Paleo Broccoli Soup with Bay Scallops

In an effort to make up for my recent sugar binge and multiple desserty recipes, I thought I’d share an actual food recipe. I promise I don’t just eat cookies and muffins every day.

Here’s a meal I made the other night that I really liked. The frozen bay scallops at Whole Foods were calling my name, even though I had no idea what to do with them. So I made this up on the fly. It was much more filling than I was expecting, which is always a dinner-win in our house.

I confess that this is kind of a lazy cook’s approach to the soup. You could saute the veggies first, then slow simmer everything for a long time. But this is faster and just as good. Also, you could totally add or substitute other veggies in this: spinach, cauliflower, zucchini, kale, etc. I’d keep it to green or neutrally colored (i.e. white) stuff since it’s blended. No one likes to eat weirdly brown liquidy mystery soup. Not that this picture is more appetizing. Sorry about that. I had to eat it before it got cold! I swear it tastes better than my picture might have you believe.

broccoli soup recipe

Paleo Broccoli Soup with Bay Scallops


2 small heads of broccoli, trimmed and cut into chunks (or a 16-oz bag of frozen broccoli florets)

1 celery stalk, roughly chopped

½ medium onion, diced (about ½ cup)

2 cloves of garlic, diced

3 cups chicken broth

1 16-oz package of frozen bay scallops, thawed and drained (fresh is better if it’s in season!)

1 tablespoon of fat of choice (I used bacon fat, but coconut oil or butter would work too)



Put the broccoli, celery, onion, garlic and chicken broth into a medium saucepan and bring to a boil. If a bunch of your veggies are poking out of the broth, add some water so it’s all at least mostly covered. If you add a bunch of water be sure to also add some salt. Once it starts bubbling, turn the burner down to low/medium so it’s simmering. Cover the pot and let bubble for about 10 minutes.

While the veggies are cooking into something resembling soup, tackle the scallops. Get a saute pan pretty hot over medium-high heat. Toss your fat of choice in the pan and swirl it around to coat the bottom completely. Work quickly to avoid burning or smoking anything. Carefully place the scallops in the pan. Let them spend about 20-30 seconds on one side, then start moving them around a bit. They don’t take long to cook, so hang out and pay attention. Make sure each side hits the heat. You’ll know they’re done when they’re spongy instead of squishy. There’s a difference. I saw someone in a source I can no longer recall say it’s like the difference between poking your muscle when it’s unflexed versus flexed. You want flexed scallops. Once they’re cooked, remove them from the pan so they don’t keep cooking.

Meanwhile, check on your soup. It’s done when all the veggies are tender, particularly the broccoli. Either (carefully!) pour the contents into a large blender or food processor for liquification, or use an immersion blender. I do the latter for sake of ease. Process it until it’s smooth and uniform.

Divide the scallops into individual servings in the bottom of soup bowls. We had enough for four bowls. This prevents one lucky winner from scooping up all the scallops and leaving everyone else with none. Spoon the soup over the scallops. My husband topped his with some Sriracha, which he liked. That’s up to you. Eat it quick, it’s not nearly as good cold.

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