Paleo Recipes – Cavegirl Cuisine

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Some Phoking Good Soup!

Some Phoking Good Soup!

This “Phoking Good Soup” is a very simple beef pho, but is still able to capture some wonderful flavors while still friendly enough for a busy family! Fresh herbs, clean broth, and loaded with protein and veggies…this pho is it!

Spiralize your turnips to create “noodles”.

Have this recipe at your fingertips in Ladle: paleo and gluten-free comfort soups.

 

Ingredients

  • • 1 tablespoon avocado oil, or preferred cooking oil
  • • 1/2 medium yellow onion
  • • 3 star anise pods
  • • 4-5 cloves of garlic, slightly crushed (but cloves still in tact)
  • • 3-inch knob of ginger, peeled
  • • 1 cinnamon stick
  • • 4 cups of beef broth
  • • 1 cup of water
  • • 2 cups sliced shiitake mushrooms (or mushrooms of choice)
  • • 2 tablespoons of fish sauce
  • • 1 pound boneless ribeye
  • • 1 medium turnip, peeled
  • • 2-3 green onions, thinly sliced (some of the green portion also)
  • • handful of fresh thai basil leaves (or regular basil)
  • • handful of fresh mint leaves
  • • handful of fresh cilantro leaves
  • • 1 serrano pepper, thinly sliced (seed it if you don't want as much heat)
  • • 1 lime, cut in segments

Directions

  1. In a Dutch oven or heavy-bottomed pot, heat oil on medium-high heat. Add onion, anise, garlic, ginger, and cinnamon stick. Let cook for about 4 minutes.
  2. Add broth and water. Bring to a boil. Cover and reduce heat. Simmer for 30 minutes.
  3. While the broth is simmering. do your knife work. Remove herb leaves from the stems. Slice mushrooms, pepper, and green onions. THINLY slice your beef. Spiralize (or julienne) your turnip. Set everything aside and have it ready to roll.
  4. Using a slotted spoon, remove onion, anise, garlic, ginger, and the cinnamon stick from the broth. Discard. Add mushrooms and fish sauce. Bring up to medium-high heat and cook for 5 minutes. Add beef and turnip. Cook for an additional 2-3 minutes (depending on your preference for the doneness of the meat). Season with sea salt to taste.
  5. Divide soup into four bowls. Serve immediately with remaining ingredients (herbs, limes, onions, peppers) on the side for everyone to choose their soup additions.
  6. Enjoy!

Ingredients

  • 1 tablespoon avocado oil, or preferred cooking oil
  • 1/2 medium yellow onion
  • 3 star anise pods
  • 4-5 cloves of garlic, slightly crushed (but cloves still in tact)
  • 3-inch knob of ginger, peeled
  • 1 cinnamon stick
  • 4 cups of beef broth
  • 1 cup of water
  • 2 cups sliced shiitake mushrooms (or mushrooms of choice)
  • 2 tablespoons of fish sauce
  • 1 pound boneless ribeye
  • 1 medium turnip, peeled
  • 2-3 green onions, thinly sliced (some of the green portion also)
  • handful of fresh thai basil leaves (or regular basil)
  • handful of fresh mint leaves
  • handful of fresh cilantro leaves
  • 1 serrano pepper, thinly sliced (seed it if you don't want as much heat)
  • 1 lime, cut in segments

Directions

  1. In a Dutch oven or heavy-bottomed pot, heat oil on medium-high heat. Add onion, anise, garlic, ginger, and cinnamon stick. Let cook for about 4 minutes.
  2. Add broth and water. Bring to a boil. Cover and reduce heat. Simmer for 30 minutes.
  3. While the broth is simmering. do your knife work. Remove herb leaves from the stems. Slice mushrooms, pepper, and green onions. THINLY slice your beef. Spiralize (or julienne) your turnip. Set everything aside and have it ready to roll.
  4. Using a slotted spoon, remove onion, anise, garlic, ginger, and the cinnamon stick from the broth. Discard. Add mushrooms and fish sauce. Bring up to medium-high heat and cook for 5 minutes. Add beef and turnip. Cook for an additional 2-3 minutes (depending on your preference for the doneness of the meat). Season with sea salt to taste.
  5. Divide soup into four bowls. Serve immediately with remaining ingredients (herbs, limes, onions, peppers) on the side for everyone to choose their soup additions.
  6. Enjoy!
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