That is what I thought would be the best base for the stuffing I made in the Cornish hen recipe above. The food processor minced everything and made a really nice paleo stuffing (especially with the celery and nuts). When added to melted butter and spices thrown in, it was wonderful! Move over Stove Top!

Silly to post as it's such a common thing, but it really is just so good

coconut oil
1/4 onion diced
1 celery stalk
1 chicken breast- preferably on the large side for texture in soup
1/2 leek sliced
1/2 red pepper
1/4 green pepper
handful of chopped zuchini
6 mushrooms sliced
generous squirt of tomato puree
veggie/chicken stock
seasonings (I use poultry seasoning and paprika)
salt and pepper

Fry celery and onion on medium heat, for 1-2 mins, then cover and sweat them for a few more minutes- reducing the heat a little.
Add chopped up chicken breast and cook till not pink on outside.
Add leeks and cook till leeks look almost soft enough to eat.
Now add the rest of the veggies and seasonings and bump up the heat a bit and stir till all are hot and cooking and some juices are leaking out from all the veggies.

Pour over enough stock to cover and then a pint more, stir in tomato puree, cover and simmer till all veg are soft. Then take lid off and blast to reduce a bit of the stock if too much.

Blend and Devour!!!!

I love it and all my housemates do too. The chicken blended up makes the soup "chewy" when masticating and wonderfully meaty.

Anybody got any nice soup ideas for a beefsteak?? Any prefered Veggies/seasoning combos??

Cheers
Gemma.