26+ Delicious Paleo Soup Recipes to Keep You Warm & Nourished

If you’re following a paleo lifestyle or simply looking for healthy, hearty meals, soups are an excellent option to nourish both body and soul. They’re easy to prepare, packed with essential nutrients, and can be tailored to your personal taste preferences.

Whether you’re in the mood for something light and refreshing or rich and filling, paleo soups offer a diverse range of flavors to suit every craving.

In this blog, we’ve compiled over 26 paleo soup recipes that are sure to satisfy your hunger and help you stick to your healthy eating goals. From vibrant vegetable soups to savory, protein-packed options, you’ll find the perfect recipe for any occasion.

26+ Delicious Paleo Soup Recipes to Keep You Warm & Nourished

With so many paleo-friendly options to choose from, it’s easy to enjoy a variety of soups that align with your health and dietary goals.

These 26+ paleo soup recipes are filled with wholesome ingredients, providing you with a diverse selection of flavors to keep your meals exciting and nutritious.

Whether you’re preparing a comforting bowl for yourself or serving a group, these recipes are sure to become staples in your kitchen.

So, grab your ingredients, get cooking, and let these nourishing soups warm your heart and feed your body with clean, wholesome goodness!

Hearty Paleo Chicken & Vegetable Soup

This nourishing chicken and vegetable soup is a paleo-friendly twist on the classic comfort food. Packed with lean protein, vibrant vegetables, and aromatic herbs, this soup offers a warm and satisfying meal without grains, dairy, or legumes. It’s perfect for batch cooking and tastes even better the next day as the flavors meld beautifully.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 tablespoon olive oil or coconut oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 zucchini, chopped
• 1 sweet potato, peeled and cubed
• 6 cups chicken bone broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large soup pot, heat oil over medium heat. Add onions and garlic, sauté for 2–3 minutes.
2. Add chicken thighs, sear on both sides until lightly browned, about 5 minutes.
3. Stir in carrots, celery, zucchini, and sweet potato.
4. Pour in chicken broth, add herbs and bay leaf. Bring to a boil.
5. Reduce heat, cover, and simmer for 25–30 minutes, until chicken is cooked through and vegetables are tender.
6. Remove chicken, shred with forks, and return to pot.
7. Season with salt and pepper. Remove bay leaf.
8. Serve hot with chopped parsley on top.

This paleo chicken and vegetable soup is both hearty and wholesome, making it a go-to recipe for chilly evenings or post-workout nourishment. It’s incredibly versatile, allowing you to switch up vegetables depending on seasonality. With each spoonful, you’ll enjoy a cozy, satisfying meal that aligns with your clean eating goals.

Creamy Roasted Cauliflower & Garlic Soup (Dairy-Free)

Creamy without the cream, this roasted cauliflower and garlic soup is rich, velvety, and 100% paleo-compliant. It’s an ideal choice for those looking to reduce carbs while still enjoying deep, savory flavors. Roasting the vegetables brings out their natural sweetness and a touch of nuttiness that enhances every bite.

Ingredients:

• 1 large head of cauliflower, chopped
• 1 whole garlic bulb
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 4 cups vegetable or chicken bone broth
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon ground nutmeg (optional)
• Fresh thyme or chives for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Spread cauliflower on a baking sheet, drizzle with 1 tbsp olive oil.
3. Slice the top off the garlic bulb, drizzle with oil, wrap in foil, and place on baking sheet.
4. Roast cauliflower and garlic for 30–35 minutes until golden brown.
5. In a large pot, sauté onion in remaining oil until translucent.
6. Squeeze roasted garlic cloves out of skin and add to pot.
7. Add roasted cauliflower and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
8. Use an immersion blender to blend soup until smooth (or use a countertop blender in batches).
9. Season with salt, pepper, and nutmeg.
10. Serve with fresh herbs.

This silky, dairy-free cauliflower and garlic soup proves that comfort food doesn’t need to rely on cream or cheese for flavor. It’s low in carbs, deeply satisfying, and easy to prepare ahead of time. Perfect as a starter or light meal, it’s a paleo favorite that will quickly become a weekly staple.

Spicy Paleo Thai Coconut Shrimp Soup

Inspired by the bold and exotic flavors of Thailand, this spicy coconut shrimp soup brings the heat while staying strictly paleo. With luscious coconut milk, succulent shrimp, and a fragrant blend of lemongrass, lime, and chili, this soup is both invigorating and deeply nourishing. It’s a wonderful way to add some variety and global flair to your paleo menu.

