One thing I always miss during a Whole 30 is dairy. Mainly, it’s just cheese that I want, but on those bitterly cold days (that really need to go away, permanently) there is just something extra warming and hearty about a cream-based soup.
After cleaning out the freezer not too long ago I found myself with small quantities of randomly assorted frozen vegetables. It wasn’t enough to make a vegetable based soup, or was it really enough to even serve alongside a protein for dinner, so I did the next best thing and continued to raid the fridge and freeze until I had enough ingredients for soup.
- 6 tbsp. unsalted butter
- 2 carrots, peeled and diced
- 1 medium onion, peeled and diced
- ⅓ cup all purpose flour
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup frozen green beans (or a small can, drained)
- 1 cup cooked ham, chopped
- 1 cup wild rice, cooked
- 1 cup half-and-half
- salt and pepper, to taste
1. Melt the butter in a large saucepan over medium heat. Add the carrots and onions and cook until softened.
2. Whisk in the flour until no lumps remain, then slowly pour in the chicken broth until it is fully incorporated. Add the peas, corn and green beans and bring to a boil. Once all vegetables are heated through and softened, reduce the heat to low and add the ham, wild rice, and half-and-half.
3. Cook 3-5 minutes or until ham is warmed through, but do not allow to come to a boil. Season to taste with salt and pepper.
It’s just hearty and creamy enough to warm you right up on a cold day. (Realistically, you could make this a Paleo friendly dish by using arrowroot powder instead of all-purpose flour and coconut milk instead of half-and-half. I haven’t tried it out yet, but if you do, let me know how it works!)