Creamy Root Soup

Creamy Root Soup
Prep time
Total time
Serves: 2-4
  • 1 Tbsp. coconut oil
  • 1 onion
  • 2 cloves of garlic
  • 1 parsnip
  • 1 sweet potato
  • 1 turnip
  • 2½ cups vegetable broth
  • 1 cup almond milk
  • salt and pepper to taste
  1. Chop all onions and garlic and set aside. Cube parsnips, sweet potato and turnip and set aside.
  2. Heat a large soup pot over medium heat. Add coconut oil, onion and garlic and sauté for 3 minutes.
  3. Next add root vegetables and cook for 3 minutes, mixing with a large spoon. Then pour in vegetable broth and almond milk. Bring mixture to a boil and reduce heat to medium low and simmer for 15-20 minutes.
  4. Once vegetables are soft, take ½ of the soup and place in blender and blend until smooth. Pour contents of blender back in with soup and stir.
  5. Serve with salt and pepper, soup will last 3-4 days in the refrigerator and freezes well.


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