Ingredients:

• 1 tablespoon coconut oil
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 stalk lemongrass, smashed and chopped
• 1 red chili (or to taste), sliced
• 4 cups seafood or chicken bone broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 lb shrimp, peeled and deveined
• 1 cup mushrooms, sliced
• 1 zucchini, spiralized or chopped
• Juice of 1 lime
• Fish sauce (optional, 1 tsp)
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat coconut oil in a pot over medium heat. Sauté onion, garlic, ginger, lemongrass, and chili for 4–5 minutes.
2. Add broth and bring to a simmer. Let simmer for 10 minutes to infuse flavors.
3. Stir in coconut milk, mushrooms, and zucchini. Simmer for 5 minutes.
4. Add shrimp and cook until pink and opaque, about 3–4 minutes.
5. Stir in lime juice and fish sauce (if using).
6. Serve garnished with cilantro and a lime wedge.

This paleo Thai shrimp soup delivers a bold punch of flavor and a soothing coconut base that makes it both exciting and comforting. It’s perfect for those nights when you want something a little different but still clean, light, and nutrient-rich. Each bite will transport you to Southeast Asia—without leaving your kitchen.

Savory Beef & Root Vegetable Paleo Stew

This rich and savory beef and root vegetable stew is a paleo powerhouse, delivering bold flavor and hearty nutrition. Using grass-fed beef and a variety of seasonal root vegetables like parsnips and turnips, this soup is perfect for cold weather or when you need a comforting, slow-cooked meal that sticks to paleo principles.

Ingredients:

• 1.5 lbs grass-fed beef stew meat, cubed
• 2 tablespoons coconut oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 1 parsnip, chopped
• 1 turnip, chopped
• 1 sweet potato, cubed
• 1 tablespoon tomato paste
• 6 cups beef bone broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat coconut oil in a large pot. Brown the beef on all sides, then remove and set aside.
2. In the same pot, sauté onion and garlic until soft.
3. Stir in tomato paste and cook for 1 minute.
4. Return beef to the pot. Add all chopped vegetables, herbs, and bone broth.
5. Bring to a boil, reduce heat, and simmer covered for 1.5 to 2 hours until beef is tender.
6. Season with salt and pepper to taste.
7. Garnish with parsley before serving.

This beef and root vegetable stew is deeply satisfying and ideal for anyone following a paleo lifestyle. It’s filling, freezer-friendly, and packed with nutrient-dense ingredients. Enjoy it after a long day or serve it to guests for a rustic, wholesome meal that doesn’t skimp on flavor.

Paleo Butternut Squash & Apple Soup

This silky butternut squash and apple soup is a delicious blend of sweet and savory flavors, perfectly aligning with paleo guidelines. The natural sweetness of roasted squash and tart green apples creates a comforting, nutrient-rich soup that’s ideal as a light lunch or elegant appetizer.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 Granny Smith apple, peeled and chopped
• 1 onion, chopped
• 3 garlic cloves
• 2 tablespoons olive oil
• 4 cups vegetable or chicken bone broth
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• Salt and pepper to taste
• Coconut cream (optional) and pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, apple, onion, and garlic in olive oil. Spread on a baking sheet and roast for 25–30 minutes.
2. In a large pot, add roasted vegetables and broth. Bring to a boil, then reduce to simmer for 10 minutes.
3. Add cinnamon, ginger, salt, and pepper.
4. Blend with an immersion blender until smooth.
5. Serve with a swirl of coconut cream and a sprinkle of pumpkin seeds if desired.

This butternut squash and apple soup is creamy without dairy and naturally sweetened without any added sugar. It’s ideal for fall and winter meals and is easy to customize with seasonal toppings or herbs. A warming bowl of this soup proves that paleo cooking can be both simple and gourmet.

Egg Drop Soup with Mushrooms & Greens (Paleo Chinese-Inspired)

This paleo-friendly take on traditional Chinese egg drop soup adds depth with shiitake mushrooms and leafy greens. It’s light, fast to prepare, and packed with protein and micronutrients. This soup offers a wonderful way to satisfy Asian food cravings while keeping ingredients clean and grain-free.

Ingredients:

• 4 cups chicken bone broth
• 1 tablespoon coconut aminos
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• ½ cup shiitake mushrooms, sliced
• 2 eggs, beaten
• 1 cup spinach or baby bok choy
• Salt and white pepper to taste
• Green onions and sesame oil (optional) for garnish

Instructions:

1. Bring bone broth to a simmer in a saucepan.
2. Add garlic, ginger, mushrooms, and coconut aminos. Simmer for 5 minutes.
3. Slowly pour in beaten eggs while stirring gently to create ribbons.
4. Add spinach or bok choy and cook for another 1–2 minutes until wilted.
5. Season with salt and white pepper to taste.
6. Garnish with chopped green onions and a drizzle of sesame oil if desired.

