Lasagna Soup

Recipe From: Laura

How we love lasagna!  But we gave it up because of the gluten and dairy....besides that, its time consuming to make with those take-for-eva-to-cook brown rice noodles.  My nutrition program emphasizes Paleo diet and nutrient dense foods. So  I was excited to come across this healthy Paleo Lasagna.   I love that it doesn't take too much time to make. Kiddos loved it!  AND....even ate the veggies first! 

1 medium onion, diced

3 cloves garlic, chopped

2 tsp avocado oil or coconut oil

1 lb ground beef

2 tsp oregano

2 tsp parsley

1 tsp sea salt

1/2 tsp black pepper

4 cups broth

1 cup sugar-free tomato sauce

1 large zucchinis

1 to 1 1/2 cups spinach

2 tbsp fresh basil

Using a large stockpot, heat the oil on low heat and add the onion and garlic. Saute until the onion is translucent.

Add the ground beef to the stock pot and season with salt, oregano, pepper, and parsley. Brown the ground beef and discard the majority of the fat.

Add the broth and sauce and stir well to combine. Simmer for 10 minutes to allow to thicken.

While the soup is simmering, slice the ends off the zucchini and slice them in half down the middle. Using a mandolin slicer or a potato peeler to slice thin strips of zucchini.

Add the zucchini strips to the soup and simmer for another 5-10 minutes or so to let the zucchini soften. Stir in the spinach at the last minute to allow it to wilt.

Allow the soup to slightly cool before topping with organic sour cream or organic plain yogurt and basil.