Bobó de Camarão is a popular Brazilian recipe. It’s a bisque-like recipe, using shrimp shells broth for the sauce, and potatoes. I served it with cauliflower rice instead of white rice (to reduce the amount of carbs in a single sitting). It was really good and my husband really loved it too. You can get the recipe here.
Since we moved in this new home last year, which has a larger backyard, I planted a small garden. I planted mint, kale, chard, savory, cilantro, parsley, arugula, radishes, and a few more things. Here are some pictures of my kale, chard, and savory.
Here’s a basic recipe on how to make some soup, with whatever vegetables you have around. This was my mainly-asparagus soup yesterday. When you buy asparagus, you can cut them in half, steam the upper, softer part and eat them with some butter, while you can use the bottom, harder parts in the soup.
* Greens (e.g. kale, chard, spinach, sorrel etc)
* tubers (e.g. 1 potato or yam)
* roots (e.g. carrots, kohlrabi, parsnip, turnip, rutabaga, etc)
* veggies (e.g. cabbage, pepper, asparagus, leeks, zucchini, tomato etc)
* 1 onion
* 3 cloves of garlic
* 2 cups of bone broth (pastured animal for the Phase 1 of the diet, or salmon head thereafter)
* salt & pepper
* Juice of 1 lemon
1. Wash/peel, and cut roughly the veggies. Add them all in a big pot, along the broth, under low heat.
2. When liquids have reduced to half, about 40 minutes later, turn off and remove from heat.
3. Use an immersion mixer, and turn them into a smooth soup. Add salt, pepper, the lemon, and optionally, paprika or ginger.
4. Serve hot, and let the rest in the pot to get cold, before you refrigerate or freeze it.
Variation: On step 4, open a white bean can, wash and strain them, and add them to the hot soup.