Sunday, November 6, 2011

Paleo Tomato & Pesto Soup


I think I'm in love with my immersion blender. It has become my new go-to tool for making soup (and sneaking veggies into my kids' bowls!), and considering we're in the heart of soup season I am truly smitten.

Tonight I made a Paleo soup that the whole family adored. I essentially made a tomato soup with a bit of creaminess thanks to coconut milk. For protein I included turkey kielbasa, though so many other meats would work too. To up the nutritional value I also added sauteed kale and cherry tomatoes, both of which were easily incorporated into the body of the soup thanks to my nifty blender.

For a finishing touch, I made a quick Paleo pesto that I dolloped onto each bowl. I made a pretty standard pesto but simply skipped the parmesan cheese; it contained fresh basil, garlic, salt, pepper, pine nuts and olive oil. For yet another greens boost I also threw some baby spinach into the mix.

Paleo Tomato & Pesto Soup

for the soup:
1 lb. turkey kielbasa, chopped
2 tbs. olive oil, divided
1 onion, diced
5 cloves garlic, minced
2 28 oz. cans tomatoes (I used one can crushed, one diced with basil)
1 can coconut milk
1 cup vegetable broth
2 tsp. Italian seasoning
salt and pepper, to taste
3 large handfuls kale, chopped and stems removed
1 cup cherry tomatoes, halved

for the pesto:
2 large handfuls fresh basil
2 large handfuls baby spinach
4 cloves garlic
1/3 cup pine nuts
salt and pepper, to taste
1/3 cup olive oil


Cook kielbasa over medium heat, setting aside once brown. Heat 1 tbs. olive oil in pot and add onion and garlic. Cook them until they begin to soften, then add tomatoes, coconut milk, broth and seasonings. Simmer this mixture while you saute kale and cherry tomatoes with remaining 1 tbs. olive oil in a separate skillet.


Add kale and tomatoes to pot and puree mixture with immersion blender. Add sausage back to the pot. Taste for seasoning and add salt and pepper, if necessary.


For the pesto, combine all ingredients in a food processor and mix until blended. Again, taste for seasoning and adjust as necessary.

To serve, place a dollop of pesto in the center of each bowl of soup.

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