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Regime Type:

Without Eggs, PKD (With Allowances)

Spooky Oxtail Soup

Introduction & Inspiration

This wonderfully tasty oxtail soup takes on a sinister look for Halloween. It may appear gruesome, but trust me, it will be one of the best meals you'll eat on Halloween night! You'll be fighting off the ghosts for seconds!

Go wild and try this spookily good Halloween soup. It's guaranteed to lift your spirits ;-)

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Spooky Oxtail Soup

Main Ingredients:

150g Oxtail - Slow Cooker

190ml Bone Broth

40g Eskimo Marble Sausage

Salt To taste


4 x Halloween Liver Shapes (See Liver Sheet Recipe)

4 x Halloween 'Chocolates' or Halloween Jellies - Optional

Recipe Instructions

Make up a batch of oxtail using the slow cooker and then add the oxtail to a pan, together with the slices of sausage and the bone broth. Salt to taste. Heat up the soup until it's nice and hot, stirring from time to time.


Soup Assembly Instructions:


Decorate the outside of your soup bowl with some Halloween Liver Shapes of your choice.


Use a ladle to pour the hot soup ingredients into the soup bowl.


Add some Halloween 'Chocolates' or Jellies to the top of your soup and serve immediately.


Have a spooky Halloween!



Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


I used very fatty oxtail for this recipe and so I only needed to add a very small amount of fat using the Halloween 'chocolates'. If you are needing to add more fat you can add some extra 'chocolates' or other animal fat for a perfect PKD ratio. You can also use Halloween 'Jellies' as well for a little extra broth.


Check out my Liver Sheet recipe for instructions, so that you can use a Halloween pastry cutter to create your favourite Halloween liver shapes for decoration.


Check out my Oxtail - Slow Cooker, Bone Broth - Pressure Cooker, Liver Sheet, Halloween 'Chocolates' and Halloween Jellies recipes for instructions on how to make all of these.


The Eskimo Smoked Marble Sausage is a sausage speciality, made from home-grown (Hungarian Big White) pork. It contains only pure salt as a spice. They are made from pork meat (60%) and pork bacon (40%). You can order this, and other wonderful products, from Eskimo Kitchen in Hungary:

Try different shapes and toppings to jazz your soup up. Crispy Parma Ham flakes make a great addition to the top of your soup as well (see photo).

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).


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