This paleo egg drop soup is a light yet nourishing option that’s ready in under 15 minutes. With the umami boost of mushrooms and the gentle texture of egg ribbons, it’s both comforting and energizing. Serve it as a quick lunch or as part of a larger paleo Asian-inspired meal.

Paleo Italian Sausage & Kale Soup

This hearty Italian sausage and kale soup is a paleo-friendly, flavorful dish full of protein and fiber. The robust, spicy sausage pairs beautifully with the earthy kale, creating a satisfying and nutritious meal that’s perfect for cool nights. Packed with aromatic herbs, this soup will keep you cozy and nourished.

Ingredients:

• 1 lb Italian sausage (preferably sugar-free, without fillers)
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 large carrots, sliced
• 4 cups chicken bone broth
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 bunch kale, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add sausage and brown, breaking it up into crumbles as it cooks.
2. Add onion and garlic, sautéing for 3–4 minutes until softened.
3. Stir in carrots, bone broth, and diced tomatoes. Bring to a boil.
4. Lower heat and simmer for 15–20 minutes until carrots are tender.
5. Add kale and cook for an additional 5–7 minutes, or until wilted.
6. Season with dried basil, oregano, salt, pepper, and red pepper flakes (if using).
7. Garnish with fresh basil before serving.

This Italian sausage and kale soup is rich in flavors and textures, with the perfect balance of spice, savoriness, and greens. It’s a perfect paleo meal for busy weeknights, as it’s quick to prepare yet feels indulgent and comforting. The sausage adds an extra boost of protein, while the kale provides essential vitamins and fiber.

Paleo Sweet Potato & Chicken Soup

Sweet potatoes add a creamy and subtly sweet base to this paleo chicken soup, while the chicken provides lean protein and the perfect balance of flavors. Ideal for meal prep or family dinners, this soup is warming, filling, and packed with essential nutrients. It’s also naturally gluten-free and dairy-free, making it suitable for various dietary needs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons coconut oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 2 large sweet potatoes, peeled and cubed
• 4 cups chicken bone broth
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add chicken breasts and cook until golden brown on both sides, about 6 minutes per side. Remove and set aside.
2. In the same pot, sauté onion and garlic until softened, about 3–4 minutes.
3. Add sweet potatoes, paprika, cumin, turmeric, and chicken broth. Bring to a boil.
4. Reduce heat and simmer for 15–20 minutes, or until sweet potatoes are soft.
5. While the soup is simmering, shred the cooked chicken with two forks.
6. Add shredded chicken to the pot and cook for another 5 minutes.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

This sweet potato and chicken soup is wonderfully comforting and rich in nutrients, with the natural sweetness of sweet potatoes complementing the savory chicken. It’s perfect for when you need something filling yet light, and the anti-inflammatory spices like turmeric and cumin offer additional health benefits. This soup will keep you feeling nourished and satisfied.

Spicy Paleo Pumpkin & Carrot Soup

This spicy paleo pumpkin and carrot soup combines the natural sweetness of pumpkin and carrots with warming spices like ginger and cumin. The creamy texture and bold flavors make this an exciting fall or winter dish. It’s a nutrient-dense, anti-inflammatory soup that offers a perfect balance of heat and sweetness.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed (or 2 cups canned pumpkin puree)
• 3 large carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 4 cups vegetable or chicken bone broth
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste
• Coconut cream (optional) and pumpkin seeds for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 4 minutes.
2. Add ginger, cumin, and cinnamon. Cook for another minute to release the spices’ fragrance.
3. Stir in cubed pumpkin and carrots, then pour in the broth. Bring to a boil.
4. Lower the heat and simmer for 20–25 minutes, or until the pumpkin and carrots are tender.
5. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
6. Stir in apple cider vinegar, and season with salt and pepper to taste.
7. Serve with a drizzle of coconut cream and sprinkle of pumpkin seeds for added texture.

This spicy pumpkin and carrot soup is a warming and flavorful paleo meal perfect for the colder months. The combination of ginger, cumin, and cinnamon adds a subtle heat that complements the natural sweetness of the pumpkin and carrots. It’s a filling and vibrant soup that’s easy to make and sure to be a crowd-pleaser. Plus, the coconut cream and pumpkin seeds add a satisfying richness and crunch.

