Recipe

Nourishing Paleo Soup

Lamb mince seasoning:

Coconut cream sauce (optional):

Preheat the oven to 200°C. Lightly coat a baking tray with coconut oil. Chop the broccoli, cauliflower, zucchini, capsicum, and daikon radish, then arrange them on the tray. Roast in the oven for 15 minutes.
Remove the zucchini and capsicum from the tray and set them aside. Flip the broccoli, cauliflower, and daikon radish, and continue roasting for another 10 minutes.
In a frying pan, heat some lamb dripping. Add the lamb mince and season it with Italian herbs, AYAM curry powder, smoked paprika, roasted Indian curry powder, and white pepper. Mix the seasonings well, cover, and cook for 3-4 minutes. Reduce the heat and let the mince simmer for 10 minutes. Note: You can substitute the lamb mince with beef, chicken, pork, or turkey, according to your preference.
For the coconut cream sauce, melt coconut oil in a saucepan and stir in the massaman curry paste. Add AYAM coconut cream, stirring until fully combined. Let the sauce simmer until you’re ready to blend the soup.
Dice the roasted vegetables into smaller pieces and mix them into the lamb mince.
Transfer half of the mixture into a blender. Add 1 teaspoon of bone broth concentrate, 1 egg, and 1 cup of water. Blend until smooth. Then, add half of the coconut cream sauce, or just coconut cream, and blend again.
Repeat step 6 with the remaining mixture.
Serve with a garnish of fresh coriander. Store any leftovers in the fridge for up to 4 days.

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