Creamy Root Vegetable Soup
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Creamy Root Vegetable Soup
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This creamy root vegetable soup is both comforting and nourishing! You wouldn't know it's paleo, low carb, dairy-free, gluten-free, and AIP friendly!
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Ingredients
- 1 tablespoon ghee
- 1 onion (medium; chopped)
- 4 cloves garlic (minced)
- 2 apples (approx 1 1/2 cups; peeled & diced--use chayote squash for low carb)
- 1 1/2 cups celery root (peeled and diced)
- 1 cup parsnip (peeled & diced--use turnip for low carb)
- 1 cup Japanese sweet potato (peeled & diced--see notes for low carb)
- 2 cups water
- 2 cups homemade stock
- 2 teaspoons oregano
- 1 teaspoon salt (or to taste)
- 1 cup full-fat coconut milk
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Instructions
- 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 water, stock, oregano, and salt.
- Bring to a simmer and cook until all root vegetables are fork tender.
- Using a blender or food processor, puree the soup along with the coconut milk until smooth. Taste and add additional salt if desired. (Note from Adrienne: This is my favorite stick blender!)
Notes
- Coconut oil or olive oil can be used instead of ghee for AIP.
- For low carb, sub chayote squash or peeled zucchini for the apples.
- Use turnip instead of parsnip for low carb.
- Any variety of sweet potatoes can be used instead of Japanese, however it will change the color. Use more celery root, or use radishes or jerusalem artichoke for low carb.
- You can use chicken or vegetable stock – see this homemade version of a vegetable broth mix. This is a good option if you'd rather purchase broth.
- See this great homemade option for coconut milk if you would like to make your own.
- Coconut oil or olive oil can be used instead of ghee for AIP.
- For low carb, sub chayote squash or peeled zucchini for the apples.
- Use turnip instead of parsnip for low carb.
- Any variety of sweet potatoes can be used instead of Japanese, however it will change the color. Use more celery root, or use radishes or jerusalem artichoke for low carb.
- You can use chicken or vegetable stock – see this homemade version of a vegetable broth mix. This is a good option if you'd rather purchase broth.
- See this great homemade option for coconut milk if you would like to make your own.
Nutrition Information
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Calories
196kcal
(10%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
9g
(45%)
Cholesterol
6mg
(2%)
Sodium
765mg
(32%)
Potassium
466mg
(13%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
3356IU
(67%)
Vitamin C
13mg
(14%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Net Carbohydrates
20g
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 6mg | 2% |
| Sodium | 765mg | 32% |
| Potassium | 466mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 3356IU | 67% |
| Vitamin C | 13mg | 14% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
| Net Carbohydrates | 20g |
* Percent Daily Values are based on a 2,000 calorie diet.
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