Paleo Avocado & Cilantro Chicken Soup

This vibrant avocado and cilantro chicken soup is light yet flavorful, combining tender chicken with creamy avocado and fresh herbs. The lime juice adds a zesty touch, making this soup a refreshing meal option that’s perfect for warm weather or when you’re craving something fresh and vibrant. It’s paleo-approved, packed with healthy fats, and incredibly easy to prepare.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken bone broth
• 1 lime, juiced
• 2 ripe avocados, diced
• 1 cup fresh cilantro, chopped
• Salt and pepper to taste
• Fresh lime wedges for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chicken breasts and cook until golden brown on both sides, about 6 minutes per side. Remove chicken from the pot and set aside.
2. In the same pot, sauté onion and garlic until softened, about 3–4 minutes.
3. Stir in cumin and chili powder, and cook for 1 minute until fragrant.
4. Add bone broth to the pot, bring to a boil, then lower the heat and simmer for 10 minutes.
5. Shred the cooked chicken and return it to the pot. Add lime juice and stir to combine.
6. Remove from heat and gently fold in diced avocado and fresh cilantro.
7. Season with salt and pepper to taste.
8. Serve with fresh lime wedges on the side.

This avocado and cilantro chicken soup is light, refreshing, and full of rich flavor. The avocado adds a creamy texture, while the lime and cilantro bring a burst of brightness to the dish. It’s the perfect paleo soup for anyone seeking something a bit different yet equally satisfying. This soup can easily be made ahead and is great for a light lunch or dinner.

Paleo Creamy Zucchini & Leek Soup

This creamy zucchini and leek soup is a paleo-friendly take on a classic creamy soup, using zucchini to provide a velvety texture without the need for dairy. It’s flavorful, nutrient-dense, and packed with fresh vegetables. The delicate taste of leek combined with zucchini makes it an elegant choice for a light meal or starter.

Ingredients:

• 2 tablespoons olive oil
• 2 leeks, white and light green parts only, sliced
• 2 cloves garlic, minced
• 4 medium zucchinis, chopped
• 4 cups vegetable or chicken bone broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add leeks and garlic, and sauté until softened, about 5 minutes.
2. Stir in the chopped zucchini and cook for another 5 minutes.
3. Add the broth and thyme, bring the soup to a boil, then reduce to a simmer. Cook for 15–20 minutes until the zucchini is soft.
4. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
5. Season with salt and pepper to taste.
6. Serve the soup garnished with fresh parsley or chives.

This creamy zucchini and leek soup is a simple yet elegant choice that highlights the natural flavors of vegetables without the need for dairy. The soup’s smooth consistency and delicate herbal notes make it a soothing, nutrient-packed option for any meal. It’s a great way to sneak in extra veggies, and its fresh flavors can easily be adjusted with different herbs and toppings.

Paleo Spaghetti Squash & Turkey Meatball Soup

This delicious and hearty soup is perfect for those craving a pasta-like experience without the grains. The spaghetti squash provides a satisfying “noodle” substitute, while the homemade turkey meatballs add protein and flavor. This paleo-friendly soup is full of fresh vegetables and aromatic herbs, making it a filling and nutritious meal.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey
• 1 egg
• 2 tablespoons almond flour
• 1 tablespoon dried oregano
• 1 tablespoon fresh basil, chopped
• 1 teaspoon garlic powder
• 4 cups chicken bone broth
• 1 large zucchini, chopped
• 1 red bell pepper, diced
• 1 cup spinach or kale, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, remove seeds, and place cut-side down on a baking sheet. Roast for 30–40 minutes until tender.
2. While the squash is roasting, prepare the meatballs: In a bowl, combine ground turkey, egg, almond flour, oregano, basil, garlic powder, salt, and pepper. Form into small meatballs.
3. In a large pot, bring chicken broth to a boil. Add the meatballs and cook for 8–10 minutes until cooked through.
4. Once the squash is roasted, scrape out the strands with a fork to create the “noodles.” Add the spaghetti squash strands to the pot with the meatballs and broth.
5. Stir in the chopped zucchini, bell pepper, and spinach or kale. Simmer for 10 minutes until vegetables are tender.
6. Season with additional salt and pepper to taste.
7. Serve garnished with fresh parsley.

This spaghetti squash and turkey meatball soup is a delicious and filling paleo alternative to traditional pasta soups. The turkey meatballs are flavorful and protein-packed, while the spaghetti squash provides a satisfying, grain-free substitute for noodles. It’s an excellent way to enjoy the flavors of a classic Italian dish while sticking to paleo principles. This soup is both comforting and light, making it a perfect meal for any time of year.

