Farmer's Market Fresh

Paleo-Friendly Rich, Thick Vegetable Soups to LOVE and Keep You FULL!


Right now in the garden I’m harvesting the celery and broccoli that has been growing so well through the fall, but is getting close to the end of the lifespan and readying for the compost bin. I’ve been trying to find out a way to stay full longer on a mostly vegetarian diet until the evening when I consume meat. Soup! Doesn’t everyone remember the gelatinized Campbell’s broccoli or celery soup? It’s creamy, a bit too salty, and appears to be overcooked. But imagine making it fresh at home…


Rich, creamy, natural, filling and most of all, HEALTHY!!

However, as a paleo person, the cream traditionally used in such a dish requires a milk-based cream, so that’s was going to be out. Imagine my delight when I discovered that a creamy substitute for milk are cashews. Yes; cashews!!


Raw cashews cooked in the broth created for the soup soften and swell and pulverize nicely with a powerful blender like a Vitamix.

For the celery, I chopped the stems and separated the leaves to dehydrate and store as seasoning for gravies and poultry.



I also add some onions from the garden…these are just so small and cute, but don’t let their size fool you–they pack a punch!



After the onions (about 1/2 cups) and celery (about three cups) are chopped, they’re ready to go into the stock pot. Heat the pot to medium/high and coat with olive oil until thoroughly heated. Cook for about five minutes, stirring constantly for five minutes.



Add a full can of chicken broth and bring it to a boil. Then add about two handfuls of raw cashews and cook for another five minutes until the veggies have softened and the cashews have swelled. Add salt and pepper to taste.

After everything has softened, transfer the mixture to your high-powered blender and mix on high until very smooth.


If the mixture is thick, you can add water or chicken stock until it reaches your desired consistency. Add additional salt and pepper if needed. Fresh bacon bits and enjoy!

I did something similar with my broccoli  and a little green bell pepper and it was a huge hit!



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I topped with roasted onions and later at dinner I sprinkled bacon bits on top…it was heavenly!

Making this type of soup is so easy, and the amount of fiber and added protein (whether it be from bacon bites or cheese) will keep you full for hours, making it an excellent choice to bring with you for lunch at work.

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