Tuesday, October 7, 2014

Paleo Sweet Potato & Parsnip Soup


I'm still cooking my way through the vegetables I received in a large box of organic produce late last week. I never, ever buy parsnips because the caveman has an immense aversion to them. His mom actually makes delicious roasted parsnips, but he refuses to eat them.

I thought I'd try to come up with a way to somewhat trick him into embracing them, so tried to recreate a dish he really enjoys. This soup is somewhat of a riff on a baked potato soup; I used white sweet potatoes to try to get the finished result to somewhat resemble the "real" thing. I also used plenty of garlic and bacon fat to seal the deal.

The verdict? I loved it and he still wasn't sold. You can certainly taste the parsnips here, but I thought their natural sweetness paired beautifully with the other flavors. So I'm going to discount his opinion because I just don't think he's willing to give parsnips a fair shot.

I purposefully left my soup a bit thick as that's how I like it, but you can thin yours out more with both the broth and the coconut milk. While I mixed all of my crispy cooked bacon into the soup, if you think to save a little to sprinkle on top it would make a nice garnish.


Paleo Sweet Potato & Parsnip Soup

3 nitrite-free bacon slices, cut into pieces
1 tbs. coconut oil, ghee or butter (if necessary)
1 large sweet potato, peeled and diced
2 medium parsnips, peeled and chopped
1 medium shallot, chopped
2 minced garlic cloves
black pepper
pinch of ground nutmeg
2 cups organic chicken broth
1/2 cup coconut milk
salt
raw pumpkin seeds, to garnish
chopped green onion, to garnish

Heat a soup pot over medium heat. Add bacon and cook until crisp. Remove from pot and set aside.

If you don't have enough bacon fat, add 1 tbs. of oil or ghee. Add sweet potato, parsnips, shallot and garlic. Toss to coat in fat. Season with pepper and nutmeg. Lower heat and partially cover; cook for 25 minutes or until vegetables or soft.

Add chicken broth and puree with a stick blender (or remove to a separate blender, process until smooth and return to pot). Stir in coconut milk and season to taste with salt. Mix cooked bacon into soup.

Garnish with pumpkin seeds and chopped green onion.


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