Paleo Coconut & Lemongrass Beef Soup

This rich and aromatic coconut and lemongrass beef soup is a perfect blend of savory and aromatic flavors, with tender beef and creamy coconut milk creating a wonderfully comforting dish. The lemongrass and lime leaves add a fresh and citrusy zing, making this soup a delightful change of pace from traditional paleo meals. It’s easy to prepare and bursting with complex flavors.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tablespoons coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, smashed
• 3 kaffir lime leaves (or 1 tablespoon lime zest)
• 2 cups beef bone broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon fish sauce (optional)
• 2 carrots, sliced
• 1 zucchini, sliced
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add beef and brown on all sides. Remove and set aside.
2. In the same pot, sauté onion, garlic, and ginger until softened, about 4 minutes.
3. Add the smashed lemongrass and lime leaves, then pour in the bone broth and coconut milk. Bring to a simmer.
4. Return beef to the pot and add the carrots and zucchini. Simmer for 30 minutes, or until beef is tender.
5. Stir in fish sauce (if using) and lime juice.
6. Garnish with fresh cilantro before serving.

This coconut and lemongrass beef soup is incredibly fragrant and soothing, making it a fantastic paleo meal for any occasion. The combination of coconut milk and beef creates a luxurious, rich broth, while the lemongrass and lime add a refreshing brightness. It’s a perfect dish for when you want something unique but comforting and wholesome.

Paleo Spicy Carrot & Ginger Soup

This spicy carrot and ginger soup is a bold and flavorful dish that brings a little heat along with its earthy sweetness. The carrots are naturally sweet, while fresh ginger adds a kick, and a touch of coconut milk creates a creamy, smooth texture. It’s both satisfying and energizing, making it a perfect choice for a light yet filling paleo meal.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups vegetable or chicken bone broth
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 teaspoon paprika
• 1–2 teaspoons red pepper flakes (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5 minutes until softened.
2. Add ginger, cumin, turmeric, paprika, and red pepper flakes. Cook for 1–2 minutes until fragrant.
3. Stir in chopped carrots, bone broth, and coconut milk. Bring to a boil, then reduce to a simmer.
4. Cook for 20–25 minutes, or until the carrots are soft.
5. Use an immersion blender to blend the soup until smooth (or blend in batches).
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

This spicy carrot and ginger soup packs a punch with its warming spices and creamy texture. The coconut milk adds richness, while the heat from the red pepper flakes gives the soup an extra kick, making it a perfect option for those who love bold flavors. It’s an excellent way to enjoy a nutrient-packed meal that is both satisfying and light.

Paleo Shrimp & Cauliflower Rice Soup

This paleo shrimp and cauliflower rice soup is a low-carb, high-protein dish that offers all the flavors of a classic seafood soup without the grains. The cauliflower rice acts as a perfect, light alternative to traditional rice, while the shrimp adds protein and flavor. Fresh herbs and a hint of lemon give it a bright and refreshing finish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 head cauliflower, grated or pulsed into rice-sized pieces
• 4 cups vegetable or chicken bone broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 4–5 minutes.
2. Stir in cauliflower rice, and cook for 3–4 minutes until it starts to soften.
3. Add bone broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
4. Add shrimp and cook until they turn pink and opaque, about 3–4 minutes.
5. Stir in lemon juice and adjust seasoning to taste.
6. Serve garnished with fresh parsley or dill.

This shrimp and cauliflower rice soup is a wonderful paleo meal that feels light yet filling. The cauliflower rice mimics traditional rice, making it a low-carb alternative that doesn’t compromise on texture. The shrimp adds a delightful protein boost, and the fresh lemon juice brightens the soup, making it perfect for a quick lunch or dinner. It’s a nutritious, flavor-packed soup that can easily be adapted with different herbs or vegetables.

Paleo Tomato & Basil Soup

This classic tomato and basil soup is a comforting, simple dish that celebrates the freshness of ripe tomatoes and aromatic basil. It’s naturally dairy-free and perfect for a cozy meal, especially when paired with a side salad or some grilled chicken. With a rich, savory base and a hint of sweetness from the tomatoes, it’s a paleo favorite that feels indulgent without the added calories.

