After Thanksgiving, I'm left feeling extra grateful for my loved ones, blessed for another holiday spent with them, and totally unmotivated to go grocery shopping.
So, while I sit at home putting out the Christmas decorations, planning Christmas gifts, and getting in the holiday spirit, I also brainstorm ways I can make something delicious for dinner without leaving the house.
Pre-Whole30-restart to my healthy habits, this might have called for takeout night... But, with my dedication to Paleo and clean eating restored, I'm all about using up those healthy leftovers & making something fresh & creative.
My family found the most amazing ham with super clean ingredients at Costco this year~ and it stole all the turkey's glory. I scored a huge bag of the leftovers, along with a barely-touched veggie tray, and knew I could whip up something awesome with the two.
I pulled out an onion and box of chicken broth from our pantry, teamed it up with the leftovers, and created this soup.
It's much more pleasant to look at (and eat, if you ask me) than split-pea soup, but with the same idea: A rich, hearty soup made from veggies that are simmered in broth & given a touch of creaminess with coconut milk-- then blended to a thick, smooth, luscious consistency.
I added a ton of diced ham (& extra pan-fried ham on top) to make it filling enough to be a true meal, and it hit the spot... big time. If you are into comfort foods that fill you up and make you feel cozy & satisfied... don't let the unsexiness of this soup throw you off. You need this in your life! It tastes 100x better than it looks.
Let me know if you give this a shot. I think you will love it!
- 1/2 white onion, diced
- 1 cup carrots, diced
- 4-5 cups broccoli florets
- 1 Tbsp cooking fat (butter, ghee, or avocado oil)
- 2 Tbsp coconut flour
- 32 oz chicken broth
- 1/2 tsp each: salt, garlic powder, black pepper (plus more to taste)
- 1/2 cup coconut milk
- 2-3 cups fully cooked diced ham
- immersion blender, food processor, or standard blender
- large pot
- Heat cooking fat in a large pot over medium-low heat. Sauté the onion and carrot for about 3-5 minutes to soften. Add the broccoli florets, and continue to cook (stirring occasionally) for 5-7 minutes, or until the broccoli is slightly softened and turning bright green.
- Sprinkle coconut flour over top of the veggies, and stir to coat. Pour in the chicken broth, and stir. Bring the soup up to a boil, then reduce the heat to a simmer. Cover the soup, and simmer until the broccoli is tender, about 10 to 15 minutes.
- Season the soup with salt, garlic, and black pepper and stir in the coconut milk. Blend the soup until smooth using an immersion blender, standard blender, or food processor (in batches if not using an immersion blender).
- Add diced ham to the soup, and heat over medium-low until the ham is warmed through. Serve hot.