One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Cream of Turnip Soup
— gluten-free / Paleo / AIP —
Turnips are under-rated as far as vegetables go.
And yet, they’re wonderfully nutritious with good amounts
of vitamins (K, A, C, E, and B) and minerals (manganese,
potassium, magnesium, iron, calcium, and copper).
This soup is a celebration of white root vegetables,
combining rutabagas, white sweet potatoes, and parsnips
for a nutrient-dense trifecta!
- 3- 1/2 Tbsp olive oil
- 1 small white onion, chopped finely
- 1 leek (white part only), chopped finely
- 1 white sweet potato, medium diced
- 2 parsnips, medium diced
- 3 good-sized rutabagas, medium diced
- 6 cups chicken broth
- salt (to taste)
- coconut cream (to texture)
** Serve this soup garnished with cripsy prosciutto bits
or fresh minced herbs. Mmmmm!
- In a large pot, sweat the onions and leeks in the olive oil until they become translucent.
- Add the diced sweet potatoes, parsnips, and rutabaga, and wet with the chicken broth. Let simmer on low for 45 minutes.
- Once the vegetables are soft, turn off the heat and blend with an immersion blender. Add coconut cream to obtain a nice smooth texture.
- Serve hot with garnish, or reserve in an air-tight jar in the fridge 3-4 days.
On completion of cooking school in 2018, Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In her 19th century home made of stone, she teaches clients to reclaim healthful culinary traditions from the past. Jan also hosts visitors to the region, ensuring that their dietary restrictions -- be they gluten-free, Paleo, or AIP -- are respected to a T.