When the weather calls for something warm, nourishing, and deeply satisfying, this Creamy Beef & Leek Soup delivers on all fronts. Made with lean ground beef, sweet sautéed leeks, and a creamy coconut milk base, this soup is both hearty and comforting—without relying on dairy, grains, or processed ingredients. Whether you’re following a Paleo, dairy-free, or low-carb lifestyle, this simple one-pot recipe offers a deeply flavorful and nutritionally balanced meal that supports whole-body wellness.
What sets this soup apart is its smart use of functional ingredients. Leeks, a member of the allium family, support heart health, digestion, and cholesterol balance, while providing subtle sweetness and depth to the broth. Coconut milk adds a velvety texture along with healthy saturated fats that promote satiety, hormone production, and anti-inflammatory support—especially important for those reducing processed carbs or dairy. And of course, lean ground beef offers a generous source of complete protein, iron, and vitamin B12—key for energy, muscle repair, and brain function.
This Creamy Beef & Leek Soup is perfect for batch cooking, quick lunches, or cozy dinners when you want a no-fuss meal that feels indulgent but fuels your body in all the right ways. With just a few whole-food ingredients, it’s a functional take on comfort food you’ll turn to again and again.
Recipe
7 oz. (200g) lean ground beef, 5% fat
1 leek, sliced
1.4 pt. (665ml) vegetable stock (ensure it’s paleo-friendly)
½ cup full-fat coconut milk (or coconut cream for a thicker consistency)
½ tsp. paprika powder
1 tbsp. olive oil
Salt and pepper to taste
How to Prepare
Heat 1 tablespoon of olive oil in a large pot and cook the ground beef until browned.
Add the sliced leek and sauté briefly, then pour in the vegetable stock. Simmer for 5 minutes.
Stir in the coconut milk (or coconut cream), and season with paprika, salt, and pepper. Cook for 5 minutes until the soup has thickened to your desired consistency.
Serve hot and enjoy your Creamy Beef & Leek Soup!
