AIP Chicken Gnocchi Soup for the Crockpot

Ingredients:
 3⁄4 cup onion, diced
3 medium carrots, shredded
1⁄2 cup celery, diced
4 cloves garlic, crushed
1 tsp oregano
1 tsp basil
4 cups chicken broth
1 can coconut milk (1 use Aroy-D)
2 cups cooked chicken, (I use leftover chicken)

Add just before serving:
1 batch cooked cauliflower gnocchi (I use this recipe)
3 cups fresh baby spinach, chopped 


Instructions: 

Add first 9 ingredients to crockpot and cook on high for 3-4 hours. 
Cook the gnocchi separately as directed. 
Add the cooked gnocchi to the soup along with the chopped spinach. 
Simmer until spinach is wilted. 
To thicken broth if desired, dissolve 1 Tbsp of arrowroot flour in 1 Tbsp of water and add to soup.

Crockpot Paleo Taco Soup

(AIP reintroduction of tomatoes)

Ingredients:

1 purple onion, finely diced
2 garlic cloves, crushed
1- 2 pounds cooked shredded pork (I always make extra when I make pulled pork and freeze it for an easy second meal like this one)
1 Tbsp chili powder*
1 Tbsp cumin*
1 Tbsp smoked paprika*
1 tsp Himalayan salt
1 cup salsa (make your own  or use one with no added sugar)
2 cups beef broth
1 (398 ml) can of tomato sauce (no added sugar)

(*use an AIP taco seasoning like this one if you haven't reintroduced these nightshade spices)

Toppings:
crushed plantain chips
"cheese"  (like this one)
guacamole
chopped green onions


Directions:

Place all ingredients in a crockpot and cook on high for 3-4 hours. Ladle into bowls and top with desired toppings.

Crockpot Baked "Potato" Soup

Ingredients:

1 medium sized turnip, peeled and cut in small cubes
1 medium sized rutabaga, peeled and cut into small cubes 
3 parsnips, peeled and cut into small cubes 
2 stalks celery, chopped
3 carrots, shredded 
1 purple onion, diced
2 large cloves garlic, minced
1 14 oz can coconut milk
4 cups chicken OR vegetable broth 
1 tsp salt
freshly ground black pepper, omit for AIP
3-4 green onions, sliced
10 slices bacon, cooked and and chopped,  reserve fat
dairy free cheese, for topping (this one is good)

Directions:

1. Dump turnip, rutabaga, parsnips, celery, carrots, onion, garlic, coconut milk, broth, salt, pepper (if using) and bacon fat into a large crockpot.

2. Set on high and cook for 4 hours.

3. Use an immersion blender to blend slightly to remove some lumps and make the soup thicker. Do not over blend. If too thin, you can mix 2 tbsp tapioca starch with 3 tbsp water: mix and then then add to crockpot. 

4. Garnish with green onions, bacon pieces, and dairy free cheese.