A warming creamy Paleo and Whole 30 compliant root vegetable soup!!
The winter season always requires some imagination in the produce department. No summer bounty over flowing anywhere!
I try and stick to seasonal produce as it almost always tastes better and is usually much less expensive. Root vegetables are especially tasty this time of year! Couple that with the cool weather and a warming root vegetable soup is born!
This winter has seen my soup craving shifting into overdrive. I want it every. day.
I have one daughter who would happily be my partner in crime in this endeavor, but the other three members of the troop…well…not so much. So I’ve taken to making a small batch at lunch and serving some soup as side for the dinner hour!
Here is a cream soup that is warm, comforting, slightly sweet, and oh so satisfying!
I was inspired by a recipe I discovered in La Tartine Gourmande, a new cookbook written by Beatrice Peltre. I’ve admired her food photography for some time and hoped to gain some new ideas…and I did! Along the way, I drooled over her myriad of creative, gourmet recipes too! I’ve used an assortment of root vegetables in this soup.
The Root Vegetable Stars:
Celery root, also called celeriac is quite literally the root ball from which celery grows. It is the ugly duckling of the bunch, but is a true star! With the celery root, you get celery flavor, but a creamy and smooth texture, whereas regular celery can be stringy and bitter and is not my favorite ingredient to use. I use this surprising root vegetable in my Chicken Pot Pie recipe too!! Here is a great article on all the health benefits of this veg!
Parsnip is more familiar to most people, the white carrot in the family! Parsnips contain a wide variety of vitamins, minerals and nutrients, including dietary fiber, folate, potassium and vitamin C.
Sweet Potato: I’ve used both garnet yams and Japanese sweet potatoes to make this–the only real difference is the color! Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus
If you prefer a thick soup, you will want to simmer until the liquid is mostly absorbed. Play with it–adding more or less liquid in the last step is easy enough!
This recipe is easily adapted to an Instant Pot. Saute the vegetables as described, then add your broth and bring to pressure for 5 minutes. Quick release, add coconut milk and use an immersion blender to puree right in the pot!
Want some more warming soups to try? Here a couple, many easily adapted for the Instant Pot!!
- Paleo Thai Carrot Soup
- Paleo Creamy Pumpkin Soup
- Spanish Garlic & Egg Soup (lightening quick!!)
- Thai Chicken Soup
- Creamy Ham & Potato Chowder (dairy free)
Paleo Creamy Root Vegetable Soup
- 1 tablespoon ghee or coconut oil or olive oil (use coconut or olive for AIP)
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 apples approx 1 1/2 cups, peeled & diced
- 1 1/2 cup celery root peeled and diced
- 1 cup parsnip peeled & diced
- 1 cup Japanese sweet potato peeled & diced (or any variety, however it will change the color).
- 2 cups homemade stock chicken or vegetable
- 2 teaspoons oregano optional
- 1 teaspoon sea salt or to taste.
- 1 cup full fat coconut milk I have linked to my absolute favorite brand for quality, and flavor.
Preheat a large stockpot over medium heat.
Add fat and let it heat a bit.
Saute onion for 2-3 minutes until soft.
Add garlic, cook for one minute and add all diced root vegetables. Saute until starting to soften, about 10 minutes, stirring occasionally.
Add the stock, oregano, and salt.
Bring to a simmer and cook until all root vegetables are fork tender.
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