Winter is a great time for soup, don’t you think? I love to make soup, and I love to use homemade bone broth to make it. Bone broth is so amazingly nourishing!
Here’s the thing, though: most hearty soups call for meat or beans or something that must be prepared before adding it to the soup. (The meat at my house is either in the freezer–raw, or is leftover from a meal I’ve prepared. We try to avoid canned beans, so I soak and cook most of our beans.)
What if there was a recipe for a soup that is:
- made with real food
- quick and easy to prepare
Guess what: there is! This Irish Soup uses homemade bone broth, which makes it super nourishing. Steel cut oats thicken it up and provide some bulk. Coconut cream adds sweetness. Onions, carrots, celery and spinach increase the nutritional value–use them in frozen form to make preparation a snap.
Thanks to my super-cook cousin-in-law for introducing me to this recipe for Irish Soup, which I have tweaked just a tad. I hope your family loves it!
- 4 TB coconut oil
- 12 oz bag of frozen Mirepoix (or equivalent finely chopped onion, celery & carrot)
- 1-2 TB rice flour
- 7-8 cups chicken broth (homemade is best)
- 1/2 cup gluten-free steel cut oats
- 1 cup frozen chopped spinach
- 4 TB coconut cream* (or real cream)
- unrefined sea salt, to taste (I started with about 1/2 tsp)
- ground black pepper, to taste (I started with about 1/4 tsp)
*Coconut cream is found at the top of a can of cold coconut milk–the cream solidifies at the top. If you keep cans of coconut milk in a very warm spot, you may need to place one can in the fridge before preparing this recipe. In my experience, most cans of coconut milk separate automatically.
- Heat a large pot over medium heat.
- Melt coconut oil in the pot.
- Add Mirepoix and cook until veggies are soft.
- Stir in the rice flour and cook another minute or two to thicken, stirring constantly.
- Add chicken broth and bring to a boil.
- Turn heat to low and cover. Simmer for about 30 minutes.
- Stir in the oats and spinach.
- Cook for about 15 minutes more, stirring occasionally.
- Stir in the coconut cream.
- Add salt and pepper, to taste.
Kathleen Henderson is the yankee behind the homestead. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…