Soup

Cabbage and Beef Soup
4 cups organic beef broth
4 cups organic chicken broth
3 tablespoons garlic grapeseed oil
4 small medium carrots peeled and chopped
3 stalks of celery chopped
1 onion
1/2 head of cabbage, thinly sliced
sea salt to taste
sprig of fresh thyme
2 bay leaves
3 cups shredded beef
                                                      Rancher Steak rub (Wildtree)
        In a large stock pot, sauté onion, carrots and celery until soft. Next, add cabbage and stir until it starts to wilt. Add broth, thyme and bay leaves. Bring it to a slow boil. Cook for about 25 min until all the flavors have incorporated. Add shredded beef right before serving. Season with Rancher Steak Rub to taste.

Cauliflower Chowder
4 slices of bacon
2 tablespoons of Kerry Gold Butter
2 cloves garlic, minced
1 onion
2 carrots, peeled and diced
1/4 cup coconut flour
4 cups organic chicken broth
1 cup coconut milk
1 head cauliflower, roughly chopped
1 bay leaf
Rancher Steak Rub (Wildtree)
                                                      cooked shrimp (optional)
Cook bacon in large pot until brown and crispy. Remove bacon and set aside. Add butter to bacon fat and sauté garlic, onion, carrots and celery until tender. Stir in cauliflower and bay leaf until barely tender. Whisk in coconut flour until vegetables are cover thoroughly. Gradually whisk in broth and coconut milk. bring to a boil; reduce heat and simmer until cauliflower is tender. Remove bay leaves and use immersion blender to combine all the ingredients. Strain the soup being careful to preserve all of the stock and vegetables. Add all of the pureed vegetable back to a pot and add back the liquid stock until you reach the desired consistency. Season with Rancher Steak Rub and top with bacon and shrimp.
Creamy Broccoli Soup (Stupid Easy Paleo)
1 large leek, white and light green parts, washed and sliced
1/2 small white onion chopped
1lb broccoli crowns chopped
4 cups chicken broth
1 cup full fat coconut milk
1 tablespoon Kerry Gold Butter
2 cloves garlic chopped
Rancher Steak Rub
          Add all the ingredients to a large pot, and bring them to a boil. Reduce to a simmer, uncovered, for about 30 min. Use immersion blender to puree until smooth. Add Rancher Steak Rub to taste.

Mexican Chicken Soup
2 lbs shredded chicken
3 tablespoons garlic grapes oil (Wildtree)
2 tsp cumin
2 tsp chili powder
1 tsp garlic powder
1/2 tsp cayenne
1 large onion chopped
6 cloves garlic minced
8 cups chicken broth
28 oz can of fire roasted tomatoes
                                           juice of two limes
                                          1 cup cilantro chopped
Saute onions and garlic until tender. Pour in chicken stock and tomatoes. Bring to a medium boil. After about 10 min use immersion blender to puree tomatoes. Add chicken, cilantro, and lime juice. Add salt and pepper to taste. You may also want add a little more chili powder or cumin if it needs more Mexican flavor. Serve with fresh avocado on top.