I can't seem to remember what all soups I made. Pinch and dash style here...
I know one of my basic methods was to take recipes we already liked and alter them to fit the stage we were on. Please remember that just because a recipe worked for us does not mean that it will work for your family. We have a relatively short list of allergens and ready access
to raw goat milk and homegrown meat and eggs- all soy and GMO corn free. (As I found out alot of organic is not.) We did not have access to fish.
I did 1-3 days of broth, tea, and soft meat to clear the intestines so we could better observe reactions to veggies. I did try to add only one new veggie every couple days. I would take leftover soup and blend for a new texture then add cooked meatballs/ shredded chopped meat to each bowl.
I used the stick blender on the soft tissues off of the joints and out of the bones and just put all of that into each batch of broth/stock.Chicken
Chicken stock seasoned with a stalk of celery, onion, several parsley leaves and peppercorns. Cook and then strain broth. Add mashed or riced cauliflower, grated carrot, and finely diced chicken. Season with salt to taste. Cook until veggies are soft. Add a bit of fresh garlic puree. Don't forget to serve with some kraut liquid. This soup is really good with egg yolk in stage 2.Beef and Pumpkin Stew
(really cushaw squash or non fibrous pie pumpkin)
Beef broth seasoned with peppercorns and strained. Add small diced pumpkin and salt and cook until soft. Add diced, shredded beef and pumpkin puree. I also used a bit of chicken fat to balance the flavors.
Serve with the obligatory dash of fresh garlic and kraut liquid. This is also wonderful with a swirl of blended kefir (sour cream mimic
if you pour a circle you can then make awesome designs by dragging a knife through in an X.)
Chicken broth simmered with peppercorn ( and in late stages 2-3 bay leaf and cayenne pepper. Add chopped chicken, cauliflower (or other tolerated cruciferous), and onion. (I didn't use potatoes, but I forget if that was from the GAPS requirements or elsewhere.) Add generous fresh garlic to taste. Either add kefir or yogurt until creamy or swirl each bowl individually.Tomato Soup
Tomato juice seasoned with salt and blended with broth rich with chicken fat. Simmer with peppercorns or fresh basil as desired. Serve with kefir or yogurt for a creamy version. Serve as an appetizer or with meatballs and summer squash casserole on the side in stage 2.
Or make small meatballs and simmer in the tomato juice/ chicken broth combo. Add small chunks of tomato or kefir curd. Season with fresh parsley, basil, or oregano. Add fermented veggie juice or kefir/yogurt.
Broth (combination is good) simmered with celery and peppercorns
zucchini or summer squash
onion and/ or leek
Season with thyme, basil, garlic and dash of cayenne. Add chicken fat/olive oil/ghee as permitted.
It's more work, but it adds visual interest if you cook each veggie separately and arrange a small helping of each around the bowl before filling with broth.
Some others...cream of/French onion or leek soup. Kraut juice subs for the traditional white wine, cider, etc. Use yogurt or kefir for the cream.
Creamed Dill Hamburger soup. Boil your ground meat in seasoned broth then crumble. Add kefir/yogurt garlic, dill leaf and onion to taste.
Greek avegolemono with riced cauliflower instead of rice. Also just the egg yolks for stage 2. Sub kraut juice for the lemon as needed.
Beef stew... I blended summer squash into the broth then added chopped, shredded beef, onion, green beans and carrot. Season your broth with salt, peppercorns, celery or parsley as desired.