I have many clients who are sensitive to nightshade vegetables. Nightshades, for those of you who don’t know, include potatoes, tomatoes, eggplant and peppers and all of the spices that are derived from these foods. This recipe has been adapted from the Merit and Fork website (I am a lazy cook, so I’ve shortened a few steps and omitted some ingredients).
Bacon gives a wonderful flavour to everything (just make sure if you’re following a gluten-free diet that you purchase gluten-free bacon). This recipe will take you all of 30 minutes from start to finish so use tonight to get a batch of soup prepared and ready to go for the weekend. Tip: make recipes that you LOVE for the weekend so you are less likely to get off track with your nutrition.
- 4 strips bacon, chopped into small pieces
- 2 stalks celery, finely diced
- 1 onion, finely chopped
- 2 cups turnip, peeled and diced
- 1 large parsnip, peeled and chopped
- 3 cups chicken or vegetable broth
- 1 can (400 ml) full-fat canned coconut milk
- 2 1/2 tbsp tapioca flour (tapioca starch) - for thickening
- 1 1/2 teaspoon salt
- ground pepper, to taste
- Fry bacon pieces in skillet on medium heat.
- Add celery, onion, turnip and parsnip until softened (about 7 minutes).
- Add chicken broth and continue to simmer.
- Add coconut milk and tapioca starch and mix well.
- Add salt and pepper.
- Continue to simmer until all vegetables are soft and soup begins to thicken (about 10 minutes).
- Soup will continue to thicken as it cools.
