Monday, November 16, 2015

"Comfort is Key" Parsnip-Sweet Potato Soup

What continues to blow my mind about living in the US is all the amazing conveniences that are at our fingertips to make our lives easier and how so many people tend to forget or just don't realize how good we really do have it here in the land of plenty.  It takes living in in multiple countries to really realize this and I never want to forget how great we have it!! So in my quest to keep my life simple and clean I finally joined a type of Farmers Co-Op, Fresh Harvest, props to CrossFit NorthAtlanta for brining this amazing service to our is a no brainer...all Locally farmed seasonal veggies and fruit basket with add ons like grassfed milk, cream, beef, organic chicken and pork, and gluten free bread delivered right to our BOX!!  The beauty about eating seasonal is that it not only forces you to venture out of your routine and find new recipes but holy FLAVOR!!  Everything is so fresh and full of taste that I have made, even the Mustard Greens taste amazing!!  Mmmmm goodness!  This soup is full of all kinds of fresh Fall yumminess and by far one of the BEST I have made and tasted.  Enjoy!!


  • 3 tablespoons grassfed butter or ghee
  • 1 teaspoon dried thyme
  • 4-5 parsnips peeled and thinly sliced
  • 1 sweet potato peeled and chopped
  • 1-2 celery thinly sliced
  • 2 garlic cloves minced (can use 1 teaspoon of garlic powder)
  • 2 1/2 teaspoon salt
  • 1 1/2 teaspoon fresh ginger
  • 3 cups organic chicken broth
  • 2 cups water
  • 1/2 cup heavy grassfed cream (can omit or substitute with coconut cream if on strict Paleo)


  1. Melt butter in medium size dutch oven over medium heat
  2. Add parsnips, sweet potatoes, celery, garlic, thyme, salt and ginger
  3. Cook stirring often for approx 10 minutes
  4. Stir in broth and water and bring to a boil
  5. Reduce heat to medium-low cover and simmer 20 minutes
  6. Process soup mixture in batches in vitamix, blender, or food processor until smooth.
  7. Return mixture to dutch oven and stir in heavy cream
  8. Cook over medium heat stirring often for 5 minutes

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