There are not a lot of ingredients in this Carrot Ginger Soup but it’s packed with flavor. Carrots are surprisingly sweet and delicious in a soup. They really don’t need much. I’m thrilled to have such a healthy and easy recipe to add to the dinner recipe rotation.
This recipe is also great frozen. If you’re interested, just add your leftovers in a airtight container that’s appropriate for the freezer. I always place the container in the refrigerator to cool the dish before placing it in the freezer. This step is especially helpful if you use glass containers. I use mason jars a lot when freezing. Cooling the container allows the glass and the liquid to slowly adjust temperatures instead of such a rapid change that will break the glass.
Simple but flavorful Carrot Ginger Soup that good for you. Just a few fresh ingredients create a delicious and healthy soup. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), paleo and vegan diets.
Author: Bon Aippetit
Recipe type: Soup
2 tablespoons Extra Virgin Olive Oil
1 medium Onion, chopped
1 pound Carrots, peeled and chopped
2 Garlic cloves, minced
2 sprigs Thyme, removed from stem and chopped (about 1 tablespoon)
I realize that this Spinach Stew recipe takes a whopping 60 minutes to make but I assure you it’s worth the wait. Don’t even think about trying to shave time off of this dish because it just won’t be the same. This Spinach Stew side dish only uses 6 ingredients and slow cooks them to perfection. It’s the closest thing to an allergy friendly, AIP and Paleo creamed spinach recipe you’ll ever find.
Spinach is a great veggie and packed full of healthy stuff. I try to eat it as often as possible, because it’s important to pack on the nutrient dense foods when you are on a restricted diet. However, there are only so many times I can have sautéed spinach or a spinach salad.
When you can’t have dairy, soy or any nut milk (including coconut) it’s nice to taste something so smooth, creamy and flavorful. This recipe works because it slowly condenses the tasty onion, spinach, spices and broth. The slow cooking intensifies the flavors and makes me so freaking happy.
This less than 10 ingredient Spinach Stew is slow cooked to perfection. The spinach, onion and spices are cooked down so that the flavors intensify and create a really delicious side dish. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol, paleo and vegan diets.
Author: Bon Aippetit
Recipe type: Dinner, Starter
2 medium Onions, roughly chopped
4 Garlic Cloves
¼ cup Extra Virgin Olive Oil
¼ teaspoon Ground Turmeric
¼ teaspoon Ground Cloves
2 cups Chicken Broth, divided
16 ounces Frozen Chopped Spinach, chopped
Salt, to taste
Puree the onion and garlic in a food processor.
Add the onion mixture to a large pot on the stovetop over medium heat.
Cover the pot with the lid, for about 5 minutes while stirring occasionally.
Add olive oil, turmeric, cloves and 1 cup of broth to the pot and then stir to combine.
Continue to cook, uncovered while stirring occasionally, for about 12-14 minutes or until onions are golden brown and the liquid has reduced. Be careful to watch it towards the end as you don’t want it to burn.
Add the frozen spinach to the pot and stir to combine.
Cook for another 25 minutes, adding the remaining broth as necessary, to keep the mixture creamy. Keep the spinach just covered with broth, and then let the liquid cook off for the last 10 minutes.
Add salt to taste.
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