Ingredients:

• 6 large tomatoes, chopped (or 2 cans of diced tomatoes)
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 4 cups vegetable or chicken bone broth
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped
• Optional: 1 tablespoon coconut cream for added creaminess

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the tomatoes, oregano, and basil, and cook for another 3–4 minutes.
3. Add the bone broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, allowing the flavors to meld.
4. Use an immersion blender or transfer to a blender to puree the soup until smooth.
5. Return the soup to the pot and season with salt and pepper to taste.
6. Stir in fresh basil and optional coconut cream.
7. Serve warm, garnished with extra basil.

This paleo tomato and basil soup is a nostalgic and satisfying dish that’s perfect for any season. The sweetness of the tomatoes balances beautifully with the fresh basil, and the creamy texture (without dairy) makes it indulgent without being heavy. It’s quick to make, making it ideal for weeknight dinners or meal prep.

Paleo Chicken, Spinach & Mushroom Soup

This chicken, spinach, and mushroom soup is a nourishing and well-balanced meal that’s perfect for those seeking a protein-packed, veggie-rich dish. The mushrooms add an earthy depth, while the spinach brings a fresh, leafy texture. The chicken makes it hearty, and the simple broth keeps it light and clean, making it a great paleo-friendly option.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 4 cups chicken bone broth
• 3 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken breasts and cook for 6–7 minutes per side, until golden brown. Remove the chicken and set aside.
2. In the same pot, sauté onion and garlic until softened, about 3–4 minutes.
3. Add sliced mushrooms and cook for another 5 minutes, until they release their moisture and begin to brown.
4. Pour in the chicken bone broth and bring to a simmer.
5. Shred the cooked chicken and return it to the pot.
6. Add chopped spinach and dried thyme, and simmer for another 5 minutes.
7. Season with salt and pepper to taste.
8. Serve garnished with fresh parsley.

This chicken, spinach, and mushroom soup is a hearty yet light paleo meal that combines lean protein, leafy greens, and earthy mushrooms for a nourishing, satisfying dish. The simple, flavorful broth makes this a great option for a clean, healthy meal. It’s a perfect soup for meal prepping or as a cozy dinner after a long day.

Paleo Butternut Squash & Apple Soup

This delicious butternut squash and apple soup combines the natural sweetness of butternut squash with the tartness of apples, creating a perfect balance of flavors. The spices, including cinnamon and nutmeg, add warmth and depth to this soup, making it ideal for the fall and winter months. This soup is rich in fiber, antioxidants, and vitamins, making it both nourishing and satisfying.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable or chicken bone broth
• Salt and pepper to taste
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Optional: Coconut cream for added richness

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and roast for 25–30 minutes, or until tender.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing for about 5 minutes until softened.
3. Add chopped apples, cinnamon, and nutmeg. Cook for 5 minutes, stirring occasionally.
4. Stir in the roasted butternut squash and broth. Bring to a boil, then reduce to a simmer.
5. Simmer for 15 minutes to allow the flavors to meld.
6. Use an immersion blender to puree the soup until smooth (or blend in batches).
7. Stir in fresh thyme and season with salt and pepper to taste.
8. Optional: Add a swirl of coconut cream for a creamy texture.
9. Serve warm with a sprinkle of fresh thyme.

This butternut squash and apple soup is a wonderfully balanced paleo dish, combining sweet and savory flavors with a creamy texture. The combination of cinnamon and nutmeg gives it a cozy, comforting feeling, perfect for fall or winter. It’s a great way to enjoy seasonal produce and indulge in a naturally sweet soup without added sugars or dairy. The coconut cream adds an extra layer of richness, but the soup is just as satisfying on its own.

Paleo Sweet Potato & Kale Soup

This sweet potato and kale soup is a hearty and nutritious dish, combining the earthy sweetness of sweet potatoes with the leafy greens of kale. The addition of garlic and ginger brings warmth and depth, while the bone broth provides richness and depth of flavor. This soup is a great way to get a generous serving of veggies while keeping your meal light and satisfying.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable or chicken bone broth
• 4 cups kale, chopped (stems removed)
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté for 5 minutes until softened.
2. Add cubed sweet potatoes and turmeric, and cook for another 3 minutes, stirring occasionally.
3. Pour in the bone broth and bring the soup to a boil. Reduce the heat and simmer for 15–20 minutes, or until the sweet potatoes are tender.
4. Add chopped kale to the pot and cook for an additional 5–7 minutes until the kale is wilted and tender.
5. Season with salt and pepper to taste.
6. Serve garnished with fresh parsley.

This sweet potato and kale soup is packed with nutrients and bursting with flavor. The sweet potatoes offer a natural sweetness, while the kale adds a satisfying texture and a punch of green. The turmeric and ginger give the soup a warming, aromatic quality, making it the perfect comfort food for cooler weather. It’s light yet filling and makes a great lunch or dinner option.

