Paleo Soup Recipe:
Tomato Beet Soup with Boiled Egg
Easy paleo soup recipes are always good for lunch, especially if the weather is not really nice enough to enjoy a crisp salad. This recipe uses tomatoes, fresh carrots, red onions and beets to give a bright red color and fresh, tasty flavor, along with a little black pepper for seasoning. This soup is really good served with boiled egg, which you can omit to make this recipe vegan, and parsley or basil as a garnish.
If you are making this at home, you can warm the soup up at work in the microwave (in 15-second increments, stirring between each one) or else take it in a thermos. Take the cooked eggs separately then you can peel them and add them to the soup just before eating it. Without the eggs this would be a very low-calorie lunch, and probably wouldn’t keep you full until dinner.
Of course, adding a big bun or some toast isn’t paleo (unless you make these delicious sweet potato buns) , which is why we are adding protein instead, in the form of boiled egg, to make the meal both heartier and more interesting. This recipe serves 4 people but the soup keeps in the refrigerator for a couple of days so it is worth making the full amount. If you are cooking the beets yourself instead of buying them cooked, toss them in oil and a little salt and roast them at 400 degrees F for 20 minutes or until tender, then proceed with the recipe.
Genius Recipe for #paleo Tomato Beet #Soup for #Fall. Delicious & Warm!
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Ingredients:
1 peeled, diced carrot
1 peeled, chopped red onion
1 tablespoon coconut oil
2 cups peeled, cooked red beets
29 oz diced tomatoes
Black pepper, to taste
2 eggs
2 parsley or basil sprigs, for garnish
Method:
First you need to sauté the carrot and onion in the oil until the carrot is tender. Put the beets, tomatoes and carrot mixture in the blender and blend until smooth.
Next, transfer the soup into a pot and let it simmer for 15 minutes while you hard-boil the eggs in water in another pan. Give them about 12 minutes. Add black pepper to the soup to taste and serve garnished with boiled egg slices or wedges, and some fresh parsley or basil too if liked.
- 1 peeled, diced carrot
- 1 peeled, chopped red onion
- 1 tablespoon coconut oil
- 2 cups peeled, cooked red beets
- 29 oz diced tomatoes
- Black pepper, to taste
- 2 eggs
- 2 parsley or basil sprigs, for garnish
- First you need to sauté the carrot and onion in the oil until the carrot is tender. Put the beets, tomatoes and carrot mixture in the blender and blend until smooth.
- Next, transfer the soup into a pot and let it simmer for 15 minutes while you hard-boil the eggs in water in another pan. Give them about 12 minutes. Add black pepper to the soup to taste and serve garnished with boiled egg slices or wedges, and some fresh parsley or basil too if liked.
