Icelandic Sheep Soup, but with reindeer meat and swede instead of the potato, so perhaps just that little bit more paleo purist-friendly.
Same drill ...
Begin by browning off some diced meat, add an onion, roughly chopped, some leek, some garlic and top up with stock and herbs: thyme and rosemary. Let it stew for a good couple of hours before adding in cubed swede and carrot to cook through for a further hour.
Serve out with salt and black pepper, and a garnish of fresh parsley.