Paleo Garlic & Cauliflower Soup

This creamy garlic and cauliflower soup is an ultra-smooth, comforting dish that’s perfect for those following a paleo diet. With the richness of cauliflower and the bold flavors of roasted garlic, this soup is a great way to enjoy a creamy texture without dairy. It’s warming, satisfying, and can easily be made in under an hour.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1 tablespoon olive oil
• 1 onion, chopped
• 8 garlic cloves, peeled
• 4 cups vegetable or chicken bone broth
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon ground black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cauliflower florets and garlic cloves on a baking sheet, drizzle with olive oil, and roast for 25 minutes, or until the cauliflower is golden brown and tender.
2. In a large pot, sauté the onion over medium heat until softened, about 5 minutes.
3. Add the roasted cauliflower and garlic to the pot, then pour in the bone broth. Bring to a simmer.
4. Stir in thyme and black pepper. Simmer for 10 minutes to allow the flavors to meld.
5. Use an immersion blender or regular blender to blend the soup until smooth and creamy.
6. Season with salt to taste and garnish with fresh parsley.

This garlic and cauliflower soup is simple yet deeply flavorful. The roasting process brings out the natural sweetness of the cauliflower, while the garlic adds a rich, savory depth. It’s a creamy, satisfying soup that’s perfect for those avoiding dairy but still craving that comforting, velvety texture. This soup works wonderfully as a light dinner or as a starter to a larger meal.

Paleo Beef & Vegetable Soup

This paleo beef and vegetable soup is a hearty, nutritious, and protein-packed meal. The tender chunks of beef are simmered with an assortment of fresh vegetables, creating a flavorful broth that’s both satisfying and nourishing. The simplicity of the ingredients makes this soup an easy go-to for a healthy weeknight dinner.

Ingredients:

• 1 lb grass-fed beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 cup green beans, trimmed and chopped
• 4 cups beef bone broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add beef stew meat and brown on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot, sauté onion, carrots, and celery for 5–7 minutes until softened.
3. Add zucchini and green beans, and cook for another 3 minutes.
4. Return the browned beef to the pot, then add the bone broth, oregano, basil, and bay leaf.
5. Bring to a boil, then reduce heat and simmer for 40–45 minutes, or until the beef is tender.
6. Season with salt and pepper to taste.
7. Serve garnished with fresh parsley.

This beef and vegetable soup is a comforting and satisfying meal that’s perfect for any season. The tender beef provides protein, while the assortment of vegetables adds flavor and nutrition. The broth is rich and hearty, making this a filling meal that aligns with paleo principles. It’s a great option for meal prep and leftovers, as it only gets better with time.

Paleo Roasted Tomato & Red Pepper Soup

This roasted tomato and red pepper soup is a vibrant, flavorful dish that combines the natural sweetness of roasted tomatoes and peppers with a smoky depth from the roasting process. The addition of garlic and fresh herbs enhances the richness of the soup, making it a deliciously comforting option. It’s naturally gluten- and dairy-free and a great way to enjoy the vibrant flavors of summer vegetables year-round.

Ingredients:

• 6 large ripe tomatoes, halved
• 2 red bell peppers, quartered and seeded
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 garlic cloves, peeled
• 4 cups vegetable or chicken bone broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the halved tomatoes, red peppers, and garlic on a baking sheet. Drizzle with olive oil and roast for 25–30 minutes until softened and slightly charred.
2. Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5–7 minutes until softened.
3. Add the roasted tomatoes, peppers, and garlic to the pot. Pour in the bone broth, smoked paprika, and basil. Bring to a simmer and cook for 10 minutes.
4. Use an immersion blender or transfer to a blender to puree the soup until smooth.
5. Season with salt and pepper to taste.
6. Serve garnished with fresh basil leaves.

This roasted tomato and red pepper soup is a bold, flavorful dish that combines sweet, smoky, and savory elements into a hearty and satisfying meal. The roasting brings out the deep, caramelized flavors of the tomatoes and peppers, while the fresh basil adds a lovely herbal note. It’s perfect as a light lunch or a starter to any paleo meal.

