A warming, creamy paleo and Whole30 compliant root vegetable soup!! With no dairy, this cozy soup will warm anyone up on the coldest winter’s day!
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!
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!
Root vegetable soup in the Instant Pot?
This recipe is easily adapted to an Instant Pot.
- Sauté 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?
- My Paleo Thai Carrot Soup is one of favorites to pack and bring on a winter hike or snowshoe to warm me up!
- Dairy Free Pumpkin Soup is well loved for a reason!
- In only 30 minutes, this Thai Chicken Soup will have a coconut milk soup you’re used to getting in a restaurant…but better!
- Dairy Free Potato Soup is like a baked potato with all your favorite toppings…in a bowl! This one includes ham and ideas on how to make it low carb!
- This creamy Hungarian mushroom soup still maintains it dairy free status without losing that addicting creamy texture!
Dairy Free Root Vegetable Soup Recipe:
If you make this delicious winter soup, be sure to come back and leave a comment below!
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.
Using a blender,immersion blender, or food processor, puree the soup along with the coconut milk until smooth. Taste and add additional salt if desired
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Catherine Baez Sholl says
Oooh, this soup looks so delicious! It’s perfect for these chilly days… comforting and filling.
Katherine G Beck says
This looks so warm – and it is 30 degrees outside right now – what a great cold weather dish. And can I just tell you – I LOVE parsnips and forget about them ALL the time. Thank you for using them and giving me a reason to use them!
Yum, this sounds so comforting and yummy! I’m definitely going to try out the Instant Pot method.
Emily Sunwell-Vidaurri says
Celery root and parsnips are two of my favorites! I love this delicious blended soup, it’s so yummy.
Looks yummy! Pinning to make this soon.
This looks like a great soup to add into my winter rotation. Love all the ingredients!
Elise @frugalfarmwife.com says
Looks delish! It’s been a long time since I’ve had Japanese sweet potatoes, but they would make fantastic soup!
Thanks for sharing with Waste Not Want Not Wednesday!
Eileen @ Phoenix Helix says
Thanks for sharing this at the Paleo AIP Roundtable, Tessa. This is on my personal must-try list.
Oh your soup looks delicious! Thanks so much for sharing it with us at Eco-Kids Tuesday. Please be sure to join us again tomorrow! http://likemamalikedaughter.blogspot.com/
April @ The 21st Century Housewife says
Your soup looks delicious. I’m heading over to Whole New Mom now 🙂
this looks so yummy! Thanks for linking up to Tasteful Tuesdays at Nap-Time Creations! You are being featured at this weeks party. Your project has been pinned and shared on my facebook page. The new party will be live Monday evening.
Lea H @ Nourishing Treasures says
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Susan Godfrey says
Thanks for linking up over at Get Real Frugal Friday! I hope you’ll back come by my blog hop today and join us again! http://realfoodrealfrugal.com/2013/01/24/focus-on-the-food-cauliflower-get-real-frugal-friday-3/
France @ Beyond The Peel says
Love this soup Tessa. I’m sharing it with the Keep It Real community tomorrow. Thank you for sharing and contributing.
Cindy (Vegetarian Mamma) says
I hopped over the see the recipe, it looks amazing! Thanks for linking up at Gluten Free Fridays!
Tessa, this soup looks divine and I do use so many root vegetables at this time of year! Thanks so much for sharing at Wednesday’s Seasonal Celebration! Have a good week:-)Rebecca@ Natural Mothers Network x
Susan Godfrey says
Oh this sounds so delicious! My boys and I love soup of all kinds (husband not so much…lol), we eat it all the time for lunches. We’ve recently started eating grain free, so this would be a great addition to our menu! Thanks for sharing! I’d love to invite you to come by and share this blog post on my blog hop, Get Real Frugal Friday! http://realfoodrealfrugal.com/2013/01/18/get-real-frugal-friday-blog-hop-2/
Lisa Lynn says
Thanks so much for sharing this wonderful recipe with Wildcrafting Wednesday and The HomeAcre Hop!
yummy! we are a whole foods/paleo/primal-ish (haha) family. Please consider sharing your post with us at Eco-Kids Tuesday Link-Up. http://likemamalikedaughter.blogspot.com/2013/01/eco-kids-tuesday-link-up.html
Lisa Lynn says
Mmmmm, looks great! I would love to have you join The HomeAcre Hop at:
Eileen Beran says
That recipe looks fantastic! I love root vegetables, they’re great in soup. Thanks for posting!
Cassidy @ Cooking Gluten (& Dairy) Free says
Thank you so much for featuring my green beans! I’m headed over now to Whole New Mom to see your soup!!