3 Comforting AIP Soup Recipes – Paleo, Whole30, Keto, Gluten Free
Three popular soups get a nutritious makeover! Each of these 3 Comforting AIP Soup Recipes are Paleo AIP, Whole30, and have keto options for those of y’all who need to keep it on the lower glycemic index.
You won’t find the dairy, sugar, gluten, grains, nightshades, seeds, nuts, eggs, or processed ingredients found in the canned or restaurant versions of these soups.
You can even make them AIP coconut-free if you use my homemade tigernut milk recipe.
I love making simple, quick-prep allergy-friendly recipes for you that are easily customizable to your unique eating template for wellness. Follow the notes alongside each ingredient substitute suggestion to see how you can make these fit into your journey.
These easily double, which makes them great for preparing big batches and freezing for getting ahead with meal prep.
There’s nothing much more reassuring and life-changing than having a flat-packed stash of frozen soups ready for you in the freezer when you get the hangries or for when you just don’t have the energy or time to cook…AGAIN. (FOR THE 6TH NIGHT IN A ROW. FOR THE LOVE OF GOD. S.O.S!)
I hope you love these 3 Comforting AIP Soup Recipes and that they bring you extra time, comfort, joy, sustenance, nostalgia, and your best health.
3 Comforting AIP Soup Recipes:
AIP Wonton Meatball Soup
A quick, light and comforting one-pot AIP Wonton Meatball Soup made with ground pork and fresh vegetables with an Asian flare.
AIP Wonton Meatball Soup
Ingredients
- 2 Tbsp olive oil
- 1 bunch green onions sliced into 1” pieces
- 1 c sliced carrots (Keto sub celery)
- 1 c sliced celery
- 1 cup daikon radish chopped, or sliced into ¼” thick rounds
- 3 1/2 c bone broth
- 1 lb ground pork
- 4 cloves garlic minced
- 1 inch fresh ginger minced
- Himalayan salt to taste
- 2 cups napa cabbage chopped
- Coconut aminos to taste (Coconut free / Keto sub gluten free fish sauce)
Instructions
- Add oil to a large soup pot over medium heat. When hot, cook the green onion, carrots, celery, and daikon for 3 minutes or until they start to sweat.
- Add broth and bring to a simmer, and cook for 5 minutes.
- Meanwhile, mix the pork, garlic, ginger, and salt in a medium mixing bowl. When soup has simmered for the 5 minutes, drop the meat mixture into the simmering broth in 2-Tbsp sized meatballs.
- Stir in the cabbage, aminos, and salt to taste. Continue to cook for about 5 minutes more, until meatballs are cooked through and cabbage is wilted.
AIP Honeycrisp Butternut Soup
The flavor of sweet roasted squash, apple and garlic will draw you in. It will be hard not to eat the whole pot of this AIP Honeycrisp Butternut Soup!
AIP Honeycrisp Butternut Soup
Ingredients
- 4 cups chopped butternut squash (Keto sub summer squash)
- 1 large Honeycrisp apple cored and chopped (Keto sub small green apple)
- 1 large onion (Keto sub 1 bunch chopped green onions)
- 1 large carrot chopped (Keto sub celery)
- 2 celery stalks chopped
- 4 cloves garlic
- 3 Tbsp olive oil
- 1 1/2 tsp Himalayan salt
- 6 c bone broth
- 1 c coconut cream plus more for garnish, if desired (Coconut free sub homemade tigernut milk)
- 1 tsp dried thyme leaves
- Chives thinly sliced, for garnish
Instructions
- Heat oven to 400 F. Line a sheet pan with parchment.
- Add squash, apple, onion, carrot, celery, and garlic to the pan. Drizzle everything with oil, then sprinkle with salt and toss with tongs.
- Bake for 45 minutes or until tender and golden brown around the edges, tossing with tongs halfway through.
- Add broth, coconut cream, and thyme to a large pot over medium-high heat. Bring to a simmer, then stir in the roasted vegetables.
- Simmer for 5 minutes, then remove from the heat. Use an immersion blender directly in the pot to puree into a smooth, velvety pureed soup, or carefully transfer to a blender in batches to blend until smooth.
- Serve topped with extra coconut cream and chives.
Notes
AIP Cream of Mushroom Soup
Creamy, velvety, comforting and earthy. This dairy-free, luscious AIP Cream of Mushroom Soup ain’t nothin’ like that stuff from a can!
AIP Cream of Mushroom Soup
Ingredients
- 2 Tbsp lard or bacon grease
- 3 shallots peeled and roughly chopped
- 3 stalks celery roughly chopped
- 3 cups mushrooms roughly chopped
- 1 medium rutabaga or white sweet potato peeled and chopped, about 1 1/2 cups (Keto sub cauliflower)
- 2 cups coconut cream (Coconut free sub homemade tigernut milk)
- 3 cups bone broth
- 1 teaspoon Himalayan salt or to taste
- 1 tablespoon red wine vinegar
- 1 ½ tsp Himalayan salt or to taste
- 1/4 teaspoon ground ginger
- 1 tsp dried dill
- 2 tablespoons tapioca or arrowroot starch (Keto omit)
Instructions
- Add lard to a large pot over medium heat. When hot, stir in shallots, celery, mushrooms, and rutabaga. Cook, stirring occasionally, for 10 minutes or until rutabaga is tender.
- Stir in coconut cream, broth, vinegar, salt, ginger, and dill. Whisk in the starch, then bring to a simmer.
- Simmer for 5 minutes, then remove from the heat. Use an immersion blender directly in the pot to puree into a smooth, velvety pureed soup, or carefully transfer to a blender in batches to blend until smooth.
- Serve topped with thinly sliced mushrooms for garnish if desired.
Notes
If you love these 3 Comforting AIP Soup Recipes, give these other cozy recipes a try, too!
Please reach out to me in the comments if there are any other comfort favs of yours that you’d like to see Paleo-fied! I’d love to hear.
2 Comments
Moira
Could you give a weight for the amount of daikon radish in the Asian-style soup? I’ve seen daikon in a couple stores here that are at least 2 feet long and more! Thanks.
Samantha
I’m so sorry for my delay Moira! You are correct that some are SO crazy large! I would use about 1 cup chopped or sliced daikon. I’ll update the recipe so that it is more clear. I appreciate you bringing this to my attention!