Paleo Chicken & Avocado Soup

This chicken and avocado soup is a creamy, comforting meal that’s packed with protein and healthy fats. The tender chicken is paired with creamy avocado, creating a rich and velvety texture. Fresh lime juice and cilantro add a burst of freshness, making this soup perfect for a light lunch or dinner when you want something both satisfying and nourishing.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups chicken bone broth
• 2 ripe avocados, peeled and mashed
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken breasts and cook until golden brown and fully cooked through, about 6–8 minutes per side. Remove from the pot and shred the chicken.
2. In the same pot, sauté onion and garlic until softened, about 5 minutes.
3. Add the chicken bone broth, cumin, and chili powder to the pot. Bring to a simmer for 5–7 minutes.
4. Stir in the shredded chicken and mashed avocado, mixing until smooth and creamy.
5. Add lime juice and season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro.

This chicken and avocado soup is a light yet indulgent meal, perfect for those who want something rich in flavor but still aligned with paleo principles. The combination of chicken and avocado makes it filling and nutritious, while the spices and lime juice bring out a delightful tang. It’s a great option for anyone looking for a creamy, dairy-free soup.

Paleo Spicy Sausage & Cabbage Soup

This spicy sausage and cabbage soup is a robust, flavorful dish that brings the perfect amount of heat with smoky sausage, spicy chili flakes, and tangy cabbage. It’s filling, rich in protein, and provides a great mix of veggies to keep you feeling satisfied. This soup is ideal for meal prep and will last for several days in the fridge, making it a convenient, nourishing option.

Ingredients:

• 1 lb paleo-friendly sausage (such as chicken or turkey sausage), casing removed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 small head of cabbage, chopped
• 4 cups chicken bone broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through.
2. Add the onion and garlic to the pot, and sauté for 5 minutes until softened.
3. Stir in red pepper flakes, smoked paprika, and cabbage. Cook for another 5 minutes, allowing the cabbage to begin to soften.
4. Pour in the chicken bone broth and bring to a simmer. Cook for 20–25 minutes, until the cabbage is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This spicy sausage and cabbage soup is a flavorful, comforting, and satisfying dish. The sausage provides a rich base, while the cabbage adds texture and nutrition. The addition of red pepper flakes gives it a mild heat, making it perfect for those who enjoy a little spice in their meals. It’s a hearty, filling soup that makes an excellent paleo meal for cooler days.

Paleo Zucchini & Basil Soup

This zucchini and basil soup is a refreshing, light dish that highlights the mild sweetness of zucchini paired with aromatic basil. The simplicity of the ingredients allows the fresh flavors to shine through, making it an ideal summer soup or a quick, healthy meal any time of year. It’s naturally dairy-free, with a velvety texture that makes it incredibly satisfying without being heavy.

Ingredients:

• 4 medium zucchinis, chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken bone broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5–7 minutes until softened.
2. Add chopped zucchini and cook for another 3 minutes, stirring occasionally.
3. Pour in the bone broth, and add dried oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the zucchini is tender.
4. Use an immersion blender to puree the soup until smooth and creamy.
5. Stir in fresh basil and optional lemon juice for a bright finish.
6. Serve warm, garnished with additional basil if desired.

This zucchini and basil soup is light yet full of flavor, offering a refreshing and healthy meal that’s easy to make. The freshness of the basil and the subtle sweetness of the zucchini combine to create a smooth, velvety texture that’s both satisfying and nourishing. It’s a great option for a quick lunch or dinner and can be easily adjusted to suit personal taste preferences.

Paleo Moroccan Spiced Lamb Soup

This Moroccan spiced lamb soup is an exotic and hearty dish, featuring the rich flavors of tender lamb combined with fragrant spices like cumin, coriander, and cinnamon. The earthy spices give the soup a warming, aromatic quality, while the lamb adds depth and protein. It’s an ideal meal for cooler weather or when you’re craving something bold and flavorful.

Ingredients:

• 1 lb ground lamb
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 4 cups beef or lamb bone broth
• 2 medium carrots, chopped
• 2 cups zucchini, chopped
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste
• Fresh lemon juice for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground lamb and cook, breaking it apart with a spoon, until browned and cooked through.
2. Add chopped onion and garlic, sautéing for 5–7 minutes until softened.
3. Stir in cumin, coriander, and cinnamon, cooking for another minute to release the spices’ aromas.
4. Add bone broth, carrots, and zucchini to the pot. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Stir in chopped cilantro and serve with a squeeze of fresh lemon juice for a zesty finish.

This Moroccan spiced lamb soup is rich, warming, and full of flavor. The combination of lamb and fragrant spices creates a hearty base, while the carrots and zucchini add a touch of sweetness and freshness. This soup is perfect for those who enjoy bold flavors and is great for meal prep, as it keeps well in the fridge. A squeeze of lemon juice just before serving brightens the dish and enhances the spices even more.