Nightshade-Free Vegetable Beef Soup

https://cleaneatingveggiegirl.com

Nightshade-Free Vegetable Beef Soup  AIP Paleo, Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Soy-Free, Nightshade-Free, Whole 30

Serves 6 to 8

Ingredients

For the “nomato” sauce:
2 cups of frozen or fresh butternut squash, cubed
2 cups of raw carrots, chopped
1/2 of a medium red onion
2 TB of extra virgin olive oil
2 tsp of fine sea salt
5 small steamed beets 
1 cup of broth 

For the soup:
1 LB of organic, grassfed ground beef (can also use beef stew meat)
2 TB organic virgin coconut oil
1 large leek, chopped
1 small yellow onion, chopped
4 stalks of celery, chopped
1-inch piece of fresh ginger, grated
4 medium parsnips, peeled and chopped into half-inch pieces (hw:turnip roots)
2 large sweet potatoes, peeled and chopped into half-inch pieces
1 small head of green cabbage, chopped
6 cups of bone broth (I used turkey)
2 tsp of fine sea salt
2 tsp of onion powder
2 tsp of dried thyme
1 tsp of dried basil
10 oz of frozen kale
1/4 cup of fresh curly parsley, diced
chopped green onions, optional

Directions

1. Begin by making the “nomato” sauce.  Preheat the oven to 425 degrees F.  Line a baking sheet with a silicone baking sheet or parchment paper.  Toss butternut squash, carrots, onion, olive oil, and salt until well-coated.  Roast for approximately 30 minutes, flipping once halfway through, or until golden.

Combine the roasted vegetables, steamed beets, and broth in a food processor.  Process for approximately one to two minutes, stopping to scrape down the sides, or until creamy.  Set aside, or refrigerate overnight.

2. Brown beef in a large skillet over medium heat.  While the beef is cooking, wash, peel, and cut the veggies.  Refrigerate the cooked beef until you are ready to add it to the soup.

3. In a large stock pot or dutch oven, heat coconut oil over medium-high heat.  Once hot, lower to medium and add leek, onion, celery, and ginger.  Saute for three to five minutes, or until softened.

4. Stir in parsnips, sweet potatoes, and cabbage.  Saute for an additional three to five minutes.

5. Add broth and seasonings, raise the heat to medium-high, and bring to a boil.  Once boiling, lower the heat to medium-low, cover, and simmer for 45 minutes.  Be sure to stir the soup every 15 minutes.

6. Stir in frozen kale.  Continue cooking for an additional ten minutes, or until heated through.  Add “nomato” sauce, cooked beef, and fresh parsley.  Simmer until warm.  Top with green onions, if desired