Fall is upon us… can you believe it?
We had a beautiful summer here in Seattle, but (as much as I hate to admit this) I’m really excited for the fall. For me, fall is all about rainy afternoon walks, peppermint tea, and of course, soup!
So, today I’m rounding up my top 10 favorite fall paleo soups to share with you! Enjoy!
This Jalapeno Chicken Soup is a spicy twist on classic chicken soup. Whether you’re looking for a hearty meal or trying to beat a cold, this soup is sure to please!
This Spicy Butternut Squash Soup blends fresh seasonal squash with coconut milk, then tops it off with chili oil for a little flavor and heat. It’s a delicious and spicy twist on your typical butternut squash soup!
Are you familiar with pho? Pho is a really popular dish here in Seattle and in every part of the city you can find a neighborhood pho joint. Pho (pronounced “fa” not “fo”) is a Vietnamese noodle soup usually made with rice noodles and a flavorful broth, but this simple version substitutes zucchini noodles instead!
This paleo pumpkin chili is grain-free, gluten-free, dairy-free, sugar-free, and delicious. I love how the spiciness of the fire roasted tomatoes and chili powder compliment the natural sweetness in the pumpkin and cinnamon. Yum!
This recipe is one of my favorite one-pot dishes for fall and I love how creamy it is! This soup blends cashews with a bit of broth to create a creamy, delicious base for the soup that feels like comfort food, without any of the side effects of dairy! It’s a win-win!
This creamy cauliflower and parsnip chowder is the definition of comfort food: warm, creamy, and savory. But the best part? It’s actually good for you! Instead of typical chowders thickened with white flour and heavy cream, this chowder relies on vegetables and cashews to create a savory, creamy base.
I love this comforting soup for dinner and if you’re in meal-prep mode, definitely make a double batch of this and then pre-portion it for easy grab-and-go lunches. It’s paleo and perfect for those who like a hearty soup but can’t/don’t include legumes in their diet as it uses vegetables instead of beans to add bulk.
This butternut squash and cauliflower soup is 100% vegan, gluten-free, nut-free, and free of legumes! It’s also perfect for those of us who need to watch our carbohydrate intake and blood sugar because the cauliflower is used to bulk up the soup, which reduces the amount of butternut squash needed in the recipe.
This soup was inspired by one of my favorite side dishes: spicy carrots. It’s so creamy and is the perfect way to warm up on a chilly fall evening!
I think soup is one of those amazing fall foods because it comes together easily with minimal prep time. This one is easy enough to assemble on a busy weeknight and I would highly recommend serving it with a massaged kale salad for a simple and delicious light dinner. Yum!
What are your favorite fall paleo soups? Please share in the comments below!0