Dairy-Free Paleo Baked Notato Soup
  • 5 slices cooked bacon, sliced into matchsticks/chopped
  • 1 onion, finely diced
  • 2 stalks celery, finely diced
  • 2 cups diced/cubed turnips (about 2 medium turnips)
  • 2 cups diced/cubed parsnips (about 2 large parsnips)
  • 2 large cloves garlic, minced/grated
  • 3 scallions, sliced & separated - white & light green parts for soup, dark green parts for garnish
  • 2 cups canned full-fat coconut milk
  • 3 cups chicken OR vegetable broth
  • 2-1/2 tbsp ghee/bacon fat (I use a bit of both - feel free to use olive oil)
  • 2-1/2 tbsp tapioca flour
  • 1 tsp + 1-1/4 tsp sea salt
  • freshly ground black pepper, as desired - I like to use quite a bit (use white pepper OR omit for auto-immune protocol/nightshade-free)
  1. Lay bacon strips on a foil-lined sheet tray.
  2. Place sheet tray of bacon into cold oven and turn on to 400 degrees & bake for 15 mins. Drain on paper towels and chop when cool. Set aside.
  3. Heat ghee/bacon fat/oil over med-high heat in a large dutch oven.
  4. Sauté diced onion, celery, turnips, & parsnips with 1 tsp salt & pepper for 15 mins over med-high until softened - you do NOT want to brown/caramelize them!
  5. After 15 mins, add tapioca flour and toss until veggies are coated.
  6. Immediately add broth, milk, garlic, remaining sea salt, more fresh cracked pepper, and the light green & white scallion bits. Continue to stir over med-high heat, uncovered, until thick & boiling.
  7. Gently boil for around 5 mins, stirring frequently, until thickened to desired consistency. The longer you let it bubble, the thicker it will be. Just remember, it WILL thicken more upon cooling.
  8. Garnish with dark green scallions & bacon bits and serve immediately. You can also make this soup the night before. Simply reheat & garnish before serving.
Recipe by Merit + Fork at http://meritandfork.com/dairy-free-paleo-baked-notato-soup/