Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
This week’s soup recipe comes from a military man who prefers to keep his real identity undercover. He did, however, decide to declassify his Chicken and Shrimp Soup recipe for the Primal Blueprint Cookbook Challenge, and we’re glad he did. The soup follows one of our favorite soup-making methods, which is throwing a bunch of healthy stuff in a pot and letting it simmer to deliciousness. All that’s required on your part is a little chopping and stirring. Yes, there are a lot of ingredients, but if you scan the list you’re likely to find that you already have many of them on hand.
In the dark days of winter this soup adds a burst of much needed color. Nutrient-rich yellow pepper, celery, carrots and tomatoes are mostly responsible, although a nice blend of spices and a garnish of cilantro and scallions also brighten up the bowl. Chicken and shrimp add plenty of protein but with all the vegetables, the soup still has a light fresh flavor. That’s not say it isn’t plenty satisfying – if this soup can satisfy the hunger of military man, we’re confident it can satisfy your hunger too.
On medium heat, melt bacon fat or other fat in a large cooking pot. Add onions, yellow pepper, jalapeno, celery and carrots. Cook five minutes.
Add garlic and cook for an additional two minutes. Don’t let the garlic brown. Add tomato and the cauliflower “rice”. If you want soup that’s a little less soupy and more like meat and vegetables with a little broth, simply add a few more cups of cauliflower rice.
Add cayenne pepper, black pepper, paprika, garlic powder, and salt and sauté a few minutes then add chicken and cook for about five minutes, stirring frequently.
Turn down heat to low/medium.
Add chicken stock and simmer 20-30 minutes.
Add shrimp, scallions, and cilantro and simmer for an additional 5-10 minutes.