic vinegar on top for a finishing touch and serve hot.