Recipe: Spring Soup (Paleo, SCD, GAPS, AIP)


Apr 12

I guess I can tentatively say that spring is finally here. I see many of my plants coming back after a long hard winter. Exciting! I was even more excited when I saw that my parsley and chives were already in nice bunches! Perfect for a spring soup!

You know I love to use my great chicken broth made from either roasted chicken bones or chicken feet. I use whichever broth I have on hand (in the freezer) for soups, stews and gravies.

It’s so easy to make a nourishing soup from a block of frozen broth! Simply plop the frozen block of broth in a pot and set the heat for medium low (3 – 4) and let the frozen soup defrost. While you are doing that, start to saute the onions (and/or other hard vegetables) in a good fat like coconut oil, butter or ghee.

Add the softer vegetables to the mix and heat up, adding garlic last for just a minute until fragrant. Add the vegetables to the broth and viola! Nourishing soup! No matter which vegetables you use, it will always come out great!

You can leave the vegetables whole or make a blended soup like this one. Add the coconut cream (or dairy cream) last or blend it in.

Spring Soup




  1. Gently heat the chicken stock in the pot
  2. In the fry pan , saute the chopped onion for a few minutes to soften (in butter or ghee)
  3. Add the chopped chives and parsley and mix with the onion
  4. Add the garlic to the pan and heat until fragrant
  5. Add to the pot of broth
  6. Season with salt and pepper
  7. Simmer for 20 minutes
  8. Let cool a bit then puree the soup with the immersion blender until smooth (you can add in the cream here and blend it in)
  9. Serve with a dollop of sour cream, heavy cream, or coconut cream or just plain
  10. Garnish with chives

Prep Time: 15 minutes
Cook Time: 30 minutes





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