Mmmm… Potato and Turnip Soup! Just serve with a salad on the side, and you have the perfect lunch.
I guess it’s time for another soup recipe. Maybe you think all I eat is soup during the winter. And maybe you are right! It’s my favorite lunch go-to. Soup and hot beverages make me think of my favorite vacations of all, winter ski trips. Skiing all day and coming in for a hot beverage to warm up by the fire! Ohhh, that’s the life. Growing up we’ve made it an effort to go snow skiing every couple of years. I’m so jealous of all of you who have the mountains nearby. I’d love to spend a whole winter in Colorado, preferably Copper Mountain or Aspen. Eeek, it gets me excited just thinking about it. Unfortunately this winter I won’t be going on the LSU ski trip, because I’m studying for the MCAT. Dedication, I guess. For those of you going skiing, shred some powder for me please.
This soup recipe comes from my chef of a father, Clint. He had some similar soup at the Farmer’s Market this Saturday and was inspired to create his own. He says the flavor comes from the stock, so make your own. He also says try to get some local ingredients, because that also makes a difference. He made this soup for us yesterday, and it was lunch today! With a side of some grilled chicken and a gluten-free pizza slice.
I promise next recipe won’t be another soup! I’m thinking of making a grain free bread recipe. I’ve had quite a few requests for bread for sandwiches. I never get around to making this because it’s not exactly easy to recreate. Wish me luck on this recipe testing project! Oh and if you want more Paleo News or secret promos, make sure to sign up for my newsletter. You’ll get a free weekly meal planner too!
- 4 carrots, chopped
- 2 celery stalks, chopped
- 2 yellow onions, chopped
- 3-4 Tablespoons butter
- 1-2 Tablespoons garlic, minced
- Italian seasoning, to taste
- Sea salt, to taste
- 10 cups vegetable stock
- 1 1/2 lb turnips, peeled and cubed
- 1 1/2 lb yukon potatoes, peeled and cubed
- 1. Saute all of the vegetables in butter in your stock pot for 5 minutes, or until onions are translucent. Add Italian seasoning and sea salt, as well.
- 2. Add 2 gallons of water to your pot.
- 1. Place yukon potatoes into the stock mixture and bring to a boil. Turn the heat down and let the stock simmer for an hour and a half.
- 2. Preheat your oven to 350F.
- 3. Place turnips on a cookie sheet and cook in oven for 30 minutes.
- 4. Drain stock from stock pot, and keep potatoes in pot. Place the stock into another bowl/container.
- 5. Take a combination of half turnips and half potatoes and place in food processor or blender. Pulse until well combined. Repeat until all turnips and potatoes have been blended.
- 6. Put the pureed mixture back into stock pot and add 10 cups of the stock. (You should have more than 10 cups. Save the rest of the stock for other recipes. It freezes well.)
- 7. Bring the soup to a boil one more time, stirring to combine. Serve hot.