3-Step Root Vegetable & Leek Soup (Paleo, AIP, Whole30)

 

Summer weather is no excuse to forget about your bone broth! It’s been at least 100 degrees here every day in Austin and will likely never get lower than the high 90’s until October but I’m still craving my at least-every-other-day bowl o’ broth! The more soup I include in my diet, the more happy my brain and gut seem to be, which is obviously not big news. This is SO not a summer recipe. I realize this. But why wait until fall to give you guys this super-simple soup if you’re like me and always looking for new breakfast ideas!?

 

Soup for breakfast while following a gut-healing protocol is your number-one best bet for starting your day off with a Ka-pow after all! And this one takes such a small amount of time to prepare that I don’t dread having to make it. In fact, I look forward to making my weekly batch of breakfast soup and flavoring it just a bit differently each time. For example, I’ve made this soup using parsnips instead of carrots, elephant garlic instead of regular garlic, white onion instead of yellow onion, and added crispy leeks, sunflower seeds, bacon, and chopped pecans on top! If you’re following elimination phase AIP, stick with the crispy leeks and bacon and also add some diced chicken thigh or leftover pulled pork. You will LOVE your new morning routine!

 

If you own a high-powered blender like a Vitamix or Blendtec, you will have the best luck getting a smooth and silky puree. I’m not sure how a regular blender works with soups like these, since I haven’t owned one in several years. I wouldn’t trade my Vitamix for anything and use it at least once a day.

 

 

3-Step Root Vegetable & Leek Soup

Prep Time 00:15 Cook Time 00:25 Serves 4

Ingredients

  • 2 tablespoons fat of choice
  • 4 large carrots, peeled and chopped into 3/4-inch pieces
  • 2 medium white sweet potatoes, peeled and chopped into 3/4-inch pieces
  • 2 leeks, white parts only, sliced
  • 1 cup chopped yellow onion
  • 5 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1 teaspoon dried thyme leaves
  • 3 cups beef bone broth, homemade preferably
  • 2 teaspoons lemon juice
  • 1/8 teaspoon ground cinnamon

Directions

1. Heat fat of choice in large saucepan over medium heat. Add carrots, potatoes, leeks, onion, garlic, sea salt and thyme leaves to pan and cook, stirring every few minutes, for 12 to 15 minutes until tender.
2. Add bone broth to pan and bring to a boil. Cover and reduce heat to medium low and simmer for 8 to 10 minutes until vegetables soft enough to pierce with a fork.
3. Transfer to a high-speed blender like a Vitamix or Blendtec and blend on high for at least 60 seconds until you achieve a silky smooth puree.

 

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