How about a quick and simple (Duh, Grok can do it) nourishing Paleo low carb soup? Yum. It's an authentic EBTKS (everything but the kitchen sink... though I would have added it too probably if I could have unlodged it from the counter... disturbing but predictably Cindalou). Feel free to use this as a template to get creative yourself- perhaps some turkey or buffalo sausages or shredded chicken? Or heck, a nice grass fed beef patty would do beautifully here with the curried pumpkin spinach base. Anyways those are future pot creations I might do (it depends on what falls out of our freezer when I open the door). Gotta put that heavy stuff lower in the freezer soon (enter throbbing toe)...
Throw in the pot:
- 1/2 c. organic plain (unsweetened) pumpkin (canned)
- 4 c. raw spinach (add near end)
- 3 softboiled eggs, divided
- 1 T. evoo
- 1 c. organic chicken broth/stock (I use homemade or gluten free versions like Kitchen Basics aseptic broth)
- 1 small (each) red and yellow bell pepper
- 1/4 c. whole tomatoes, smashed (I used canned)
- 1 small perch fillet (about 1-2 oz., its what I had on hand and cooks quickly)
- curry powder, cayenne, fresh pepper and sea salt to taste (I like a lot)
- guacamole (topping)
First I simmered the broth, pumpkin, spices, tomatoes, and bell peppers until the peppers were soft. In the meantime I scooped out the softboiled yolks of some of our hens' eggs (talk about fresh- I watched an Americana plop one down. She squatted and looked rather toliet bound if you know what I mean, very funny to watch!). Why softboiled? I can't eat cooked egg yolks (elmer's glue anyone?). I either take my yolks runny, soft or straight up raw. I never get sick from it either. As a note I can vouch 100% for the health and sanitary conditions of our eggs.
I add the egg whites to the soup and reserved the yolks so they do not get overcooked. The more raw your yolk the better from a nutritional standpoint. As with many foods cooking either destroys or inactivates many vitamins (B's in particular here) and components.
Then I added the perch and spinach, turning the heat to high. I let the soup come to a rolling boil for about 3-5 minutes until the fish was finished (flakes easily with a fork. Like a bad case of dandruff or superficial people). Pour the soup in your bowl and add the yolks and olive oil. Top with guacamole and fresh pepper. Yum (and quick)!