Sopa de Pedra

Sopa de Pedra is a traditional Brazilian stone soup that features a rich, hearty broth filled with nutrient-dense vegetables and flavorful meats. This Paleo version celebrates the essence of the dish while keeping it wholesome and nutritious.

Ingredients

• Chicken thighs - 200 grams, boneless and skinless
• Carrots - 100 grams, diced
• Zucchini - 100 grams, diced
• Sweet potato - 150 grams, diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Coconut oil - 2 tablespoons
• Chicken broth - 500 milliliters, low sodium
• Bay leaves - 2
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, heat the coconut oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
3. Introduce the chicken thighs to the pot, browning them on all sides for about 5 minutes.
4. Add the diced carrots, zucchini, and sweet potato to the pot, stirring to combine.
5. Pour in the chicken broth, add the bay leaves, and season with salt and black pepper to taste.
6. Bring the mixture to a boil, then reduce heat and let it simmer for 25 minutes, or until the vegetables and chicken are tender.
7. Remove the bay leaves, shred the chicken into pieces, and stir in the fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 35 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in protein from chicken, supporting muscle repair and growth.

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