My oldest baby had her wisdom teeth removed Tuesday and she’s been on the Jell-o, pudding and mashed potato diet (eww I know) for the past two days. Chances are had you seen me at the grocery store Monday night you would have been a tad thrown off by my cart. Jell-o, pudding, cinnamon applesauce, Gatorade, maple cream of wheat, mac-n-cheese, and lots of fresh fruit for smoothies! With the exception of the fruit my entire cart was against everything I believe in.
She is our pickiest eater and after my list of healthy post surgery options was strongly denied, we decided it wasn’t worth the fight and met her list of requests with a forced smile. Pick your battles right? We just wanted her to eat. I wasn’t about to preach healthier food choices after the removal of four very abscessed teeth! There will be plenty of time for that later!
If I’ve learned anything with my teens in the transition of our kitchen it’s been the importance of giving them free agency. Letting them feel in control of their choices. Offering two healthy snacks and letting hem choose one. Letting them pick a healthy meal found on a Pinterest board or in a cook book and allowing them to create it themselves. Involvement is huge. It’s definitely made our transition easier. Not perfect but easier. Strive for progress not perfection. We’ll pick up where we left of when the healing is done. As for now cheers to jell-o.
Today she was tired of eating her requested treats (funny how that works) and was craving Café Zupas Tomato Basil soup! I decided to paleo-fy my girl Sadie Jane’s— aka my fitness icon– original recipe (which btw is delish unmodified) and the results were AMAZING! Dairy free and darn delicious! Enjoy!
Creamy Dairy-Free Tomato Basil Soup
You can use a stock pot on the stove instead of slow cooker. Once ingredients are blended bring soup to a boil, then turn heat down to low. Simmer for about 1 hour. Add cream and serve.
Whole Family option: Replace coconut cream with 1 1/3 cups of whipping cream. Add ½ cup Parmesan cheese to soup and top with a scoop of orzo pasta.
- ⅓ cup of walnuts pine nuts or cashews would work too
- 2 cups of fresh basil
- 1 cup kale
- ⅓ cup of olive oil
- 2-3 cloves of garlic
- squeeze of lemon juice
- pinch of kosher Salt
- 4- 14 oz cans fire roasted diced tomatoes
- 2 cups chicken stock
- 1 cup Paleo pesto regular pesto would work if not avoiding dairy
- 1 cup full fat coconut milk whoe milk or cream would work if not avoidong dairy
- 1 large onion, or 2 medium diced
- 2 tbsp avocado oil
- 1 pinch kosher salt & pepper to taste
Place walnuts into a food processor.
Add basil, kale and salt. Blend - you may need to use a spatula to keep them moving.
Drizzle in oil and continue blending.
Blend (stopping to scrape sides) until smooth in texture.
Heat a sauté pan to medium and add oil and diced onion. Sauté until onions are transparent.
Stir in pesto.
Add tomatoes. Sauté until warm.
Transfer mixture to a 5-quart slow cooker.
Add chicken stock and cook on low for 1-2 hours, then transfer soup a few cups at a time to a blender-- soup option (our Blend-tec works great for this) and puree until smooth.
Return soup to slow cooker and continue cooking for another hour. Stir in coconut cream.
Adjust seasonings if needed and serve.
Instant Pot Directions
- Sauté diced onion in oil until translucent on the IP sauté setting.
- Add tomatoes, pesto, and chicken broth. Stir well.
- Seal lid and set to soup setting. Adjust time for 15-20 minutes.
- Allow for a natural release.
- Once cooled slightly, transfer to blender and blend in batches. Puree until smooth.
- Add soup back to the IP and add in the coconut cream.
- Seal lid and and set to soup setting. Adjust time for 5 minutes.
- When done, manually release steam carefully.
- Adjust seasoning and serve.